Analytical determination of phylloquinone (vitamin K1) in olive oils. Comparison with other vegetable oils

Abstract

Olive oil is mainly consumed in Mediterranean basin and is an important source of lipids, antioxidants and vitamins. Vitamin E (tocopherols) and phylloquinone (vitamin K₁), are present in oils. If vitamin E was the subject of numerous studies, it was not the case of phylloquinone. The aim of this work was to uncover the latest advancements on phylloquinone contents in olive and vegetable oils. A bibliometric study, from Google Scholar and Web of Science databases, on the determination of phylloquinone content in vegetable oils made it possible to count a large number of scientific papers related to food matrices but few articles on olive and vegetable oils. The analysis of relevant works allowed to compare the phylloquinone content of olive oils to the other vegetable oils. The different steps of oil sample preparation before their analysis were reviewed. A compilation of analytical conditions and methods was realised and it was be found that liquid chromatography with post reduction column and fluorescence detection was the technique most appropriate. On the base on their phylloquinone content, two oil groups were highlighted; olive oil belonged to the oil groups (canola, soybean, pumkin, avocado and cottonseed) having higher values (60-348 µg/100g) of phylloquinone.

Practical applications: Phylloquinone (or vitamin K₁) content in vegetable oils and particularly in olive oils was little documented. Phylloquinone exists under E and Z forms in oils. The recommended daily intake (for women and men) varies between 55 to 120 μg/day for patients without anticoagulant medication. The knowledge of the two isomers content in vegetable oils is important in nutrition and heath fields because only E isomer is bioactive.

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