Vitamin D-3 and 25-hydroxyvitamin D-3 in raw and cooked pork cuts

Ina Clausen, Jette Jakobsen, Torben Leth, Lars Ovesen

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Abstract

The contents of vitamin D-3 and its metabolically active metabolite 25-hydroxyvitamin D-3 (25OHD(3)) were examined by HPLC in different parts of four common raw pork cuts (loin boneless, leg inside, thin belly, neck) and in cooked meat (loin boneless). In whole raw pork cuts, varying in fat content from 2.2 to 26.5 g/100 g, concentrations of vitamin D-3 from 0.05 to 0.21 mug/100 g were measured. Pork cuts also contained significant amounts of 25OHD(3), from 0.07 to 0.14 mug/100 g. Further, the study demonstrated that most of the vitamin D-3 and 25OHD(3) is located in the fatty tissues, and that rind, despite its limited fat content, has a high concentration of vitamin D-3 and 25OHD(3). Cooking increased vitamin D-3 and 25OHD(3) calculated per 100 g of tissue in all parts and in the whole cut (in whole cuts in raw and cooked meat, respectively: vitamin D-3: 0.15 (0.08-0.24) mug/100 g and 0.18 (0.11-0.28) mug/100 g; P = 0.33; 25OHD(3): 0.09 (0.06-0.18) mug/100 g and 0.13 (0.10-0.18) mug/100 g; P = 0.02); however, correcting for differences in dry matter content, ameliorated all significant differences. 25OHD(3) has a higher (from 1.5 to 5 times) biological activity than vitamin D-3. Meat 25OHD(3) contributes significantly to vitamin D activity. Food databases should include concentrations of both vitamin D and 25OHD(3). (C) 2003 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalJournal Of Food Composition and Analysis
Volume16
Issue number5
Pages (from-to)575-585
ISSN0889-1575
DOIs
Publication statusPublished - 2003

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