Development and validation of control materials for the measurement of vitamin D3 in selected US foods (original) (raw)
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Analyzing vitamin D in foods and supplements: methodologic challenges
The American journal of clinical nutrition, 2008
This report briefly reviews existing methods for analyzing the vitamin D content of fortified and unfortified foods. The existing chemical methods are similar; all are time consuming, require experienced technicians, and have only been validated for a few materials (eg, dairy products or animal feed materials). This report also describes the lack of standard reference materials with certified values for vitamin D that laboratories need to guarantee the accuracy of existing analytic methods. Recently, the US Department of Agriculture, as part of a project to update the vitamin D values in the National Nutrient Database of Standard Reference, established an analytic methods committee to compare several existing vitamin D methods and to characterize 5 control materials (skim milk, processed cheese, cereal, orange juice, and salmon). Initial relative SDs for the 5 materials ranged from 35% to 50%. Elimination of systematic biases related to the methods and the standards yielded much mor...
Analyzing vitamin D in foods and supplements: methodologic
2000
This report briefly reviews existing methods for analyzing the vita- min D content of fortified and unfortified foods. The existing chem- icalmethodsaresimilar;allaretimeconsuming,requireexperienced technicians, and have only been validated for a few materials (eg, dairy products or animal feed materials). This report also describes the lack of standard reference materials with certified values for vitaminDthatlaboratoriesneedtoguaranteetheaccuracyofexisting analytic methods. Recently, the US Department
Comparison of Analysis of Vitamin D 3 in Foods Using Ultraviolet and Mass Spectrometric Detection
Journal of Agricultural and Food Chemistry, 2009
A method for analysis of vitamin D 3 in commonly fortified foods and in fish, which contains endogenous vitamin D 3 , was developed by combining the best aspects of two official methods. The ethyl ether/ petroleum ether extraction procedure from AOAC 992.26 was combined with the chromatographic separation and use of an internal standard (vitamin D 2 ) from AOAC 2002.05 to produce a method that was applicable to a variety of food samples. Results for skim milk, orange juice, breakfast cereal, salmon, a diluted USP reference standard (vitamin D 3 in peanut oil), and processed cheese are presented. Results indicated that UV detection was adequate in most cases, but the absence of interfering species must be determined in each food by mass spectrometry. Selected ion monitoring (SIM) atmospheric pressure chemical ionization (APCI) mass spectrometry (MS) was shown to produce statistically indistinguishable results compared to UV detection for the skim milk, orange juice, multigrain cereal, and salmon samples. The processed cheese exhibited interferences that precluded quantification of vitamin D 3 by UV detection, and therefore, only SIM APCI-MS data for that sample were valid.
Comparison of Analysis of Vitamin D3 in Foods Using Ultraviolet and Mass Spectrometric Detection
Journal of Agricultural and Food Chemistry, 2009
A method for analysis of vitamin D 3 in commonly fortified foods and in fish, which contains endogenous vitamin D 3 , was developed by combining the best aspects of two official methods. The ethyl ether/ petroleum ether extraction procedure from AOAC 992.26 was combined with the chromatographic separation and use of an internal standard (vitamin D 2) from AOAC 2002.05 to produce a method that was applicable to a variety of food samples. Results for skim milk, orange juice, breakfast cereal, salmon, a diluted USP reference standard (vitamin D 3 in peanut oil), and processed cheese are presented. Results indicated that UV detection was adequate in most cases, but the absence of interfering species must be determined in each food by mass spectrometry. Selected ion monitoring (SIM) atmospheric pressure chemical ionization (APCI) mass spectrometry (MS) was shown to produce statistically indistinguishable results compared to UV detection for the skim milk, orange juice, multigrain cereal, and salmon samples. The processed cheese exhibited interferences that precluded quantification of vitamin D 3 by UV detection, and therefore, only SIM APCI-MS data for that sample were valid.
Journal of agricultural and food chemistry, 2016
Assessment of total vitamin D intake from foods and dietary supplements (DSs) may be incomplete if 25-hydroxyvitamin D [25(OH)D] intake is not included. However, 25(OH)D data for such intake assessments are lacking, no food or DS reference materials (RMs) are available, and comparison of laboratory performance has been needed. The primary goal of this study was to evaluate whether vitamin D3 and 25(OH)D3 concentrations in food and DS materials could be measured with acceptable reproducibility. Five experienced laboratories from the United States and other countries participated, all using liquid chromatography tandem-mass spectrometry but no common analytical protocol; however, various methods were used for determining vitamin D3 in the DS. Five animal-based materials (including three commercially available RMs) and one DS were analyzed. Reproducibility results for the materials were acceptable. Thus, it is possible to obtain consistent results among experienced laboratories for vit...
Vitamin D3 fortification and quantification in processed dairy products
International Dairy Journal, 2007
The purpose of this research was to examine the fortification and retention of vitamin D 3 added to lab-scale Cheddar cheese-like matrix, yogurt and ice cream, using two means of incorporation: pre-dissolved crystalline vitamin D 3 and emulsified vitamin D 3 . An improved extraction method was developed, which yielded near total recovery from all samples, and in particular, from difficult-toextract cheese samples. With the cheese, the loss of vitamin D 3 into whey was 7-9% (w/w). Storage stability of the vitamin in the cheeses differed: over three months, the emulsified form was more stable than the crystalline form. Conversely, both forms of vitamin D 3 were stable in experimental yogurts and ice creams during the expected shelf life of these products. These processed dairy products appear to be suitable for vitamin D 3 fortification. r
Recent Advances in the Analysis of Vitamin D and Its Metabolites in Food Matrices
Separations, 2020
Vitamin D and its analogues are fat-soluble vitamins that carry out important functions in human and animal organisms. Many studies have pointed out the relationship between the deficiency of these substances and the development of both skeletal- and extra-skeletal diseases. Although vitamin D is fundamentally derived from the bio-transformation of its precursor, 7-dehydrocholesterol, through the action of UV-B radiation in the skin, dietary intake also plays an important role in the regulation of its status in an organism. For this reason, the application of reliable methodologies that enable monitoring the content of vitamin D and its analogues in food and supplements constitutes an aspect of special relevance to establish adequate habits, which avoid the deficiency of these substances in organisms and, consequently, the appearance of related diseases. The use of chromatographic techniques in combination with conventional and novel sample pre-treatments has become a suitable strat...
Food Chemistry, 1996
Accurate methods for the determination of vitamins in food are required for nutritional labelling, and for the production of food composition data for nutritional research on relationships between diet and health. The Standards, Measurement and Testing Programme of the European Commission is supporting a collaborative project involving 48 laboratories to improve their measurement in food. The research programme involves the use of method intercomparison studies to identify and control systematic errors, optimization of sample extraction and clean-up procedures, and the preparation of suitable food reference materials (RMs). Results are presented for the determination of vitamin D3 by HPLC and folates by microbiological assay in various foods demonstrating improved agreement between laboratories and possible reasons for improvements. In addition, examples of the food RMs produced and their potential use are described.