Determination of vitamin B6 in foods by HPLC : a collaborative study
TL;DR: A collaborative study was conducted to evaluate the Chromatographic method for determination of vitamin B6 in food, recently proposed by Reitzer-Bergaentzleet et al. as mentioned in this paper.
About: This article is published in Food Chemistry.The article was published on 1995-01-01. It has received 34 citations till now. The article focuses on the topics: Vitamin.
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TL;DR: Comparison of the data with the known nutritional requirements for marine fish species and prawns suggests that the microalgae should provide excess or adequate levels of the vitamins for aquaculture food chains.
Abstract: The vitamin content in four Australian microalgae, a Nannochloropsis-like sp., Pavlova pinguis, Stichococcus sp. and Tetraselmis sp., were examined. These were grown under a 12:12 h light:dark regimen (100 μmol photon m−2s−1) and harvested during late-logarithmic phase. Typically, the content showed a two- to three fold range between the species. When expressed on a dry weight basis, the content of ascorbate ranged from 1.3 to 3.0 mg g−1, β-carotene from 0.37 to 1.05 mg g−1, α-tocopherol from 0.07 to 0.29 mg g−1, thiamine from 29 to 109 μg g−1, riboflavin from 25 to 50 μg g−1, total folates from 17 to 24 μg g−1, pyridoxine from 3.6 to 17 μg g−1, cobalamin from 1.70 to 1.95 μg g−1 and biotin from 1.1 to 1.9 μg g−1. Retinol was detected only in Tetraselmis sp. (2.2 μg g−1); any vitamins D2 or D3 were below the detection limit (≤0.45 μg g−1). Nannochloropsis sp. was also grown under a 24:0 h light:dark light cycle and harvested at stationary phase. The content of most vitamins in Nannochloropsis sp. cultures differed significantly, and the degree of variation was similar to that observed between the four species grown under 12:12 h light:dark regimen (100 μmol photon m−2s−1) and harvested during late-logarithmic phase. Thiamine content was also examined in six non-Australian strains commonly used in aquaculture, Chaetoceros muelleri, Thalassiosira pseudonana, Nannochloris atomus, Nannochloropsis oculata, Isochrysis sp. (T.ISO) and Pavlova lutheri. Values (average 61 μg g−1; range 40 to 82) were similar to those in the Australian strains (average 61 μg g−1; range 29 to 109) and increased during stationary phase (average 94 μg g−1; 38 to 131). Comparison of the data with the known nutritional requirements for marine fish species and prawns suggests that the microalgae should provide excess or adequate levels of the vitamins for aquaculture food chains. The data may be used to guide the content of vitamins included in micro-diets developed as replacements for live diets.
197 citations
Cites methods from "Determination of vitamin B6 in food..."
...Pyridoxyl was measured by fluorescence detection (excitation at 295 nm & emission at 390 nm) (Bergaentzle et al., 1995)....
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TL;DR: In this paper, a mixture of enzymes (α-amylase, papain and acid phosphatase) was used to extract vitamins B1, B2 and B6.
149 citations
TL;DR: The proposed separation and detection procedures were successfully applied for the simultaneous determination of vitamins B(1), B(6) and B(12) in fruit juices and vitamins B-6 and B-12 in seafood.
90 citations
TL;DR: The HPLC method for the quantification of Vitamins B1, B6 and B12 in pharmaceutical preparations and dietary supplements was successfully applied and characterized by wide concentration range, high sensitivity and good accuracy.
81 citations
01 Jan 2013
TL;DR: Users of food composition tables should ensure that the required foods and nutrients are included, that foods have been sampled and analyzed correctly, and that appropriate quality control procedures have been utilized.
Abstract: Food composition tables provide information on the levels of nutrients and other components in foods. These data are required for evaluating and planning nutrient intakes of individuals and of population groups. Sources of composition data include laboratory analyses, food labels, calculations for recipes, and imputations from similar foods. Users of these tables should ensure that the required foods and nutrients are included, that foods have been sampled and analyzed correctly, and that appropriate quality control procedures have been utilized. A conference on food composition issues is held annually in the USA, and an international conference is held biannually.
48 citations
Cites methods from "Determination of vitamin B6 in food..."
...Comparison of HPLC and microbiological assay has indicated that further work is required (van den Berg et al., 1996; Bergaentzlé et al., 1995)....
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References
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Book•
01 Jan 1984
TL;DR: This lengthy book is valuable as a ref erence source for students, and, for the patient reader, as an overview of the field, it is uneven in presentation, sometimes lacks objectivity and provides too much critical detail to be considered as the authoritative source for nutrition scientists.
