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KMID : 1134820200490101086
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 10 p.1086 ~ p.1096
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Validation of Folate, β-Carotene and Tocopherols Analyses for Korean Namul Prepared according to Korean Standard Recipes
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Jeong Bo-Mi
Park Eun-Young
Chun Ji-Yeon
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Abstract
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This study underwent method validation and analysis of the folate, β-carotene, and vitamin E contents of Namul consumed widely in Korea to construct a national food nutrient database. Nineteen types of Namul were cooked according to standard recipes and analyzed using the trienzyme-L. casei microbiological method for folate, and saponification coupled with HPLC for β-carotene and vitamin E. The folate, β-carotene, and vitamin E contents of the 19 cooked Namul were 2.29∼204.46 μg/100 g, 21.84∼3,599.76 μg/100 g, and 0.15∼5.51 mg α-tocopherol equivalent (TE)/100 g, respectively. In particular, Bangpung-namul showed the highest folate and vitamin E contents among the 19 samples, whereas the β-carotene content was highest in Gochuip-namul. In addition, Youchae-namul was high in both water (folate 140.00 μg/100 g) and fat-soluble vitamins (β-carotene 2,717.59 μg/100 g and vitamin E 2.16 α-TE mg/100 g) while Gosari-namul was relatively low in both levels (folate 10.23 μg/100 g; β-carotene 33.12 μg/100 g; vitamin E 1.06 α-TE mg/100 g). Vitamin E was detected in all cooked Namul due to sesame or perilla oil added for taste enhancement. Both microbiological (folate) and HPLC (β-carotene and vitamin E) analyses showed good accuracy (>95% recovery) and precision (repeatability <3% RSD and reproducibility <6% RSD). All assays were conducted under the controlled condition based on quality control charts. This study provides reliable analytical data on folate, β-carotene, and vitamin E of Korean cooked Namul, which will be used to update the national food nutrient database.
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KEYWORD
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Namu, folate, β-carotene, vitamin E, database
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