Milk and dairy products are important for health because they contain many vitamins and minerals in addition to essential nutrients such as proteins, fats, and carbohydrates. However, information on the pantothenic acid and pyridoxine contents of milk and dairy products distributed in Korea is limited. Therefore, we used high-performance liquid chromatography to determine the pantothenic acid and pyridoxine contents of these products. The pantothenic acid content range was 0.000∼0.296 mg/100 g, and that of pyridoxine was 0.000∼0.198 mg/100 g in milk. Also, the pantothenic acid and pyridoxine contents in dairy products ranged between 0.076∼5.252 mg/kg and 0.000∼0.826 mg/kg, respectively. This study provides information on the pantothenic acid and pyridoxine contents of milk and dairy products. We believe that the results of this study will contribute to improving public health.
Soybean is an important part of the Korean diet, and has been used as an ingredients in various dishes. However, there is limited information available on water-soluble vitamin B in fermented soybean foods, such as soybean paste, soy sauce, and red pepper paste. Therefore, this study performed quantitative analyses using high performance liquid chromatography (HPLC) to evaluate the thiamine, riboflavin, and niacin contents in Korean traditional soybean fermented foods. Also, it verified the HPLC analysis method through the review of linearity, sensitivity, selectivity, accuracy, and precision parameters. Afterward, distribution characteristics were evaluated by conducting principal component analysis (PCA) and box-and-whisker plots. As a result, the thiamine content in soybean paste, soy sauce, and red pepper paste was 1.837∼7.438, 0.124∼3.836, and 2.797∼5.785 mg/kg, respectively. The riboflavin content of soybean paste was 1.439∼2.118 mg/kg, soy sauce was 0.864∼1.400 mg/kg, and red pepper paste was 2.300∼3.314 mg/kg. The niacin content was in the range of 3.929∼11.479 mg/kg for soybean paste, 5.350∼12.360 mg/kg for soy sauce, and 16.088∼31.259 mg/kg for red pepper paste. When PCA was performed, it was confirmed that the content could be divided into groups according to the type of traditional soybean fermented foods. The box-and-whisker plot result proved that in the case of soybean paste, the variation in the content of thiamine among the districts was large compared to those of soy sauce and red pepper paste. The results of this study will be used to provide a database for preparing the 10th edition of the Korean Food Composition Table .
Research on the nutritional components of agri-food used as raw materials for health functional foods is gaining importance with the growing interest in such foods. However, there is limited information available on one such nutritional component, namely water-soluble vitamin B. Therefore, this study used the high-performance liquid chromatography (HPLC) analytical method to evaluate the thiamine, riboflavin, and niacin contents in agri-food, which is mainly used as a raw material for health functional food. Among the samples used in this study, red ginseng had the highest thiamine content at 0.515±0.010 mg/100 g, followed by Cordyceps (husked rice) with 0.302±0.014 mg/100 g. Cordyceps (silkworm pupa; 0.288±0.011 mg/100 g) contained the most riboflavin, followed by lion's mane mushroom at 0.256±0.006 mg/100 g. Niacin was detected in all samples, with ginger (1.521±0.007 mg/100 g) having the highest content. The results of this study will be used as a database for the compilation of the 10th edition of the Korean Food Composition table and will hence contribute to improving public health.
Limited information is available on the contents of pantothenic acid and pyridoxine for each cut of pork. This study applied HPLC to determine the contents of pantothenic acid and pyridoxine in 22 cuts of pork distributed in Korea. Pantothenic acid was obtained in the range 0.520∼1.436 mg/100 g, and the mean content was determined to be 0.981±0.307 mg/100 g. The pyridoxine content ranged between 0.018∼0.042 mg/100 g, with mean content at 0.034±0.006 mg/100 g. Statistically, the highest contents of pantothenic acid (1.125±0.254 mg/100 g) and pyridoxine (0.039±0.005 mg/100 g) were obtained in 'Doganisal'. We believe our results will provide a suitable database to help improve people's health.
Recently, the global cognition of Southeast Asian foods has improved due to increased overseas travelers, but information on the water-soluble vitamin B contents in Vietnamese foods is lacking. Therefore, we applied HPLC to determine the thiamine, riboflavin, and niacin contents of Vietnamese rice noodle soup (pho), Vietnamese stir-fried chow mein (Mi xao), Vietnamese fried rice (Com rang), and Vietnamese spring roll (Goi cuon). We further verified the HPLC analysis by reviewing selectivity, linearity, sensitivity, precision parameters, and accuracy. In addition, the characteristics of thiamine, riboflavin, and niacin contents in Vietnamese foods were reviewed and visualized through principal component analysis (PCA), Box-whisker plot, and heatmap using Pearson correlation analysis. We concluded that the content range in Vietnamese food was 0.000∼4.008 mg/kg thiamine, 0.000∼1.317 mg/kg riboflavin, and 0.000∼22.942 mg/kg niacin. We believe that the results of this study will contribute to improving public health.
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