Comparison of vitamin K contents in different meats commonly consumed in Korea

Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K1) and menaquinone (vitamin K2). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K1 was not detect...

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Published inHan'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 54; no. 1; p. 109
Main Authors Kim, Daedong, Lee, Seogyeong, Kang, Yuri, Shin, Jaehong, Park, Jin Ju, Kim, Hyun Jung
Format Journal Article
LanguageEnglish
Korean
Published Seoul Korean Society of Food Science & Technology 01.02.2022
Subjects
Chickens
Food composition
High-performance liquid chromatography
Liquid chromatography
Meat
Menaquinones
Phylloquinone
Pork
Vitamin E
Vitamin K
Vitamins
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Summary:Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K1) and menaquinone (vitamin K2). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K1 was not detected in any of the meat samples. Vitamin K2 contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K2 contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K2 content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.
ISSN:0367-6293
DOI:10.9721/KJFST.2022.54.1.109