Analysis of boron content in frequently consumed foods in Korea.
This study analyzed boron content in commonly consumed foods by Koreans. Boron content was analyzed on 299 different foods using inductively coupled plasma atomic emission spectroscopy. The content of boron in cereals, potatoes, starches, sugars, and confectionaries was 1.11 to 828.56 microg per 100 g. As for beans, nuts, and seeds, the content of boron in acorn starch jelly was 66.15 microg per 100 g and in soybeans 1,642.50 microg per 100 g. In fruits, records show 5.29 to 390.13 microg per 100 g. The content of boron in vegetables was 17.45 to 420.55 microg per 100 g and in mushrooms 2.97 to 526.38 microg per 100 g. As for meats, eggs, milks, and oils, it posted 1.48 to 110.01 microg per 100 g. Fishes, shellfishes, and seaweeds contained 1.20 to 6,300.83 microg per 100 g of boron. Beverages, liquors, seasonings, and processed foods posted 1.06 microg per 100 g in corn cream soup and 2,026.49 microg per 100 g in cocoa. It is suggested that the data for the analysis of boron content in foods need to be more diversified and a reliable food database needs to be compiled based on the findings of the study to accurately determine boron consumption.
Choi
Mi-Kyeong
MK
Department of Human Nutrition and Food Science, Chungwoon University, Chungnam 350-701, South Korea. mkchoi@chungwoon.ac.kr
Jun
Ye-Sook
YS
D001628:Beverages / Q000032:analysis; D001895:Boron / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D007723:Korea; D009754:Nuts / Q000737:chemistry; D013054:Spectrophotometry, Atomic; D014675:Vegetables / Q000737:chemistry
D001895:Boron