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Foods  2013 

Bulgarian Marine and Freshwater Fishes as a Source of Fat-Soluble Vitamins for a Healthy Human Diet

DOI: 10.3390/foods2030332

Keywords: Oncorhynchus mykiss, Cyprinus carpio, Mugil cephalus, Sarda sarda, fat soluble vitamins, HPLC/UV/FL

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The aim of the present study evaluates the fat-soluble vitamins all- trans retinol (vitamin A), cholecalciferol (vitamin D 3) and α-tocopherol (vitamin E) content in the fresh edible tissue of Bulgarian fish species: marine—grey mullet ( Mugil cephalus) and bonito ( Sarda sarda), and freshwater—rainbow trout ( Oncorhynchus mykiss) and common carp ( Cyprinus carpio). The sample preparation procedure includes alkaline saponification, followed by liquid-liquid extraction with n-hexane. All- trans retinol, cholecalciferol and α-tocopherol were analyzed simultaneously using RP-HPLC\UV\FL system with analytical column C18 ODS2 Hypersil?. The fat soluble vitamins content (μg per 100 g wet weight) in the fresh edible fish tissue of analyzed fishes are in the ranges: vitamin A from 2.7 ± 0.4 to 37.5 ± 3.4 μg/100 g ww; vitamin D 3 from 1.1 ± 0.1 to 11.4 ± 0.6 μg/100 g ww; vitamin E from 121.4 ± 9.6 to 1274.2 ± 44.1 μg/100 g ww. Three fat-soluble vitamins occur in higher amounts in rainbow trout and grey mullet species. According to recommended daily intake (RDI), they are a good source of cholecalciferol.


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