Evaluation of Vitamin D3 Content in Selected Dried, Canned and Smoked Fish

Abstract

The aim of the current study was to shed light on vitamin D3 content in some fishery products that may help the consumers to meet their requirement of vitamin D. The selected products included dried shrimp and fish (sardines and mackerel), canned tuna, sardines, salmon, anchovies and smoked salmon and herring. Vitamin D3, moisture, fat content, antioxidant activity and pH values were estimated for these products, and the percent daily value of vitamin D was calculated. The results revealed that dried sardine showed the highest vitamin D content (48.86 μg/100g), followed by canned anchovy (15.22 μg/100g), then Smoked herring (12.12 μg/100 g). The lowest content of vitamin D was found in white tuna meat canned in water (6.81 μg/100g) and pink salmon in water (3.58 μg/100g). The percent daily value of vitamin D in the selected fishery products extended between 325.73% for dried sardine and 33.87% for salmon canned in water per serving. In conclusion, the daily requirement of vitamin D could be covered by consuming 30.70g of dried sardine, 98.55g of canned anchovy or 123.76g of herrings. The present results may assist the consumers to get their daily value of vitamin D3 from some natural sources. However, studies are needed to renew the use of dried fish or shrimp in future dishes as a high source of vitamin D.