Warning: mkdir(): Permission denied in /home/virtual/lib/view_data.php on line 81

Warning: fopen(upload/ip_log/ip_log_2024-09.txt): failed to open stream: No such file or directory in /home/virtual/lib/view_data.php on line 83

Warning: fwrite() expects parameter 1 to be resource, boolean given in /home/virtual/lib/view_data.php on line 84
A Study on Vitamin C Content of Nutrition Emphasized Products
Skip Navigation
Skip to contents

Korean J Community Nutr : Korean Journal of Community Nutrition

OPEN ACCESS

Articles

Page Path
HOME > Korean J Community Nutr > Volume 21(6); 2016 > Article
Research Article
A Study on Vitamin C Content of Nutrition Emphasized Products
Da-un Jeong, Heon-Ok Lee, Young-Kyoung Kim, Ae-Son Omorcid
Korean Journal of Community Nutrition 2016;21(6):574-579.
DOI: https://doi.org/10.5720/kjcn.2016.21.6.574
Published online: December 31, 2016

1Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea.

2Korea Health Supplement Association Sub, Korea Health Supplement Institute, Seongnam, Korea.

Corresponding author: Ae-Son Om. Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea. Tel: (02) 2220-1203, Fax: (02) 2220-1856, aesonom@hanyang.ac.kr
• Received: November 22, 2016   • Revised: December 19, 2016   • Accepted: December 24, 2016

