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KMID : 0380620220540060578
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.578 ~ p.586
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Evaluation of the levels of retinol, I²-carotene, tocopherols, tocotrienols and folate in bakery products consumed in Korea
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Kim Jeong
Gwak Yu-Jeong
Chun Ji-Yeon
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Abstract
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Bakery products are a staple food worldwide. However, information regarding its trace vitamin content is limited. In this study, the vitamin A (retinol and β-carotene), B9 (folate) and E (tocopherols and tocotrienols) contents of 26 different types of bakery products commonly consumed in Korea were analyzed. Vitamin A and E were determined using HPLC-PDA and HPLC-FLD respectively, while vitamin B9 (folate) was quantified using a trienzyme-L. casei assay. Vitamin A content ranged from 0.00 to 153.71 μg RAE. Vitamin E content ranged from 0.42 to 5.62 mg α-TE, and folate content ranged from 3.30 to 47.48 μg/100 g, depending on the ingredients of the bakery products. Moreover, based on the verification of the applied analytical methods, the HPLC and microbiological assays showed excellent accuracy (>95% recovery) and precision (both repeatability and reproducibility: <5% RSD). The results of this study can provide a reliable data for the National Food Ingredient Database.
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KEYWORD
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bakery products, vitamin A, vitamin E, vitamin B9, database
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