Investigation Into the Effects of Conventional Cooking on Levels of Thiamin (Determined By Hplc) and Pantothenic Acid (Determined by Elisa) in Chicken

Vitamins in wine: Which, what for, and how much?

“…Among immunoassays, enzyme‐linked immunosorbent assays (ELISA) appear to be the most widespread, presenting the advantage of high sample throughput (Zhang et al., 2018). Such methods have been developed for the analysis of certain wine‐related vitamins in several samples, such as biotin (Chang et al., 1994), folic acid (Hoegger et al., 2007; Iyer & Tomar, 2013), pantothenic acid (Bertelsen et al., 1988; Finglas et al., 1988; Gonthier, Boullanger, et al., 1998; Gonthier, Fayol, et al., 1998; Morris et al., 1988), and riboflavin (Ravi & Venkatesh, 2017; Zeng et al., 2018). What is more, commercial ELISA tests appear unable to detect certain thiamine forms that occur (Edwards et al., 2017).…”

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

“…Since then there has been continuous research on the retention of vitamins on different types of cooking. Some of these studies include work by Ang et al (1975), Benterud (1977), Hall and Lin (1981), Warthesen et al (1984), Bertelsen et al (1988), Nagra and Khan (1988), RummKreuter and Demmel (1990), El-Shimi (1992), Al-Khalifa and Dawood (1993), Uherova et al (1993), Hill (1994), Selman (1994), Ryley and Kajda (1994) and Rahmani and Muller (1996). Abbreviations: e/oven: earth-oven; HPLC: high performance liquid chromatograph; L/chops: lamb chops; m/wave: microwave; na: not analyzed; o/roast: oven roast Although conservation of nutrients is a major consumer concern related to food preparation, there has not been any research conducted to study the retention of nutrients in foods cooked in an earth-oven, which is a very popular traditional food preparation method in the Pacific Islands.…”

Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking

“…Scientific literature contains results showing that nutrient losses differ for different nutrients and cooking methods. Some of the studies dealing with nutrient losses include work by researchers such as Hall and Lin (1981), Klein et al (1981), Bertelsen et al (1988), Unklesbay (1988), Kimura and Itokawa (1990), Rumm-Kreuter and Demmel (1990), Somogyi (1990), Dignos et al (1992), El-Shimi (1992), Wanasundera and Ravindran (1992), Al-Khalifa and Dawood (1993), Uherova et al (1993) and Thed and Phillips (1995). Numerous researches have been carried out on vitamins and minerals; however, research on effects of cooking on proximate nutrients is uncommon.…”