Copyright © 2016 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

  • 54 Views
  • 0 Download
  • 2 Crossref
prev
  • Objectives
    Vitamin C has various functions such as antioxidative effect and supporting absorption of iron (Fe). Aim of this present study was to provide vitamin C nutrition information and to briefly evaluate absorption interaction of vitamin C and Fe content of vitamin C emphasized products.
  • Methods
    Vitamin C emphasized foods including beverages, cereal, snacks, chocolate products, other cocoa products, and sugary products were examined by HPLC. Fe contents in samples after dry-ashing were examined by ICP.
  • Results
    Vitamin C content ranges in various products tested were the following: beverages (n=11) 20.15 ± 0.08~845.41 ± 6.07 mg, cereal (n=11) 52.50 ± 0.23~262.50 ± 0.07 mg, snacks (n=1) 50.00 ± 0.25 mg, chocolate products (n=1) 311.73 ± 2.44 mg, other cocoa products (n=1) 311.73 ± 2.44 mg, other sugary products (n=2) 52.50 ± 0.23~262.50 ± 0.07 mg. Vitamin C (n=27) analysis values ranged from 82 to 450% of the labeled value. Vitamin C content in vitamin C emphasized food (n=6) was estimated 7.7 times~56.6 times more than Fe content.
  • Conclusions
    Analyzed samples ranged more than 80% of the labeled value in vitamin C emphasized products, which complied with food labeling regulation. But, beverages (n=3), cereal (n=4), chocolate products (n=1) were 2 times more than the labeled value. To provide accurate nutrition information, food manufactures should supervise nutrition labeling and understand the interactions between nutrients. Also, consumer should decide about the adequate amount of nutrient intake by thoroughly checking nutrition labeling.
This research was supported by a grant (14162MFDS124) from Ministry of Food and Drug Safety in 2015. We thank JaeYeon Kim for proofreading.
  • 1. Lee MS. Lipid composition and differences in crude fat contents in wheat flour and dry noodles according to determination methods. Korean J Food Nutr 2010; 23(3): 381-385.
  • 2. Lim SH, Kim JB, Cho YS, Choi YM, Park HJ, Kim SN. National standard food composition tables provide the infrastructure for food and nutrition research according to policy and industry. Korean J Food Nutr 2013; 26(4): 886-894.
  • 3. Kwon KI, Park SH, Lee JH, Kim JY, Yoo KS, Lee JS. Prevalence of nutrition labeling and claims on processed, and packaged foods. Korean J Community Nutr 2007; 12(2): 206-213.
  • 4. Murphy SP, White KK, Park SY, Sharma S. Multivitamin-multimineral supplements' effect on total nutrient intake. Am J Clin Nutr 2007; 85(1): 280S-284S.PubMed
  • 5. Kim SH, Han JH, Kim WY. Consumption of health functional foods by elementary schoolchildren in Korea. Korean J Nutr 2010; 43(2): 161-170.
  • 6. Kim MG, Kim YS, Kim YS, Lee SB, Ryu KS, Yoon MH. A study on the content of minerals in fortified food. J Food Hyg Saf 2014; 29(2): 99-104.
  • 7. Ministry of Food and Drug Safety. Ministry of Food and Drug Safety Notification. Appendix 1 [Internet]. Ministry of Food and Drug Safety; 2015; [cited 2015 Aug 10]]. Available from: http://www.law.go.kr/admRulInfoP.do?admRulSeq=2100000035462#AJAX.
  • 8. Voko Z, Hollander M, Hofman A, Koudstaal PJ, Breteler MM. Dietary antioxidants and the risk of ischemic stroke: the Rotterdam Study. Neurology 2003; 61(9): 1273-1275.
  • 9. Hamilton IM, Gilmore WS, Benzie IF, Mulholland CW, Strain JJ. Interactions between vitamins C and E in human subjects. Br J Nutr 2000; 84(3): 261-267.PubMed
  • 10. Phillips KM, Tarragó-Trani MT, Gebhardt SE, Exler J, Patterson KY, Haytowitz DB, et al. Stability of vitamin C in frozen raw fruit and vegetable homogenates. J Food Compost Anal 2010; 23(3): 253-259.
  • 11. Frei B, Lawson S. Vitamin C and cancer revisited. Proc Natl Acad Sci 2008; 105(32): 11037-11038.
  • 12. Brewster MA. Nutritional Elements and Clinical Biochemistry: Role of Vitamin C in Health and Disease. NY: Springer US; 1980. p. 69-115.
  • 13. Layrissem M, Mariunez-torres C, Gonzales M. Measurement of the total daily dietary iron absorption by the extrinsic tag model. Am J Clin Nutr 1974; 27(2): 152-162.
  • 14. Rossander L, Hallberg L, Bjorn-Rasmussen E. Absorption of iron from breakfast meals. Am J Clin Nutr 1979; 32(12): 2484-2489.PubMed
  • 15. Charnley M, Abayomi J. Micronutrients and the use of vitamin and mineral supplements during pregnancy and lactation. Br J Midwifery 2016; 24(6): 405-414.
  • 16. Institute of Medicine (US) Panel on Micronutrients. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington: National Academies Press; 2000. p. 290-300.
  • 17. Shin Y, Kim SD, Kim BS, Yun ES, Chang MS, Jung SO. The content of minerals and vitamins in commercial beverages and liquid teas. J Food Hyg Saf 2011; 26(4): 322-329.
  • 18. Chang SO. The evaluation of nutrients and health functional elements presented at nutrition labels of various beverages in the market. Korean J Nutr 2007; 40(6): 558-565.
  • 19. Ministry of Food and Drug Safety. Korean food standard codex. 2nd ed [Internet]. Ministry of Food and Drug Safety; 2013; [cited 2015 Aug 10]]. Available from: http://www.foodsafetykorea.go.kr/foodcode/01_01.jsp.
  • 20. Choi WS, Kim YJ, Jung JY, Kim TJ, Jung BM, Kim ER. Research for selecting the optimized vitamin C analysis method. Korean J Food Sci Technol 2005; 37(6): 861-865.
  • 21. Aust SD, Morehouse LA, Thomas CE. Role of metals in oxygen radical reactions. J Free Radic Biol Med 1985; 1(1): 3-25.
  • 22. Miller DM, Buettenr GR, Aust SD. Transition metals as catalysts of “Autoxidation” reactions. Free Radic Biol Med 1990; 8(1): 95-108.PubMed
  • 23. World Health Organization. Scurvy and its prevention and control in major emergencies. Geneva, Swiss: World Health Organization; 1999. p. 17. p. 22.
  • 24. Kim OH, Kim ES. A study on the mineral content of calciumfortified foods in Korea. J Korean Soc Food Sci Nutr 2003; 32(1): 96-101.
  • 25. Jacob RA, Sotoudeh G. Vitamin C function and status in chronic disease. Nutr Clin Care 2002; 5(2): 66-74.
  • 26. McLean-Meyinsse PE. An analysis of nutritional label use in the Southern United States. J Food Distrib Res 2001; 32(1): 110-114.
  • 27. Teucher B, Olivares M, Cori H. Enhancers of iron absorption: ascorbic acid and other organic acids. Int J Vitam Nutr Res 2004; 74(6): 403-419.
  • 28. Sayers MH, Lynch SR, Charlton RW, Bothwell TH, Walker RB, Mayet F. Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid. Br J Nutr 1974; 31(3): 367-375.
Table 1

