M. Seo, I. Roh, J. Lee, Sung-Ok Kwon, Chorong Kim, G. Lee
{"title":"Vitamin D analysis in the Korean total diet study and UV/sun light\n irradiated mushrooms","authors":"M. Seo, I. Roh, J. Lee, Sung-Ok Kwon, Chorong Kim, G. Lee","doi":"10.11002/kjfp.2023.30.1.109","DOIUrl":null,"url":null,"abstract":"\n \n This study was conducted to evaluate vitamin D intake of Koreans in a total diet\n study (TDS) and to determine the effect of irradiation on vitamin D synthesis in\n mushrooms. For analysis, sample were saponified and extracted with hexane, and\n vitamin D was quantified by liquid chromatography-tandem mass spectrometry\n (LC-MS/MS). Based on the validation results, the recovery of the National\n Institute of Standards and Technology (NIST) standard reference sample (SRM)\n 1849a was 96.7% and the z-score of −1.6 was obtained by the Food\n Analysis Performance Assessment Scheme (FAPAS) proficiency test (PT) 21115.\n Vitamin D2 was not detected in any samples, and the highest level of\n vitamin D3 was detected in mackerel and anchovies ranging from 24.2\n to 120.2 μg/kg. The mean daily intake of vitamin D was\n 0.99 μg/day, as estimated from the vitamin D contents of\n the analyzed foods and their corresponding intake. The adequate intake (AI) of\n vitamin D based on the Dietary reference intakes for Koreans provided by the\n Ministry of Health and Welfare is 5-15 μg/day for\n Koreans aged 6 to 75 years. Compared with this AI, vitamin D intake of Koreans\n estimated in this study was inadequate. For that, the increased vitamin D\n content in ultraviolet (UV)/sun light irradiated mushrooms warrants further\n research to increase vitamin D intake of Koreans through diet.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.1.109","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
This study was conducted to evaluate vitamin D intake of Koreans in a total diet
study (TDS) and to determine the effect of irradiation on vitamin D synthesis in
mushrooms. For analysis, sample were saponified and extracted with hexane, and
vitamin D was quantified by liquid chromatography-tandem mass spectrometry
(LC-MS/MS). Based on the validation results, the recovery of the National
Institute of Standards and Technology (NIST) standard reference sample (SRM)
1849a was 96.7% and the z-score of −1.6 was obtained by the Food
Analysis Performance Assessment Scheme (FAPAS) proficiency test (PT) 21115.
Vitamin D2 was not detected in any samples, and the highest level of
vitamin D3 was detected in mackerel and anchovies ranging from 24.2
to 120.2 μg/kg. The mean daily intake of vitamin D was
0.99 μg/day, as estimated from the vitamin D contents of
the analyzed foods and their corresponding intake. The adequate intake (AI) of
vitamin D based on the Dietary reference intakes for Koreans provided by the
Ministry of Health and Welfare is 5-15 μg/day for
Koreans aged 6 to 75 years. Compared with this AI, vitamin D intake of Koreans
estimated in this study was inadequate. For that, the increased vitamin D
content in ultraviolet (UV)/sun light irradiated mushrooms warrants further
research to increase vitamin D intake of Koreans through diet.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.