Vitamin D content of australian native food plants and australian-grown edible seaweed
|dc.identifier.citation||Hughes, 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.title||Vitamin D content of australian native food plants and australian-grown edible seaweed|
|curtin.department||School of Public Health|