DOI QR코드

DOI QR Code

Investigation of Water-Soluble Vitamin (B1, B2, and B3) Contents in Rice, Noodles, and Sauces

밥, 면, 소스류에 존재하는 수용성 비타민 B1, B2 그리고 B3 함량 검토

  • Cho, Jin-Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hong, Seong Jun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Boo, Chang Guk (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 조진주 (경남과학기술대학교 식품과학부) ;
  • 홍성준 (경남과학기술대학교 식품과학부) ;
  • 부창국 (경남과학기술대학교 식품과학부) ;
  • 신의철 (경남과학기술대학교 식품과학부)
  • Received : 2020.07.07
  • Accepted : 2020.07.28
  • Published : 2020.08.30

Abstract

In this study, the contents of soluble vitamins B1 (thiamin), B2 (riboflavin), and B3 (niacin) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of detection (LOD) and limit of quantification (LOQ) were checked to determine the reliability of the experimental results, and the accuracy of the results through the standard reference material (SRM 1849a) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among noodle dishes, and tomato spaghetti sauce among sauces. Riboflavin was identified as having the highest content in slightly spicy jajangbab (black-bean sauce with rice), bibimguksu (spicy noodles) for noodles, and spicy curry with turmeric for sauces. Niacin was highest in content in the deep and rich flavors of spicy chicken-fried rice, janchiguksu (banquet noodles), and black-bean sauce, respectively. As a result of checking the amount of recommended daily intake of water-soluble vitamins for Korean adult men and women, the highest content of riboflavin was 217.40% for men and 271.75% for women. Through this study, we are going to establish a database of nutrients for the water-soluble vitamins contained in rice, noodles, and sauces to provide the necessary dietary data concerning the content of the water-soluble vitamins contained in foods for daily recommended intake.

