Vitamin in foods

G. Bmbacher, W. Mtller-Mulot, and D. A. T. Southgate, Methods for the Determination of Vitamins in Food Recommended by Cost 91, Elsevier Apphed Science, New York, 1985, Chapt. 7. 

Another acid amide bond (-CO-NH-) creates the compound for the next constituent, pantoinate. This compound contains a chiral center and can therefore appear in two enantiomeric forms (see p.8). In natural coenzyme A, only one of the two forms is found, the (R)-pantoinate. Human metabolism is not capable of producing pantoinate itself, and it therefore has to take up a compound of (1-alanine and pantoinate— pantothenate ( pantothenic acid )—in the form of a vitamin in food (see p.366). 

Analysis of vitamin content of food materials appears to be a developing field. B vitamins in rice were analyzed using a mobile phase which contained pentanesulfonic acid and heptanesulfonic acid (558). Although the peaks were not sharp, the separation of the vitamins was satisfactory. Vitamin D in fortified milk has b n analyzed after removal Of cholesterol and carotenes in a preliminary cleanup (559, 540). Vitamin A has been analyzed in margarine, infant formula, and fortified milk (541, 542). Reports of the analysis of other vitamins in food are few to te but this mode of analysis can be expected to rapidly expand in the future in light of the variety of vitamin determinations in formulations which have been done (see Section VIII,F,l). 

Instead, foodstuffs are a greater challenge due to the complexity of their matrices and the low natural concentration of vitamins in food. The different stability and the numerous vitamers present in foodstuffs required dedicated extraction procedures. The simultaneous extraction of vitamin B B2 has been performed in a unique step several times. However their detection, if MS is not applied, usually needs to be performed under different conditions, which means carrying out two different chromatographic analyses. 

Ball. G.F.M. Bioavailability and Analysis of Vitamins In Foods, Chapman Hall. New York. NY. 1997. 

Table 14 HPLC Methods Used for the Simultaneous Determination of Two or More Fat-Soluble Vitamins in Foods... 

GFM Ball. Bioavailability and Analysis of Vitamins in Foods. London Chapman and Hall, 1998, pp 115-161. 

This chapter does not constitute a comprehensive review of all recently published HPLC methods for the analysis of water-soluble vitamins. It is a summary of selected methods and is intended to serve as a tool for the analyst in search of a method for quantitating one or more of the water-soluble vitamins in foods. The selected methods must ... 

HPLC is the method of choice for multivitamin determinations. Tables 25-27 summarize simultaneous HPLC determinations of multiple B vitamins in foods, published from 1992 to 1997. 

A number of reference materials for vitamins in foods are under development. Extensive analysis and stability testing have been conducted to assess the potential of vitamin-enriched milk powder, wholemeal flour, and margarine as well as lyophilized brussels sprouts, mixed vegetables, and pork liver for use as reference materials (193-196). The certification study for vitamin C in the brussels sprouts reference material has been completed. However, methodology problems continue to have a significant negative effect on the development of reference materials. 

PCH Hollman, JH Slangen, PJ Wagstaffe, U Faure, DAT Southgate, PM Finglas. Intercomparison of methods for the determination of vitamins in foods. Part 2. Water-soluble vitamins. Analyst 118 481-488, 1993. 

PM Finglas, H van den Berg, I de Froidmont-Gortz. Improvements in the determination of vitamins in foods method intercomparison studies and preparation of certified reference materials (CRMs). Food Chem 57 91-94, 1996. 

PM Finglas, U Faure, PJ Wagstaffe. Improvements in the determination of vitamins in food through intercomparisons and preparation of RMs for vitamin analysis within the BCR programme. Fresenius J Anal Chem 345 180-184, 1993. 

PA Marshall, JM Vandepeer, I Pant, VC Trenerry, P Scheelings, DR Buick. The development and evaluation of secondary food reference materials for the determination of cholesterol, fatty acids and selected water-soluble vitamins in foods. Food Chem 58 269-276, 1997. 

It is not uncommon to have to include a hydrolysis step before vitamins are analysed. This can either be to hydrolyse ester groups to liberate the free alcohol, in the case of fat-soluble vitamins, or to remove phosphate groups with some of the B vitamins. There are a large number of references for the analysis of vitamins in foods but few of these were designed specifically for juices or soft drinks. Over the last 5 years, there has been a lot of CEN activity in this area and there are now 10 standard methods published in the British Standards collection for foodstuffs it is likely that there will soon be more methods published for this type of analysis in foods. The present methods cover vitamins A, Bb B2, B6, C, D, E and Kb... 

Lumley, I.D. (1993) Vitamin analysis in foods in The Technology of Vitamins in Food (ed. P. Berry Ottaway), by Blackie Academic Professional, Glasgow, Scotland. 

Sergeeva, N.T., Zhdanov, Yu.I., Lempert, O.T. and Pisareva, N.A. (1987). Effect of essential fatty acids and vitamins in food on substance metabolism in rainbow trout (In Russian). Rybnoye Khozyaistvo 1987 (8), 41-44. 

Naturally, organisms are supplied with vitamins in food, and vitamin deficiency can cause specific diseases. 

The studies considering the intake of the antioxidant vitamins in foods can only be related to the combination of many components, which are also represented by PPs. 

Some of these studies that analyzed antioxidant vitamins in food are reported in Table 12 with the relevant outcome. 

Because it is difficult to determine this vitamin in foods, there is a scarcity of information on its occurrence. Recent data establish the level in milk as 0.54 mg per liter. Other sources are meats, liver, vegetables, whole grain cereals, and egg yolk. 

Bender, A.E. 1971. The fate of vitamins in food processing operations. In Vitamins, ed. M. Stein. London Churchill Livingstone. 

Apart from mUk and eggs, which contain relatively large amounts of free riboflavin bound to specific binding proteins, most of the vitamin in foods is as flavin coenzymes bound to enzymes, with about 60% to 90% as FAD. 

Brubacher G, Muller-Mulot W, and Southgate DAT (1985) Methodsfor the Determination of Vitamins in Food Recommended by COST 91. London Elsevier Applied Science Publishers. 

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