Vitamin D Content of Australian Native Food Plants and Australian-Grown Edible Seaweed

Abstract

Vitamin D has previously been quantified in some plants and algae, particularly in leaves of the Solanaceae family. We measured the vitamin D content of Australian native food plants and Australian-grown edible seaweed. Using liquid chromatography with triple quadrupole mass spectrometry, 13 samples (including leaf, fruit, and seed) were analyzed in duplicate for vitamin D2, vitamin D3, 25-hydroxyvitamin D2, and 25-hydroxyvitamin D3. Five samples contained vitamin D2: raw wattleseed (Acacia victoriae) (0.03 µg/100 g dry weight (DW)); fresh and dried lemon myrtle (Backhousia citriodora) leaves (0.03 and 0.24 µg/100 g DW, respectively); and dried leaves and berries of Tasmanian mountain pepper (Tasmannia lanceolata) (0.67 and 0.05 µg/100 g DW, respectively). Fresh kombu (Lessonia corrugata) contained vitamin D3 (0.01 µg/100 g DW). Detected amounts were low; however, it is possible that exposure to ultraviolet radiation may increase the vitamin D content of plants and algae if vitamin D precursors are present.

Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits

“…Special care should be taken when selecting a type of seafood as a source for vitamin D, since many processed seafood products, such as fish fingers (or sticks), do not contain high levels [ 189 ]. Some edible seaweeds have high levels of vitamin D 2 , while others, like combu and wakame, have levels below the detection limit (0.05 µg/g) [ 182 ]. Fortifying foods with vitamin D has shown positive outcomes in both children and adults [ 190 , 191 , 192 ].…”

Recent Advances in the Analysis of Vitamin D and Its Metabolites in Food Matrices

“…Fatty fish, fish oil, meat or egg yolk are generally considered to be food items with a high content of vitamin D, although it can also be found in fruit, edible plants and seeds [8][9][10]. Nevertheless, the content of these substances in the diet is limited and their stability in food matrices is also questioned under certain conditions such as light, heat or oxidant conditions [1].…”

“…Apart from that, the Codex Alimentarius proposed in 2018 the endorsement of the AOAC Official Method 2016.05 as type II-the most suitable method-for the analysis and sampling of vitamin D in infant formulas displacing the EN 12821, based on HPLC-UV analysis, as type III, only necessary for verification in case of controversy. However, it is worth mentioning that most of the applications developed so far in this field have been focused on the determination of D 2 and D 3 forms [8,18,[22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][38][39] and only a few applications have been performed for the analysis of hydroxylated and precursor forms [4,7,9,10,[40][41][42], whereas the determination of ester forms has not been reported up to date in these kinds of matrices (see Table 1).…”

“…method-for the analysis and sampling of vitamin D in infant formulas displacing the EN 12821, based on HPLC-UV analysis, as type III, only necessary for verification in case of controversy. However, it is worth mentioning that most of the applications developed so far in this field have been focused on the determination of D2 and D3 forms [8,18,[22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][38][39] and only a few applications have been performed for the analysis of hydroxylated and precursor forms [4,7,9,10,[40][41][42], whereas the determination of ester forms has not been reported up to date in these kinds of matrices (see Table 1). This review article is aimed at providing an overview of the most recent advances in the analysis of vitamin D and its analogues in food matrices, paying special attention to the most promising extraction methods and their combination with chromatographic techniques for the suitable determination of this group of fat-soluble vitamins.…”

Облучение Ультрафиолетом Как Способ Повыше-Ния Содержания Витамина D В Пищевой Продукции

“…Помимо холекальциферола, значительный вклад в витаминную ценность мясных и молочных продуктов вносит 25-гидроксихолекальциферол (25OHD 3 ). В пище растительного происхождения (водоросли, листья и плоды некоторых растений) витамин D содержится в чрезвычайно низких количествах (от 0,03 до 0,67 мкг/100 г сухого вещества) (7). В грибах присутствует витамин D 2 .…”