References

  1. Jang, D.J., Kim, S.N., Kim, S.H, Lee, K.K., Lee, H.J., Survey of consumer perception for derivation of superior factors in various Korean traditional foods. Korean J. Food Cookery Sci., 21, 780-812 (2005).
  2. Son, S.M., Rice based meal for prevention of obesity and chronic disease. Korean J. Community Nutr., 6(5), 862-867 (2001).
  3. Kim, S.K., Backgrounds of Korean noodle industry. Food Sci. Ind., 50(1), 36-56 (2017).
  4. Kim, D.S., Kim, H.S., Hong, S.J, Cho, J.J., Choi, M.J., Heo, S.U., Lee, K.J., Chung, J.J., Shin, E.C., Investigation of water-soluble vitamin ($B_1$, ($B_2$, and ($B_3$) content in various rice, soups, and stews produced in Korea. Korean J. Food Sci. Tech., 50, 362-370 (2018).
  5. Seo, J.S., Cho, S.H., Rice-based traditional meal and prevention of chronic diseases. Food Ind. Nutr., 13(2), 27-33 (2008).
  6. Kim, D.S., Kim, H.S., Hong, S.J., Cho, J.J., Lee, J.K., Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting. Appl. Biol. Chem., 61, 449-458 (2018). https://doi.org/10.1007/s13765-018-0381-5
  7. Choi, Y., Oh, J.H., Bae, I.Y., Cho, E.K., Kwon, D.J., Park, H.W., Yoon, S., Changes in quality characteristics of seasoned soy sauce treated with superheated steam and high hydrostatic pressure during cold storage. Korean J, Food Cookery Sci., 29(4), 387-398 (2013). https://doi.org/10.9724/kfcs.2013.29.4.387
  8. Bree, A., Verschuren, W.M., Blom, H.J., Kromhout, D., Lifestyle factors and plasma homocysteine concentrations in a general population sample. Am. J. Epidemiol. 154(2), 150-154 (2001). https://doi.org/10.1093/aje/154.2.150
  9. Kwak, B.M., Kim, S.H., Kim, K.S., Lee, K.W., Ahn, J.H., Jang, C.H., Composition of vitamin A, E, B1 and B2 contents in Korean cow's raw milk in Korea. Korean J. Food Sci. Ani. Resour. 26, 245-251 (2006).
  10. Song, S.J., Kim, M.S., Case study on insomniac, melancholiac, schizophrenic patients taking well-balanced nutrition & vitamin B group. J. Korean Soc. Jungshin Sci. 6(1), 11-28 (2004).
  11. El-Hazmi, M.A., Warsy, A.S., Riboflavin status in a Saudi population - A study in riyadh. Ann. Nutr. Metab., 31, 253-258 (1987). https://doi.org/10.1159/000177276
  12. Hong, J.E., Kim, M.R., Cheon, S.H., Chai, J.Y., Park, E.R., Mun, C.S., Gwak, I.S., Kim, O.H., Lee, K.H., Determination of niacin in infant formula by solid-phase clean-up and HPLC with photodiode array detector. J. Korean Soc. Food Sci. Nutr., 38, 359-363 (2009). https://doi.org/10.3746/jkfn.2009.38.3.359
  13. Cho, J.J., Hong, S.J., Boo, C.G., Jeong, Y.R., Jeong, C.H., Shin, E.C., Investigation of water-soluble vitamin (($B_1$, ($B_2$, and ($B_3$) contents in various roasted, steamed, stir-fried, and braised foods produced in Korea. J. Food Hyg. Saf. 34(5), 454-462 (2019). https://doi.org/10.13103/JFHS.2019.34.5.454
  14. Ham, M.V., Alversen, M., Koning, T.J., Visser, G., Middendorp, A., Bosma, M., Verhoeven, N.M., Velden, M.G.M., Quantification of vitamin $B_6$ vitamers in human cerebrospinal fluid by ultra performance liquid chromatography-tandem mass spectrometry. Anal. Chim. Acta., 721, 108-114 (2012).
  15. Foodsafetykorea, (2020, July 01). Standard for Korean nutrient. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=12131
  16. Kim, G.P., Hwang, Y.S., Choung, M.G., Analysis of water soluble vitamin B1, B2, and B3 content in Korean traditional holiday foods. J. Korean Soc. Sci. Nutr., 46(8), 944-951 (2017).
  17. Kilcast, D., Effect of irradiation on vitamins. Food Chem., 49, 157-164 (1994). https://doi.org/10.1016/0308-8146(94)90152-X
  18. Alvarez, O.M., Gilbreath, R.L., Thiamine influence on collagen during the granulation of skin wounds. J. Surg. Res., 32, 24-31 (1982). https://doi.org/10.1016/0022-4804(82)90180-9
  19. Lee, J.W., Kim, S.G., Lee, D.U., Park, S.J., Lee, J.H., Lee, K.P., Kim, D.S., Choi, S.W., Baik, J.H., Effects of temperature and relative humidity on water soluble vitamin contents in commercial vitamin tablet. Korean J. Food Sci. Technol., 37, 1028-1034 (2005).
  20. Powers, H.J., Riboflavin (vitamin $B_2$) and health. Am. J. Clin. Nutr., 77, 1352-1360 (2003). https://doi.org/10.1093/ajcn/77.6.1352
  21. Chung, H.K., Yoon, K.S., Woo, N., Effects of cooking method on the vitamin and mineral contents in frequently used vegetables. Korean J. Food Cook. Sci,. 32, 270-278 (2016). https://doi.org/10.9724/kfcs.2016.32.3.270
  22. Friedrich, W., 1988, Niacin, nicotinic acid, nicotinamide, NAD(P), in: vitamins, Walter de Gruyler, New York, NY, USA, pp. 473-542.
  23. Lebiedzinska, A., Szefer P., Vitamins B in grain and cerealgrain food, soy-products and seeds. Food Chem., 95, 116-122 (2006). https://doi.org/10.1016/j.foodchem.2004.12.024
  24. Melbin, R.W., 1991. Nutritional influences on mental illness: a sourcebook of clinical research. Third Line Press, Tarzana, CA, USA, pp. 360.
  25. Danielyan, K.E., Subcomponents of vitamine B complex regulate the growth and development of human brain derived cells. Am. J. Biomedical Research. 1, 28-34 (2013). https://doi.org/10.12691/ajbr-1-2-2
  26. Kim, H.S., Jang, D.K., Woo, D.K., Woo, K.L., Comparison of preparation methods for water soluble vitamin analysis in foods by reversed-phase high performance liquid chromatography. Korean J. Food Sci. Technol., 34(2), 141-150 (2002).