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Vitamin D content of australian native food plants and australian-grown edible seaweed
journal contribution
posted on 2023-04-18, 03:32 authored by LJ Hughes, LJ Black, JL Sherriff, E Dunlop, N Strobel, RM Lucas, JF BornmanVitamin 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.
History
Journal
NutrientsVolume
10Article number
876Pagination
876-876Location
SwitzerlandPublisher DOI
ISSN
2072-6643eISSN
2072-6643Language
enIssue
7Publisher
MDPI AGUsage metrics
Keywords
algaeliquid chromatographyliquid chromatography with triple quadrupole mass spectrometry (LC-QQQ)plantsserum 25-hydroxyvitamin D (25(OH)D)triple quadrupolevitamin D25-Hydroxyvitamin D 2AustraliaCalcifediolChromatography, LiquidFruitNutritive ValuePlant LeavesPlants, EdibleSeaweedSeedsTandem Mass SpectrometryVitamin DNutritionFood Sciences not elsewhere classifiedNutrition and Dietetics not elsewhere classified
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