Publicação
Determination of Vitamin D in food: literature review and method validation
| dc.contributor.author | Parreira, Diana | |
| dc.contributor.author | Serra, Celeste | |
| dc.contributor.author | Dias, M. Graça | |
| dc.date.accessioned | 2013-11-26T16:03:36Z | |
| dc.date.available | 2013-11-26T16:03:36Z | |
| dc.date.issued | 2013-09 | |
| dc.description | Resumo publicado em: 10th International Food Data Conference – joining nutrition, agriculture and food safety through food composition: book of abstracts, 2013. | por |
| dc.description.abstract | Background and Objectives. Vitamin D can be obtained from diet or synthesized by the human body, being available in different forms: vitamin D2 (ergocalciferol) which is found in yeast and fungi and vitamin D3 (cholecalciferol), synthesized by the skin mammals. These two forms when ingested are converted to 25-hydroxyvitamin D and later to 1,25-dihydroxyvitamin D. Vitamin D deficiency is even today a fairly common problem, causing rickets and accelerating the age related bone loss. The work is aimed at validating an HPLC method for the quantification of vitamin D in various foodstuffs, such as cereals, pasta, fruit juices, milk and infant formula and evaluating the vitamin D ingestion. Methods. Scientific literature review was carried out to choose an adequate method to our objectives. Formerly vitamin D determination in food was performed using biological assays. Later on, more specific methods using HPLC were developed. These methods have in common, hot or cold saponification, liquid-liquid extraction, purification by a semi-preparative HPLC and vitamin D quantification using HPLC with UV-DAD detection. More recently LC-MS/MS is applied to some matrices but quantification limit is still a limitation. In this way, validation of an HPLC method was performed in our laboratory in order to adequate the analytical procedure to the low vitamin D content of some food matrices. Results. The validated analytical method was based on literature and it was developed taking into account the minimization of the technician's laboratory work, and the reagents quantity as well an appropriate quantification limit to meet the low recommended daily dose (5 µg). Conclusions. An improved validated HPLC method was developed which enables the quantification of the different forms of vitamin D in food and allows the evaluation of vitamin D ingestion in different dietary scenarios. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.18/1791 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | por |
| dc.subject | Vitamin D | por |
| dc.subject | Food Composition | por |
| dc.subject | Method Validation | por |
| dc.subject | HPLC | por |
| dc.subject | Composição dos Alimentos | por |
| dc.title | Determination of Vitamin D in food: literature review and method validation | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Granada, Espanha | por |
| oaire.citation.title | 10th International Food Data Conference (IFDC) 'Joining nutrition, agriculture and food safety through food composition', 12-14 setembro 2013 | por |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | conferenceObject | por |
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