Vitamin D₃ and 25-Hydroxyvitamin D₃ Content of Retail White Fish and Eggs in Australia

Dietary vitamin D may compensate for inadequate sun exposure; however, there have been few investigations into the vitamin D content of Australian foods. We measured vitamin D₃ and 25-hydroxyvitamin D₃ (25(OH)D₃) in four species of white fish (barramundi, basa, hoki and king dory), and chicken eggs...

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Bibliographic Details
Published in:Nutrients 2017-06, Vol.9 (7), p.647
Main Authors: Dunlop, Eleanor, Cunningham, Judy, Sherriff, Jill L, Lucas, Robyn M, Greenfield, Heather, Arcot, Jayashree, Strobel, Norbert, Black, Lucinda J
Format: Article
Language:English
Subjects:
25-Hydroxyvitamin D
25-hydroxyvitamin D3
Animal Husbandry
Animals
Australia
Barramundi
Biological activity
Cages
Calcifediol - analysis
Chickens
Cholecalciferol - analysis
Commerce
Eggs
Eggs - analysis
Fish
Fish Products - analysis
Fishes
food composition data
High performance liquid chromatography
Liquid chromatography
Photodiodes
Poultry
Vitamin D
Vitamin D3
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Summary:Dietary vitamin D may compensate for inadequate sun exposure; however, there have been few investigations into the vitamin D content of Australian foods. We measured vitamin D₃ and 25-hydroxyvitamin D₃ (25(OH)D₃) in four species of white fish (barramundi, basa, hoki and king dory), and chicken eggs (cage and free-range), purchased from five Australian cities. Samples included local, imported and wild-caught fish, and eggs of varying size from producers with a range of hen stocking densities. Raw and cooked samples were analysed using high performance liquid chromatography with photodiode array. Limits of reporting were 0.2 and 0.1 μg/100 g for vitamin D₃ and 25(OH)D₃, respectively. The vitamin D₃ content of cooked white fish ranged from
ISSN:2072-6643
2072-6643
DOI:10.3390/nu9070647