Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb

Purchas, R. W.; Zou, Maggie; Pearce, P. D.; Jackson, Felicity

doi:10.1016/j.jfca.2006.07.001

Cited by 31 publications

(20 citation statements)

References 37 publications

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“…Previous authors have presented data for vitamin D 3 and 25(OH)D 3 on foodstuffs similar to those analyzed in our laboratories, including pork (Mattila et al, 1995a;MAFF, 1997;Clausen et al, 2003), beef (Mattila et al, 1995a;MAFF, 1997;Montgomery et al, 2000Montgomery et al, , 2002Montgomery et al, , 2004Foote et al, 2004;Purchas et al, 2007;Wertz et al, 2004), chicken (Mattila et al, 1995a) and eggs (Sivell et al, 1982;Jackson et al, 1982). Some data for fish has also been reported, although not for the species that we studied (Mattila et al, 1995b(Mattila et al, , 1997Salo-Vä ä nä nen et al, 2000).…”

Section: Introductionsupporting

confidence: 67%

Determination of vitamin D3 and 25-hydroxyvitamin D3 in foodstuffs by HPLC UV-DAD and LC–MS/MS

Bilodeau

Dufresne

Deeks

et al. 2011

Journal of Food Composition and Analysis

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Section: Introductionsupporting

confidence: 67%

Determination of vitamin D3 and 25-hydroxyvitamin D3 in foodstuffs by HPLC UV-DAD and LC–MS/MS

Bilodeau

Dufresne

Deeks

et al. 2011

Journal of Food Composition and Analysis

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“…Compared with UV-detection [5] and RIA [4] that have previously been described for tissue analysis of 25-OH-D3, MS detection has two major advantages. It is more selective than UV-detection, and its application to tissues and species other than those it was developed for usually requires less additional validation work as it would be needed for a RIA.…”

Section: Hplc-ms Analysismentioning

confidence: 99%

“…Most of these studies concentrate on meet and fat analysis, whereas values for liver and other organs are scarce. Mammal species investigated include swine [5,[13][14][15], lamb [4] and cattle [4,7,15]. Reported levels in pig tissues range from about 1 ng/g in loin [14] to 20 ng/g in lard [13].…”

Section: In Vivo Swine Experimentsmentioning

confidence: 99%

Rapid determination of 25-hydroxy vitamin D3 in swine tissue using an isotope dilution HPLC-MS assay

Höller¹,

Quintana²,

Gössl³

et al. 2010

Journal of Chromatography B

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“…Formation of intractable emulation layer in this step was considered as a common problem in this step; Katherine M. Phillips et al, concluded that substitution of hexane with a more polar solvent such as ethyl ether and petroleum ether, detained emulsion formation using the wide range of food matrices. Regarding the type of solvents used in the extraction step, more studies could be addressed that accomplished vitamin D 3 measurement using the same solvent combination used in the present study (9,(14)(15)(16)(17).…”

Section: Discussionmentioning

confidence: 99%

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

et al. 2018

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A B S T R A C TBackground and Objectives: : Vitamin D 3 measurement in food and fortified food matrixes is usually interrupted by several variables. This study aimed to elaborate a specific vitamin D 3 quantification method for fortified Taftoon bread considering different influential variables in each step of measurement. Materials and Methods:Dough was fortified with (4μg/100g) and the standard protocol No.13579 was followed with some modification in the extraction and determination steps.Results: Addition of ethanol before adding potassium hydroxide and heating up the samples in tight containers in saponification step ceased clumping the extracts and helps it's homogeneity. In extraction, distilled water addition following extraction with diethyl ether and Petroleum ether, adding ethanol at each step of washing and using SPE column result in an appropriate experimental extract. In the chromatography step, mobile phase substitution from methanol to 5:95 water, methanol mixture provided the method with more differentiation power. Using the above condition, commercial vitamin D 3 was recovered from fortified Taftoon dough with 82-100% recovery and recovery of spiked vitamin D 2 from dough and bread were ranged as 94 and 86.5%, respectively, Limit Of Detection(LOD) and Limit Of Quantification(LOQ) of the method were 0.04 and 0.1mg L -1 respectively, which equaled 5μg/Kg and 10μg/Kg. True retention for the added commercial vitamin D 3 in Taftoon bread was obtained as 83.4% which increased to 92% after six months storage in freezer. Conclusions:Results of this study can be used to specify a protocol for vitamin D 3 measurement in fortified bread samples. Modified experiment which is projected in this study would specify the general protocol of vitamin D 3 measurement that was previously proposed in the national standard of Iran for developing a new and practical national standard document.

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Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb

Cited by 31 publications

References 37 publications

Determination of vitamin D3 and 25-hydroxyvitamin D3 in foodstuffs by HPLC UV-DAD and LC–MS/MS

Determination of vitamin D3 and 25-hydroxyvitamin D3 in foodstuffs by HPLC UV-DAD and LC–MS/MS

Rapid determination of 25-hydroxy vitamin D3 in swine tissue using an isotope dilution HPLC-MS assay

Determination of Vitamin D3 in Fortified Iranian Flat Bread (Taftoon) Using High-Performance Liquid Chromatography

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