Comparative Vitamin K Activity of Frozen, Irradiated and Heat-Processed Foods

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Abstract
The vitamin K content of 6 foods which had been frozen, canned by conventional heat treatment, and irradiated with 2.79 and 5.58 megarads of gamma rays was obtained using the chick assay procedure. Foods assayed for vitamin K were asparagus, broccoli, cabbage, cauliflower, green beans and spinach. The values for vitamin K activity were higher in some instances and lower in a few cases in the treated foods than in the frozen foods. Similar variations in values were obtained after the foods had been stored 15 months. These differences were attributed chiefly to variations in values obtained for different levels of a food and it was concluded that there was no appreciable difference in vitamin K activity caused by the method of preservation or by storage.