Vitamin K1 (phylloquinone) content of edible oils: effects of heating and light exposure
1992
Ferland, G. | Sadowski, J.A.
The vitamin K1 content of 10 commercially available vegetable oils was determined by reversed-phase high-performance liquid chromatography (HPLC). Prior to HPLC, crude lipid extracts were purified by solid-phase extraction on silica. Rapeseed and soybean oils were found to contain the greatest amounts of vitamin K1 (140-200 micrograms/100 g) followed by olive oil (55 micrograms/100 g). Almond, sunflower, safflower, walnut, and sesame oils contained between 6 and 15 micrograms/100 g, while peanut and corn oils provided less than 3 micrograms/100 g. Vitamin K, was stable to processing mode, decreased slightly but significantly with heat, and was rapidly destroyed by both daylight and fluorescent light. Amber glass containers protected the oils from the destructive effects of light. Soybean and rapeseed oils are excellent sources of vitamin K1 and can provide greater than 100% of the required dietary allowance for vitamin K when present in the diet at greater than 15% of the caloric content.
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