Vitamin K (phylloquinone and menaquinones) in foods – Cost-effective quantification by LC-ESI-MS/MS
dc.contributor.author | Jensen, Marie Bagge | |
dc.contributor.author | Rød, Kari Elin Langeland | |
dc.contributor.author | Švarc, Petra Ložnjak | |
dc.contributor.author | Oveland, Eystein | |
dc.contributor.author | Jakobsen, Jette Halkjær | |
dc.date.accessioned | 2022-09-20T08:14:26Z | |
dc.date.available | 2022-09-20T08:14:26Z | |
dc.date.created | 2022-05-25T13:52:33Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | Food Chemistry. 2022, 385 . | en_US |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://hdl.handle.net/11250/3019042 | |
dc.description.abstract | Further research on vitamin K is necessary as growing evidence of vitamin K’s importance in human health beyond blood coagulation and bone health is emerging. We present a cost-effective LC-ESI-MS/MS method for quantification of phylloquinone (PK), and menaquinones (MK) 4–10 in food using deuterium labelled (d7) compounds (d7-PK, d7-MK-4, d7-MK-7 and d7-MK-9) as internal standards. The validation of the method included assessment of matrix effect, limit of quantification (LOQ), precision, and trueness. The LC-ESI-MS/MS method runtime is 9 min. The method was compared to a validated LC-FLD method (CEN 14148), for quantification of vitamin K in broccoli, cheese, natto, liver, and microalgae. LOQs of the LC-ESI-MS/MS method were ≤4 µg/100 g food. The intra- and inter-assay precision was <15% for PK, MK-4, MK-7 and MK-9; <20% for MK-5, MK-8, and MK-10, and ≤25% for MK-6. No significant differences between the quantified content by the LC-ESI-MS/MS and LC-FLD methods were observed. | en_US |
dc.language.iso | eng | en_US |
dc.title | Vitamin K (phylloquinone and menaquinones) in foods – Cost-effective quantification by LC-ESI-MS/MS | en_US |
dc.title.alternative | Vitamin K (phylloquinone and menaquinones) in foods – Cost-effective quantification by LC-ESI-MS/MS | en_US |
dc.type | Peer reviewed | en_US |
dc.type | Journal article | en_US |
dc.description.version | publishedVersion | en_US |
dc.source.pagenumber | 9 | en_US |
dc.source.volume | 385 | en_US |
dc.source.journal | Food Chemistry | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2022.132672 | |
dc.identifier.cristin | 2027401 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
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