Abstract
This study highlights a simplified extraction and method development of Ultra High-Performance Liquid Chromatography for simultaneous determination of vitamin D and K in selected processed food products. Simultaneous analysis of vitamin D and K was achieved via gradient elution of methanol with ultra-pure water (95:5–100:0–95:5), at programmed flow rate of (1.0–0.2–1.0 mL/min) for left pump and constant 1 mL/min for right pump within 25 min on HPLC Dionex Ultimate 3000 Series system using two Dionex Acclaim Polar Advantage II C18 columns at 30 °C and acquisition wavelength of 265 nm. The limits of detection and quantification ranged between 0.05 and 0.12 µg/mL and 0.16–0.41 µg/mL; for both vitamins. The method showed good linearity (R2: 0.996–0.999) and high accuracy (85.35–106.36%) for both vitamin D and K. Recovery above 70% was achieved for vitamin D, whereas lower recovery of 60–70% was obtained for vitamin K. The proposed analytical and extraction procedure was advantageous for sample purification and improved detection of trace vitamin levels from selected cereal and flour products.
Similar content being viewed by others
References
J.D. Floros, R. Newsome, W. Fisher, G.V. Barbosa-Cánovas, H. Chen, C.P. Dunne, J.B. German, R.L. Hall, D.R. Heldman, M.V. Karwe, S.J. Knabel, T.P. Labuza, D.B. Lund, M. Newell-McGloughlin, J.L. Robinson, J.G. Sebranek, R.L. Shewfelt, W.F. Tracy, C.M. Weaver, G.R. Ziegler, Feeding the world today and tomorrow: the importance of food science and technology. Compr. Rev. Food Sci. Food Saf. 9, 572–599 (2010). https://doi.org/10.1111/j.1541-4337.2010.00127.x
C.M. Weaver, J. Dwyer, V.L. Fulgoni, J.C. King, G.A. Leveille, R.S. MacDonald, J. Ordovas, D. Schnakenberg, Processed foods: contributions to nutrition. Am. J. Clin. Nutr. 99, 1525–1542 (2014). https://doi.org/10.3945/ajcn.114.089284
J.S. Sidhu, Y. Kabir, F.G. Huffman, Functional foods from cereal grains. Int. J. Food Prop. 10, 231–244 (2007). https://doi.org/10.1080/10942910601045289
B. McKevith, Nutritional aspects of cereals. Nutr. Bull. 29, 111–142 (2004). https://doi.org/10.1111/j.1467-3010.2004.00418.x
G. Montenegro-Bethancourt, M. Vossenaar, L.D. Kuijper, C.M. Doak, N.W. Solomons, Ready-to-eat cereals are key sources of selected micronutrients among schoolchildren from public and private elementary schools in Quetzaltenango, Guatemala. Nutr. Res. 29, 335–342 (2009). https://doi.org/10.1016/j.nutres.2009.05.003
P. Kumar, R. Yadava, B. Gollen, S. Kumar, R. Verma, S. Yadav (2011) Nutritional contents and medicinal properties of wheat: A review. Life Sci. Med. Res. 22, 1–10
D.-N. Rathi, C.Y. Liew, M.N.M. Fairulnizal, D. Isameyah, G. Barknowitz, Fat-soluble vitamin and carotenoid analysis in cooking oils by ultra-performance convergence chromatography. Food Anal. Methods 10, 1087–1096 (2017). https://doi.org/10.1007/s12161-016-0661-9
T. Plozza, V.C. Trenerry, D. Caridi, The simultaneous determination of vitamins A, E and β-carotene in bovine milk by high performance liquid chromatography–ion trap mass spectrometry (HPLC–MSn). Food Chem. 134, 559–563 (2012)
J.L. Luque-García, M.D. Luque de Castro, Extraction of fat-soluble vitamins. J. Chromatogr. A 935, 3–11 (2001). https://doi.org/10.1016/S0021-9673(01)01118-9
S. Scalia, A. Renda, G. Ruberto, F. Bonina, E. Menegatti, Assay of vitamin A palmitate and vitamin E acetate in cosmetic creams and lotions by supercritical fluid extraction and HPLC. J. Pharm. Biomed. Anal. 13, 273–277 (1995)
A. Jedlicka, J. Klimes, Determination of water-and fat-soluble vitamins in different matrices using High-performance liquid chromatography. Chem. Pap. 59, 202–222 (2005)
