Article | 02. 2016 Vol. 34, Issue. 1
Vitamin B5 and B6 Contents in Fresh Materials and after Parboiling Treatment in Harvested Vegetables

Department of Herbal Medicine Resource, Kangwon National University1
Department of Biology, University of Texas-Arlington2
Department of Horticultural Science, Kyungpook National University3
Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration4

2016.02. 172:182


This study was aimed to determine the changes in vitamin B5 and B6 contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin B5 and B6 analysis method were validated using highperformance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin B5 and B6. The Z-score for vitamin B6 in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin B5 and B6 contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin B5 and B6 ranged from 0.000 to 2.462 and from 0.000 to 0.127 mg·100g-1, respectively. The highest contents of vitamin B5 and B6 were 2.462 mg·100g-1 in fresh fatsia shoots (stem vegetables), and 0.127 mg·100g-1 in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin B5 and B6 contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin B5 in parboiled fatsia shoots and vitamin B6 in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

1. Choi, C.U. 2009. Easy to know vitamin story. Food J. p. 98-104.   

2. Fox, H.M. 1984. Handbook of vitamins-nutritional, biochemical and clinical aspects, p. 437-457. In: L.J. Machlin (ed.). Marcel Dekker Inc.  

3. Grunert, K.G. and J.M. Wills. 2007. A review of European research on consumer response to nutrition information on food labels. J. Public Health 15:385-399.  

4. Heldman, D.R. and D.B. Lund. 2006. Handbook of engineering. Taylor & Francis Group. p. 189.  

5. Hwang, I.G., Shin, Y.J., Lee, S and Yoo, S.M. 2012. Effect of different cooking methods on the antioxidant properties of red papper (Capsicum annuum L.). Prev. Nutr. food sci. 17:286-292.  

6. Jang, M.S., M.J. Seo, and N.Y. Kim. 1998. Changes of the vitamin B1, B2, C and mineral content of daily vegetables by cooking methods in quantity food preparation. Dankook University Faculty Research Papers 32: 141-157.  

7. Kim, G.P., J.W. Lee, K.G. Ahn, Y.S. Hwang, Y.M. Choi, J.Y. Chun, W.S. Chang, and M.G. Choung. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem. 153:101-108.  

8. Kim, J.H., J.R. Gu, G.H. Kim, S.R. Choi, and J.Y. Yang. 2010. Effect of storage temperature on the quality of tomato. Korean J. Food Nutr. 39:428-433.  

9. Kim. K.I., Hwang, I.G., Yoo, S.M., Min, S.G and Choi, M.J. 2014. Effects of various pretreatment methods on physicochemical and nutritional properties of carrot. J. Korean Soc. Food Sci. Nutr. 43:1881-1888.  

10. Kim, M.H., Jang, H.L and Yoon, K.Y. 2012. Changes in physicochemical properties of Haetsum veretables by blanching. J. Korean Soc. Food Sci. Nutr. 41:647-654.  

11. Lee, S.D. 2004. Components and Food of Turnip. J. Health Sci. Med. Technol. 30(2):77-81.  

12. Namgoong, S., K.D. Kim, and J.S. Kim. 2006. Health functional food. Kwangmoonkag. p. 98.  

13. Park, H.R. and Y.H. Min. 1995. A basic research for the adoption and implementation of nutrition labeling: with a reference to the consumer awareness. J. Korean Soc. Food Cult. 10:155-166.  

14. Park, S.S., M.S. Jang, and K.H. Lee. 1994. Effect of blanching condition on the chemical composition of the spinach grown in winter greenhouse. J. Korean Soc. Food Nutr. 23:62-67.  

15. Rural Development Administration. 2001. Food composition table. The 6th revision.  

16. Rural Development Administration. 2006. Food composition table. The 7th revision.  

17. Rural Development Administration. 2006. Food composition table. The 8th revision.  

18. Sah, J.Y. and J.S. Yeo. 2014. Efficacy and accuracy of consumer responses for four different nutrition label formats. Consumer policy  

19. Selman, J.D. 1993. Vitamin retention during blanching of vegetables. Food Chem. 49:137-147.  

20. Somsub, W., R. Kongkachuichai, P. Sungpuag, and R. Charoensiri. 2008. Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected thai vegetables. J. Food Compos. Anal. 21:187-197.  

21. The Korean Nutrition Society. 2005. Dietary reference intakes for Koreans.  

22. Woo, S.J. 2002. Vitamins and environmental factor. Korea University. p. 28-30.  

23. Woollard, D.C., H.E. Indyk, and S.K. Christiansen. 2000. The analysis of pantothenic acid in milk and infant formulas by HPLC. Food Chem. 69:201-208.  

24. Youn, H.S. 2005. New nutritional concepts of vitamins and minerals. Korean J. pediatr. 48:1295-1309.