A Study on Vitamin C Content of Nutrition Emphasized Products

Da-un Jeong; Heon-Ok Lee; Young-Kyoung Kim; Ae-Son Om

doi:10.5720/kjcn.2016.21.6.574

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Jeong, Lee, Kim, and Om: A Study on Vitamin C Content of Nutrition Emphasized Products

Research Article

Korean Journal of Community Nutrition 2016; 21(6): 574-579.

Published online: 31 December 2016

DOI: https://doi.org/10.5720/kjcn.2016.21.6.574

A Study on Vitamin C Content of Nutrition Emphasized Products

Da-un Jeong¹, Heon-Ok Lee¹, Young-Kyoung Kim², Ae-Son Om¹

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 22 November 2016 Revised 19 December 2016 Accepted 24 December 2016

(open-access):

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.

Abstract

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.

Keywords: nutrition emphasized product, vitamin C, iron, nutrition label

Figures and Tables

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

Acknowledgments

This research was supported by a grant (14162MFDS124) from Ministry of Food and Drug Safety in 2015. We thank JaeYeon Kim for proofreading.

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ORCID iDs: Ae-Son Om
https://orcid.org/http://orcid.org/0000-0002-9452-9647
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