Comparison of vitamin K (phylloquinone, menaquinone-4, and menaquinone-7) contents in raw and dried thua nao, A fermented soybean from northern thailand, using supercritical fluid chromatography-mass spectrometry

Name: Sudamon Kumnerddith

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : Mae Fah Luang University

Email : library@mfu.ac.th

keyword: Thua Nao

MeSH: Vitamin K -- 168996

Classification :.DDC: e-thesis

; Phylloquinone

MeSH: Vitamin K2 -- 311657

MeSH: Soybean

LCSH: Vitamin K -- 168996

LCSH: Vitamin K2 -- 311657

LCSH: Soybean

Abstract: This study focuses on the comparison the levels of vitamin K compounds, specifically Phylloquinone (PK), Menaquinone-4 (MK-4), and Menaquinone-7 (MK-7), in both raw and dried Thua Nao, a traditional fermented soybean product from Northern Thailand. Similar to Japanese natto, Thua Nao is hypothesized to be a significant dietary source of vitamin k, particularly MK-7, though this has not been extensively studied. Using Supercritical Fluid Chromatography-Mass Spectrometry (SFC-MS), the research aimed to quantify PK, MK-4, and MK-7 concentrations in Thua Nao samples and compare the levels between raw and dried forms. Six samples from three commercial brands were selected from Chiang Rai province and prepared in triplicate for analysis. Descriptive and inferential statistical methods, including one-sample t-tests and paired t-tests, were employed to analyze the data. The findings reveal that the concentration of PK in Thua Nao products is quantifiable, though lower than the expected threshold of 15.38 µg/100g. MK-4 was not detected in any samples, while MK-7 concentrations were below 901.72 µg/100g. A comparison between raw and dried Thua Nao indicated no significant difference in PK levels, but MK-7 concentrations were generally higher in raw samples. The study contributes to the existing knowledge of vitamin k content in Thua Nao and provides valuable insights into its potential health benefits and nutritional value. These findings may also influence the future industrial production of Thua Nao as a dietary source of vitamin K.

Mae Fah Luang University. Learning Resources and Educational Media Centre

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Karnt Wongsuphasawat

Role: Advisor

Created: 2024

Modified: 2024-12-20

Issued: 2024-12-20

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: e-thesis

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Anti-Aging and Regenerative Science

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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