Abstract: Broad in scope, this book is intended as an authori tative source of information for professional scientists, including basic and clinical nutritionists, dietitians and biochemists. Fifteen chapters are provided by 19 con tributors. Included for each vitamin are its historical aspects, chemistry, assay procedures, nutritional sources and requirements, metabolism, biochemical functions and clinical effects including deficiencies, toxicities and pharmacological usage. With so many different con tributors, the writing styles vary, and the quality and value of the information is uneven. In his introduction, the editor states an intention "to provide a relatively brief but authoritative source of information." How ever, the book is neither brief nor consistently author itative. The book's broad scope militates against its pleasing each category of reader in the intended audi ence. As a clinician, the reviewer found much of the material to be unfocused and incomplete. The most informative and best written chapters are concerned with vitamins A and D, and folie acid. The chapter on vitamin A is particularly thorough regarding the metabolism of the vitamin and effects of disease on its physiology and requirements. On the other hand, new material on the relationships among alcoholism, liver disease and vitamin A metabolism and between vitamin A and zinc metabolism receive passing notice. The chapter on vitamin D is particularly comprehen sive and well balanced, treating advances in this field as an exciting evolving story. The chapter on folie acid is noteworthy for its thorough biochemistry and inte gration of basic metabolism with clinical alterations and deficiency. Controversies over pharmacologie uses of vitamins are presented unevenly and often without objectivity. For instance, the clinical evidence supporting or dis proving the effectiveness of vitamin A in cancer ther apy receives only passing mention, and its biochemical rationale is not discussed. The chapter on vitamin E provides much data on its antioxidant properties in animal models with little critical review of clinical data. The general topic of food faddism and vitamin promotion and abuse is only indirectly addressed in a few chapters. Lack of objectivity is most striking in the chapter on vitamin C, written by a senior scientist with a major manufacturer of this vitamin. The author points out tissue ascorbate levels reach saturation with vita min C intakes of 200 mg per day, above which urine excretion of the vitamin increases sharply. Given this limit on tissue saturability, it is difficult to ascribe a role for excessive doses of vitamin C in prevention or treatment of the common cold or cancer. While taking note of these controversial areas, the author clearly agrees with the megadosers without describing oppos ing experimental evidence. For example, instead of a description of evidence that not only failed to confirm but refuted the assertion that large doses of vitamin C "improve the quality and length of life of cancer pa tients and cause remissions," the reader is provided the ambiguous statement that "confirmation of these find ings . . . has not been completely successful." In summary, this lengthy book is valuable as a ref erence source for students, and, for the patient reader, as an overview of the field. It is uneven in presentation, sometimes lacks objectivity and provides too much de tail to serve as an introductory text, but not enough critical detail to be considered as the authoritative source for nutrition scientists.
237 citations
01 Jan 1985
TL;DR: In this article, the authors present a list of recommended methods and tentative methods for HPLC in foodstuffs: 1. Introduction, II: Recommended Methods, III: Tentative Methods, and IV: Annex.
Abstract: I: Introduction.- 1. Introduction.- II: Recommended Methods.- 2. Vitamin A (Retinol and Retinyl Esters) in Food: HPLC Method.- 3. Carotene in Foodstuffs.- 4. Vitamin B1 (Thiamine) in Foodstuffs: Thiochrome Method.- 5. Vitamin C (Ascorbic and Dehydroascorbic Acids) in Foodstuffs: HPLC Method.- 6. Vitamin C (Ascorbic and Dehydroascorbic Acids) in Foodstuffs: Modified Deutsch and Weeks Fluorimetric Method.- 7. Vitamin C (Ascorbic and Dehydroascorbic Acids) in Food: Sephadex Method.- 8. Vitamin E (Only ?-Tocopherol) in Foodstuffs: HPLC Method.- 9. Free Tocopherols and Tocotrienols (Vitamin E) in Edible Oils and Fats: HPLC Method.- III: Tentative Methods.- 10. Vitamin B2 (Riboflavin) in Foodstuffs: HPLC Method.- 11. Vitamin B6 in Foodstuffs: HPLC Method.- 12. Vitamin D in Margarine: HPLC Method.- IV: Annex.- 13. Niacin.- 14. Folacin in Foodstuffs.
134 citations
TL;DR: The concentration of B6 vitamers in milk was reflective of the maternal vitamin B6 status and the developed high-performance liquid chromatographic and the accepted microbiological techniques.
42 citations