HPLC analysis for trans-vitamin K 1 and dihydro-vitamin K 1 in margarines and margarine-like products using the C 30 stationary phase

• Published in: Food chemistry Vol. 67; no. 1; pp. 79 - 88
• Main Authors: Cook, K.K., Mitchell, G.V., Grundel, E., Rader, J.I.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-10-1999
• Subjects: C30 stationary phase; Dihydro-vitamin K 1; Margarine-like products; Margarines; trans-Vitamin K 1; C30 stationary phase; Dihydro-vitamin K 1; trans-Vitamin K 1; Margarine-like products; Margarines
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(99)00090-4

A C
30 column successfully separated the
cis and
trans isomers of vitamin K
1 in margarines, reduced-fat margarine-like products and in their ingredient oils. We also measured the compound 2′3′-dihydro-vitamin K
1, a derivative formed during hydrogenation of oils containing vitamin K
1. We compared an enzymatic procedure, currently under AOAC collaborative study for milk and infant formulas, with a more direct extraction method in analyzing margarines and margarine-like products. Both methods have good precision and were applicable to the majority of products examined. Margarines or margarine-like products identifying liquid soy-bean oil, hydrogenated soybean oil or liquid canola oil as their primary ingredients contained about 50–160 μg vitamin K
1/100 g. Blends of sunflower and soybean oils contained <50 μg vitamin K
1/100 g. Hardened or “stick” margarines contained more 2′3′-dihydro-vitamin K
1 than “soft” or “tub” products (122–285 μg/100 g vs 38–131 μg/100 g, respectively). Eight of 18 products (44%) contained 10% or more of the Reference Daily Intake for vitamin K
1 per serving. Higher-fat margarines contained more vitamin K
1 than their lower-fat counterparts.