Contents of Water-Soluble Vitamins as Thiamine, Riboflavin, and Niacin in Husked and Milled Rice of Korean New Bred Cultivars

Jeon, Jinsoo; Lee, Sang Hoon; Choi, Young Dae; Choung, Myoung-Gun

doi:10.3746/jkfn.2020.49.9.961

jkfn

2020

DOI: 10.3746/jkfn.2020.49.9.961

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Contents of Water-Soluble Vitamins as Thiamine, Riboflavin, and Niacin in Husked and Milled Rice of Korean New Bred Cultivars

Jinsoo Jeon¹,

Sang Hoon Lee²,

Young Dae Choi³

et al.

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Cited by 5 publications

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Determination of vitamin B1 and B3 contents in Korean domestic foods using high performance liquid chromatography

Lee¹,

Choi²,

Song³

et al. 2023

Korean J. Food Preserv.

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The purpose of this study was to determine the vitamin B1 and B3 contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B1 was only detected in 54 of the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B1 content was highest in ramen powder (28.218 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B3 was detected in 108 of the 135 foods, ranging from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3 content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence contribute to improving public health.

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Determination of vitamin B1 and B3 contents in Korean domestic foods using high performance liquid chromatography

Lee¹,

Choi²,

Song³

et al. 2023

Korean J. Food Preserv.

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Thiamine, Riboflavin, and Niacin Content in Korean Minor Cereals

Jeon

Lee

Choi

et al. 2021

JKFN

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Although many studies have been conducted worldwide on various nutritional benefits of minor cereals, there is insufficient information on the content of water-soluble vitamins in Korean minor cereal (barley, foxtail millet, maize, oat, proso millet, and sorghum) cultivars. This study therefore quantitatively analyzed the content of water-soluble vitamins, like thiamine, riboflavin, and niacin contained in Korean minor cereals using an high-performance liquid chromatography (HPLC), and the classification characteristics were reviewed through principal component analysis (PCA). Foxtail millet used in this study had the highest thiamine and riboflavin content, and barley contained the most niacin among minor cereals. Among the minor cereals reviewed in this study, maize had the lowest thiamine and niacin. Thereafter, as a result of a PCA review, it was possible to confirm the classification of thiamine, riboflavin, and niacin and to separate them into different groups according to the kinds of minor cereals. However, maize was a minor cereal with a large variation in riboflavin and niacin content depending on the cultivar, and its classification overlapped with proso millet. The results of this study provide a database necessary for the publication of the 10th edition of the Korean Food Composition Table .

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Evaluation of the Vitamin B Content of Edible Insects

Jang

Jeon

Lee

et al. 2022

JKFN

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Studies on the nutritional composition of edible insects have been conducted to evaluate them as alternative protein food. However, there is limited information on the vitamin B content of these insects. Therefore, in this study, the high-performance liquid chromatography (HPLC) method was used to determine the vitamin B contents of edible insects. Thiamine, riboflavin, niacin, and pantothenic acid contents as dry matter weight base in edible insects ranged from 0.247∼6.714 mg/100 g, 0.000∼9.134 mg/100 g, 0.215∼7.919 mg/100 g, and 2.375∼22.224 mg/100 g, respectively. However, pyridoxine was not detected. The nutritional profile of edible insects and conventional protein sources (meat, dairy, and soy products) was compared for the vitamin B content. The results of this study will from part of a database to be used the publication of the 10th revision of the Korean Food Composition Table .

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Contents of Water-Soluble Vitamins as Thiamine, Riboflavin, and Niacin in Husked and Milled Rice of Korean New Bred Cultivars

Cited by 5 publications

References 0 publications

Determination of vitamin B1 and B3 contents in Korean domestic foods using high performance liquid chromatography

Determination of vitamin B1 and B3 contents in Korean domestic foods using high performance liquid chromatography

Thiamine, Riboflavin, and Niacin Content in Korean Minor Cereals

Evaluation of the Vitamin B Content of Edible Insects

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