Analysis instrument condition of vitamin C by HPLC system

kjcn-21-574-i001.jpg
Table 2

Precision of Vitamin C and Iron measurements

kjcn-21-574-i002.jpg
Table 3

Vitamin C contents analysis in vitamin C nutrition claim on beverage products

kjcn-21-574-i003.jpg

1) (Analyzed value / Labeled value) × 100

2) Mean±SD

Table 4

Vitamin C contents analysis in vitamin C nutrition claim on cereal products

kjcn-21-574-i004.jpg

1) (Analyzed value / Labeled value) × 100

2) Mean±SD

Table 5

Vitamin C contents analysis in vitamin C nutrition claim on other products

kjcn-21-574-i005.jpg

1) (Analyzed value / Labeled value) × 100

2) Mean±SD

Table 6

Analysis contents of iron and vitamin C in emphasized products

kjcn-21-574-i006.jpg

1) Mean±SD

Figure & Data

REFERENCES

    Citations

    Citations to this article as recorded by  
    • Nutrition fact label (NFL) use is related to meeting the requirements for vitamins and minerals not listed on NFLs: Data from the Korea National Health and Nutritional Examination Survey VIII (2019–2021) for the prepandemic and pandemic periods
      Jung Min Cho, Niravkumar Joshi
      PLOS ONE.2023; 18(12): e0296268.     CrossRef
    • Evaluation of Dietary Quality and Nutritional Status according to the Use of Nutrition Labeling and Nutrition Claims among University Students in Chungbuk Area: Based on Nutrition Quotient
      Yun-Jung Bae, Seo Young Park, Hye-Rin Bak
      Korean Journal of Community Nutrition.2020; 25(3): 179.     CrossRef

    • PubReader PubReader
    • Cite
      CITE
      export Copy Download
      Close
      Download Citation
      Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

      Format:
      • RIS — For EndNote, ProCite, RefWorks, and most other reference management software
      • BibTeX — For JabRef, BibDesk, and other BibTeX-specific software
      Include:
      • Citation for the content below
      A Study on Vitamin C Content of Nutrition Emphasized Products
      Korean J Community Nutr. 2016;21(6):574-579.   Published online December 31, 2016
      Close
    • XML DownloadXML Download
    We recommend
    A Study on Vitamin C Content of Nutrition Emphasized Products
    A Study on Vitamin C Content of Nutrition Emphasized Products

    Analysis instrument condition of vitamin C by HPLC system

    Precision of Vitamin C and Iron measurements

    Vitamin C contents analysis in vitamin C nutrition claim on beverage products

    1) (Analyzed value / Labeled value) × 100

    2) Mean±SD

    Vitamin C contents analysis in vitamin C nutrition claim on cereal products

    1) (Analyzed value / Labeled value) × 100

    2) Mean±SD

    Vitamin C contents analysis in vitamin C nutrition claim on other products

    1) (Analyzed value / Labeled value) × 100

    2) Mean±SD

    Analysis contents of iron and vitamin C in emphasized products

    1) Mean±SD

    Table 1 Analysis instrument condition of vitamin C by HPLC system

    Table 2 Precision of Vitamin C and Iron measurements

    Table 3 Vitamin C contents analysis in vitamin C nutrition claim on beverage products

    1) (Analyzed value / Labeled value) × 100

    2) Mean±SD

    Table 4 Vitamin C contents analysis in vitamin C nutrition claim on cereal products

    1) (Analyzed value / Labeled value) × 100

    2) Mean±SD

    Table 5 Vitamin C contents analysis in vitamin C nutrition claim on other products

    1) (Analyzed value / Labeled value) × 100

    2) Mean±SD

    Table 6 Analysis contents of iron and vitamin C in emphasized products

    1) Mean±SD


    Korean J Community Nutr : Korean Journal of Community Nutrition
    Close layer
    TOP