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Contents of vitamin B₉ (folate) and B₁₂ (cobalamins) in commonly consumed seafood menus in Korea
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한국인 상용 수산물 식단의 비타민 B₉과 B₁₂ 함량

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Type
Academic journal
Author
Eun-Young Park (순천대학교) Bomi Jeong (순천대학교) Jiyeon Chun (순천대학교)
Journal
The Korean Nutrition Society Journal of Nutrition and Health Vol.54 No.2 KCI Accredited Journals SCOPUS
Published
2021.4
Pages
211 - 223 (13page)

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Contents of vitamin B₉ (folate) and B₁₂ (cobalamins) in commonly consumed seafood menus in Korea
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Purpose: A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B<SUB>9</SUB> (folate) and B<SUB>12</SUB> (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanched-seasoned dishes, n = 3).
Methods: The contents of vitamin B<SUB>9</SUB> and B<SUB>12</SUB> in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis.
Results: Accuracy (97.4-100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B<SUB>9</SUB> and B<SUB>12</SUB> analyses were determined to be excellent. The vitamin B<SUB>9</SUB> and B<SUB>12</SUB> contents of the 39 seafood menus evaluated, varied in the range of 1.83-523.08 μg/100 g and 0.11-38.30 μg/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B<SUB>9</SUB> content was highest in Jomi-gim (523.08 μg/100 g), followed by Geonsaeu-bokkeum (128.34 μg/100 g) and Janmyeolchi-bokkeum (121.53μg/100 g). Vitamin B<SUB>12</SUB> was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 μg/100 g). The seaweed dish was found to have high levels of both vitamin B<SUB>9</SUB> and B<SUB>12</SUB>. All assays were performed under strict quality control.
Conclusion: Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B<SUB>9</SUB> and B<SUB>12</SUB> contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B<SUB>9</SUB> content, but the vitamin B<SUB>12</SUB> content was dependent on the type of seafood used in the menu.
#vitamin B< #SUB> #9< #/SUB> #vitamin B< #SUB> #12< #/SUB> #seafood #database #quality control

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