Determination of Vitamin K1 Isomers in Foods by Liquid Chromatography with C30 Bonded-Phase Column

Woollard, David C; Indyk, Harvey E.; Fong, Bertram; Cook, Kathleen K

doi:10.1093/jaoac/85.3.682

Cited by 54 publications

(48 citation statements)

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“…The increased global production of fish through farming and the worldwide shortage of marine resources, has led to replacement of fish meal and fish oil by novel protein and lipid sources of plant origin and from marine by‐products. Some relevant alternative oils in fish feed, like soybean oil (2.7 mg kg −1 ) and canola oil (1.1 mg kg −1 ), may contain higher levels of natural vitamin K forms compared to marine ingredients (0.01–1.0 mg kg −1 wet weight) (Ostermeyer & Schmidt 2001, Wollard et al. 2002; Suttie 2006).…”

Section: Perspectivesmentioning

confidence: 99%

Vitamin K in fish nutrition

Krossøy

Waagbø²,

Ørnsrud³

2011

Aquaculture Nutrition

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Vitamin K belongs to the lipid soluble vitamins, and occurs naturally as phylloquinone (vitamin K1) and menaquinone (vitamin K2). In addition, there is a synthetic provitamin, menadione (vitamin K3), primarily used as a vitamin K source in animal feed. Menadione is unstable during feed processing and storage and the dietary content may reach critically low levels. Recent publications also question the availability of menadione in feed for salmonids. Vitamin K plays vital roles in blood coagulation and bone mineralization in fish, but the suggested minimum requirement varies considerably depending on the vitamin K source used. Vitamin K deficiency is characterized by mortality, anaemia, increased blood clotting time and histopathological changes in liver and gills. However, one should assess both inherent and supplemented forms of vitamin K in feeds for exact determinations, as relevant novel feed ingredients of plant origin may be sufficient to meet the requirement for vitamin K. The current review gives an overview of the biochemical role of vitamin K, and discusses vitamin K requirement in fish in light of updated literature, with special emphasis on salmonids.

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Section: Perspectivesmentioning

confidence: 99%

Vitamin K in fish nutrition

Krossøy

Waagbø²,

Ørnsrud³

2011

Aquaculture Nutrition

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“…The side chain (also called phytyl chain) with one double bond E (Ia, trans‐isomer) or Z (Ib, cis‐isomer) is the same phytyl side chain as in chlorophyll. The coexistence of E and Z isomers was highlighted by Cook et al and Woollard et al in vegetable oils with Z isomer content relatively high in opposite with those found in most foods . E isomer is naturally found in all green plants and it is yellow oil soluble in fats (and insoluble in water).…”

Section: Vitamin K Designationsmentioning

confidence: 97%

“…It was the case of Booth et al publications in 1993, 1998, and 2012 and the review of Eitenmiller et al Furthermore, Booth and Ferland were co‐authors as well as Piironen and Koivu. So, few PH data were available on olive oil because only 13 scientific articles were retained . This bibliometric approach showed that the search using title or keywords converged with difficulty toward the target because the choice of keywords did not always reflect the publications content.…”

Section: Bibliometric Studymentioning

confidence: 99%

Analytical Determination of Phylloquinone (Vitamin K1) in Olive Oils. Comparison with Other Vegetable Oils

Rébufa

Artaud

2018

Euro J Lipid Sci & Tech

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Olive oil is mainly consumed in the Mediterranean basin and is an important source of lipids, antioxidants, and vitamins. Vitamin E (tocopherols) and phylloquinone (vitamin K 1 ), are present in oils. If vitamin E is the subject of numerous studies, it is not the case for phylloquinone. The aim of this work is to uncover the latest advancements on phylloquinone contents in olive and vegetable oils. A bibliometric study, from Google Scholar and Web of Science databases, on the determination of phylloquinone content in vegetable oils made it possible to count a large number of scientific papers related to food matrices but few articles on olive and vegetable oils. The analysis of relevant works allows the comparison of the phylloquinone content of olive oils to the other vegetable oils. The different steps of oil sample preparation before their analysis are reviewed. A compilation of analytical conditions and methods is realized and it is be found that liquid chromatography with post reduction column and fluorescence detection is the technique most appropriate. On the basis of their phylloquinone content, two oil groups are highlighted; olive oil belongs to the oil groups (canola, soybean, pumkin, avocado, and cottonseed) having higher values (60-348 μg 100 g À1 ) of phylloquinone. Pratical Application: Phylloquinone (or vitamin K 1 ) content in vegetable oils and particularly in olive oils is little documented. Phylloquinone exists under E and Z forms in oils. The recommended daily intake (for women and men) varies between 55 and 120 μg day À1 for patients without anticoagulant medication. The knowledge of the two isomers content in vegetable oils is important in nutrition and heath fields because only the E isomer is bioactive.

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“…In this study, the average content of vitamin K1 in soybean oil, rapeseed oil and olive oil was 118 μg/100 g, 92 μg/100 g, and 83 μg/100 g, respectively. The content of vitamin K1 in olive oil and peanut oil determined by Woollard [36] was 93.6 μg/100 g and 1.6 μg/100 g, respectively. In this study, the average content of vitamin K1 in olive oil and peanut oil was 92 μg/100 g and 3 μg/100 g, respectively.…”

Section: Real Sample Analysismentioning

confidence: 96%

Extraction and Determination of Vitamin K1 in Foods by Ultrasound-Assisted Extraction, SPE, and LC-MS/MS

Zhang

Yang

et al. 2020

Molecules

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Vitamin K1 is one of the important hydrophobic vitamins in fat-containing foods. Traditionally, lipase is employed in the determination of vitamin K1 to remove the lipids, which makes the detection complex, time-consuming, and insensitive. In this study, the determination of vitamin K1 in fat-containing foods was developed based on ultrasound-assisted extraction (UAE), solid-phase extraction (SPE) combined with liquid chromatography–tandem mass spectrometry (LC-MS/MS). The optimal conditions for extraction of vitamin K1 were material–liquid ratio of 1:70 (g/mL), extraction temperature of 50 °C, extraction power of 700 W, extraction time of 50 min, material-wash fluid ratio of 1:60 (g/mL), and 8 mL of hexane/anhydrous ether (97:3, v/v) as the elution solvent. Then, vitamin K1 was analyzed on a ZORBAX SB-C18 column (50 mm × 2.1 mm, 1.8 μm) by gradient elution with water (0.01% formic acid) and methanol (0.01 formic acid + 2.5 mmol/L ammonium formate) as the mobile phase. The limit of detection (LOD) and limit of quantification (LOQ) were 0.05 and 0.16 μg/kg, respectively. Calibration curve was linear over the range of 10–500 ng/mL (R2 > 0.9988). The recoveries at three spiked levels were between 80.9% and 119.1%. The validation and application indicated that the proposed method was simple and sensitive in determination of vitamin K1 in fat-containing foods.

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Determination of Vitamin K1 Isomers in Foods by Liquid Chromatography with C30 Bonded-Phase Column

Cited by 54 publications

References 0 publications

Vitamin K in fish nutrition

Vitamin K in fish nutrition

Analytical Determination of Phylloquinone (Vitamin K1) in Olive Oils. Comparison with Other Vegetable Oils

Extraction and Determination of Vitamin K1 in Foods by Ultrasound-Assisted Extraction, SPE, and LC-MS/MS

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