Open AccessPhysicochemical properties and bioavailability of naturally formulated fat‐soluble vitamins extracted from agricultural products for complementary use for natural vitamin supplements
Author(s) -
Lee Hyun Jeong,
Shin Changho,
Chun Yoon Seok,
Kim Jongkyu,
Jung Hansang,
Choung Jaijun,
Shim Soon Mi
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1804
Subject(s) - bioavailability , chemistry , fat soluble vitamin , food science , vitamin , vitamin e , vitamin c , antioxidant , organic chemistry , biochemistry , biology , bioinformatics
The purpose of the current study was to evaluate the physicochemical properties, digestive stability, storage stability, and intestinal absorption of formulated natural vitamins (FNV) by mixing fat‐soluble vitamins extracted from agricultural products with their synthetic vitamin (SYNV) counterparts using a 6 to 4 ratio (w:w, dry weight). The FNV A, D, E, and K were evenly dispersed without crystal growth in the dispersion specifications for the functional tablet foods. The FNV A, D, E, and K had 89, 73, 65, and 36% of the digestive recovery, respectively, which was comparable to that of the SYNV. FNV D, E, and K were retained over 77%, but rapidly decreased to 15% after 6 months during accelerated storage at 25 30 and 35℃. The comparable radical scavenging capacity was found between the FNV and the SYNV. Results from the current study suggest that fat‐soluble vitamins extracted from agricultural products could be reasonable complementary use for natural vitamin supplements.