A. Kamal-Eldi, S. Gorgen, J. Pettersson, A.M. Lampi, Normal-phase high-performance liquid chromatography of tocopherols and tocotrienols. Comparison of different chromatographic columns. J. Chromatogr. A 881, 217–227 (2000)
P. Salo-Väänänen, V. Ollilainen, P. Mattila, K. Lehikoinen, E. Salmela-Mölsä, V. Piironen, Simultaneous HPLC analysis of fat-soluble vitamins in selected animal products after small-scale extraction. Food Chem. 71, 535–543 (2000). https://doi.org/10.1016/S0308-8146(00)00155-2
C.F. Klopfenstein, Nutritional quality of cereal-based foods, in Handbook of cereal science and technology, revised and expanded. Food science and technology, vol. 99, 2nd edn., ed. by K. Kulp, J.G. Ponte (CRC Press, Marcel Dekker, New York, 2000), pp. 705–724
L. Cordain (1999) Cereal grains: humanity’s double-edged sword. in: Simopoulos A (ed) Evolutionary Aspects of Nutrition and Health: Diet, Exercise, Genetics and Chronic disease, vol 84. World Rev Nutr Diet, 1999/09/18 edn. Karger Medical and Scientific Publisher, USA, pp 19–73
L. Henderson, K. Irving, J. Gregory (2003) The National Diet and Nutrition Survey: adults aged 19 to 64 years. Vitamin and Mineral Intake and Urinary Analytes. 3
H.C.O.T. Netherlands (2012) Evaluation of the dietary reference values for vitamin D
C. Vermeer, K. HamulyÁK, Vitamin K: lessons from the past. J. Thromb. Haemost. 2, 2115–2117 (2004). https://doi.org/10.1111/j.1538-7836.2004.01002.x
M.J. Shearer, C. Bolton-Smith, The UK food data-base for vitamin K and why we need it. Food Chem. 68, 213–218 (2000). https://doi.org/10.1016/S0308-8146(99)00157-0
T.N.C.O. Ministers (2014) Nordic Nutrition Recommendations 20125th edn. Integrating nutrition and physical activity
P.O.M.I.O. Medicine (2001) Dietary reference intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. J. Acad. Nutr. Diet. 101(3), 294 (2001)
N.C. Binkley, D.C. Krueger, T.N. Kawahara, J.A. Engelke, R.J. Chappell, J.W. Suttie, A high phylloquinone intake is required to achieve maximal osteocalcin gamma-carboxylation. Am. J. Clin. Nutr. 76, 1055–1060 (2002)
TurKomp (2014) Turkish Food Composition Database. http://www.turkomp.gov.tr/food/129,143,151,376. Accessed 29 June 2017
USDA (2016) USDA National Nutrient Database for Standard Reference Release 28. http://www.ndb.nal.usda.gov/ndb/foods/show/1788,1849,2055,4794,5981,6545. Accessed 9th August 2017
R. Macrae, R.K. Robinson, M.J. Sadler, Cereals, in Encyclopaedia of food science, food technology and nutrition, 1st edn., ed. by M.J. Sadler (Academic Press Inc., San Diego, London, 1993), pp. 768–789
C. MacEvilly, Cereals/contribution to the diet, in Encyclopedia of Food Sciences and Nutrition, ed. by L. Trugo, P. Finglass, B. Caballero (Academic Press, San Diego, 2003), pp. 1008–1014
Acknowledgements
The authors wish to thank the Director General of Health Malaysia and the Director of Institute for Medical Research (IMR) for granting the permission to publish this study. We would also like to express our gratitude to the staff of Nutrition Unit for their valuable support. This project was funded by a grant from the Ministry of Health Research Grant.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Rathi, DN., Md Noh, M.F., Abd Rashed, A. et al. Simultaneous analysis of vitamin D and K in processed food products via ultra high- performance liquid chromatography (UHPLC). Food Measure 13, 1947–1957 (2019). https://doi.org/10.1007/s11694-019-00113-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-019-00113-8