Show simple item record

dc.contributor.authorHughes, L.
dc.contributor.authorBlack, Lucinda
dc.contributor.authorSherriff, Jill
dc.contributor.authorDunlop, E.
dc.contributor.authorStrobel, N.
dc.contributor.authorLucas, R.
dc.contributor.authorBornman, Janet
dc.identifier.citationHughes, L. and Black, L. and Sherriff, J. and Dunlop, E. and Strobel, N. and Lucas, R. and Bornman, J. 2018. Vitamin D content of australian native food plants and australian-grown edible seaweed. Nutrients. 10 (7): Article ID 876.

Vitamin D has previously been quantified in some plants and algae, particularly in leaves of the Solanaceae family. We measured the vitamin D content of Australian native food plants and Australian-grown edible seaweed. Using liquid chromatography with triple quadrupole mass spectrometry, 13 samples (including leaf, fruit, and seed) were analyzed in duplicate for vitamin D2, vitamin D3, 25-hydroxyvitamin D2, and 25-hydroxyvitamin D3. Five samples contained vitamin D2: raw wattleseed (Acacia victoriae) (0.03 µg/100 g dry weight (DW)); fresh and dried lemon myrtle (Backhousia citriodora) leaves (0.03 and 0.24 µg/100 g DW, respectively); and dried leaves and berries of Tasmanian mountain pepper (Tasmannia lanceolata) (0.67 and 0.05 µg/100 g DW, respectively). Fresh kombu (Lessonia corrugata) contained vitamin D3(0.01 µg/100 g DW). Detected amounts were low; however, it is possible that exposure to ultraviolet radiation may increase the vitamin D content of plants and algae if vitamin D precursors are present.

dc.publisherMDPI Publishing
dc.titleVitamin D content of australian native food plants and australian-grown edible seaweed
dc.typeJournal Article
curtin.departmentSchool of Public Health
curtin.accessStatusOpen access

Files in this item


This item appears in the following Collection(s)

Show simple item record
Except where otherwise noted, this item's license is described as