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KMID : 1134820230520020162
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 2 p.162 ~ p.177
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Analysis of Fat-Soluble Nutrients (Tocopherol, Retinol, β-Carotene, Cholesterol, and Fatty Acids) in Seafood Restaurant Foods Commonly Consumed in Kore
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Ahn Tae-Yong
Shin Jung-Ah
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Abstract
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This study was performed to provide reliable data on fat-soluble nutrient (tocopherols, retinol, β-carotene, cholesterol, and fatty acids) contents in seventeen types of seafood-based restaurant foods to enable the construction of a National Food Nutrient Database. The accuracy and precision of the applied methods were tested using standard reference materials (SRM 1869 Infant/Adult Nutritional Formula II and IHQC Infant formula). The analytical methods used, that is, HPLC for tocopherols, retinol and β-carotene, and GC for cholesterol and fatty acids, to quantify contents of fat-soluble nutrients showed good accuracy (88.9∼126.7%), recovery (z-score <|2|), and precision (<8%, RSD) as per official method validation guidelines. In 17 restaurant foods, the contents of α-tocopherol equivalents (TEs) ranged from 0.04 to 4.45 mg α-TE/100, and their relative percentages of recommended dietary intake (RIs), based on 12 mg α-TE/d, ranged from 0.33 to 37.08%. RI percentages of vitamin A (based on 650 μg RAE/d) were relatively low (0.08∼11.98%). High cholesterol levels were observed in myeongnan-jeot seasoning (247.92 mg/100 g, RI 82.64%) and saeu-jeon (131.08 mg/100 g, RI 43.69%) based on a restricted dietary cholesterol level of 300 mg/d. Total fatty acid contents ranged from 0.21 to 16.65 g/100 g food (∑SFA 12.45∼49.07% and ∑USFA 49.92∼82.27%), and their EPA+DHA contents were ND∼934.7 mg/100 g food. These results provide reliable analytical data on the contents of fat-soluble nutrients in seafood restaurant foods frequently consumed in Korea and could be incorporated into the national food nutrient database.
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KEYWORD
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fat-soluble nutrients, restaurant foods, retinol activity equivalent, cholesterol, fatty acids
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