J Nutr Health.  2021 Apr;54(2):211-223. 10.4163/jnh.2021.54.2.211.

Contents of vitamin B 9 (folate) and B 12 (cobalamins) in commonly consumed seafood menus in Korea

• Park EY
• Jeong B
• Chun J

• KMID: 2515781
• DOI: http://doi.org/10.4163/jnh.2021.54.2.211

Abstract

Purpose
A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B ₉ (folate) and B ₁₂ (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanchedseasoned dishes, n = 3).
Methods
The contents of vitamin B ₉ and B₁₂ in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis.
Results
Accuracy (97.4–100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B ₉ and B₁₂ analyses were determined to be excellent. The vitamin B ₉ and B ₁₂ contents of the 39 seafood menus evaluated, varied in the range of 1.83–523.08 μg/100 g and 0.11–38.30 μg/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B ₉ content was highest in Jomi-gim (523.08 μg/100 g), followed by Geonsaeu-bokkeum (128.34 μg/100 g) and Janmyeolchi-bokkeum (121.53 μg/100 g). Vitamin B₁₂ was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 μg/100 g). The seaweed dish was found to have high levels of both vitamin B ₉ and B₁₂ . All assays were performed under strict quality control.
Conclusion
Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B ₉ and B₁₂ contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B ₉ content, but the vitamin B₁₂ content was dependent on the type of seafood used in the menu.

Keyword

vitamin B ₉; vitamin B ₁₂; seafood; database; quality control