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Cocoa and chocolate are sources of vitamin D2
Food Chemistry ( IF 8.5 ) Pub Date : 2018-06-20 , DOI: 10.1016/j.foodchem.2018.06.098
Julia Kühn 1 , Annett Schröter 2 , Bernd M Hartmann 2 , Gabriele I Stangl 1
Affiliation  

Cocoa beans are susceptible to fungal contamination and often contain substantial amounts of ergosterol, the precursor to vitamin D2. We hypothesized that sun-drying the fermented cocoa beans might lead to the conversion of ergosterol to vitamin D2. We quantified vitamin D in cocoa and cocoa-based foods by liquid chromatography-tandem mass spectrometry. Here, we show that cocoa beans from different growing regions contain vitamin D2. Particularly high vitamin D2 content was found in cocoa powder and butter. Among the chocolates, dark chocolate had the highest vitamin D2 content (ranging from 1.90 to 5.48 µg/100 g), white chocolate had the lowest vitamin D2 content (ranging from 0.19 to 1.91 µg/100 g), and chocolate nut spreads had a comparatively low vitamin D2 content, with an average of 0.15 µg/100 g. Thus, cocoa and chocolate are clearly a dietary source of vitamin D, therefore, it is necessary to update food composition databases.



中文翻译:

可可和巧克力是维生素 D2 的来源

可可豆易受真菌污染,通常含有大量麦角固醇,即维生素 D 2的前体。我们假设将发酵的可可豆晒干可能会导致麦角甾醇转化为维生素 D 2。我们通过液相色谱-串联质谱法对可可和可可基食品中的维生素 D 进行了定量。在这里,我们表明来自不同种植区的可可豆含有维生素 D 2。在可可粉和黄油中发现了特别高的维生素 D 2含量。在巧克力中,黑巧克力的维生素D 2含量最高(1.90至5.48微克/100克),白巧克力的维生素D 2含量最低含量(范围为 0.19 至 1.91 µg/100 g),而巧克力坚果酱的维生素 D 2含量相对较低,平均为 0.15 µg/100 g。因此,可可和巧克力显然是维生素 D 的饮食来源,因此有必要更新食物成分数据库。

更新日期:2018-06-20
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