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
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.
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