| Summary: | This dataset demonstrates the content of vitamin D3 and 25-hydroxyvitamin D3 (25OHD3) in boiled, grilled, and raw pork for both lean and whole cuts including ribs, tenderloin, shoulder, neck, belly, and center chops. Total fat content in raw pork cuts was determined by the gravimetric method. Quantification analysis using reverse phase high performance liquid chromatography with UV-DAD connected. Purification of fatty acids from proteins was performed using a c18 cartridge, resolving vitamin D3 from its metabolites by subjecting purified samples to polar silica cartridge, purification from sugars by a series of two amino columns, and quantification of vitamin D3 and 25-hydroxyvitamin D3 by injecting purified extracts on C18 SPE column. Grilling samples was conducted in an electric combi oven.
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