RP-HPLC determination of water-soluble vitamins in honey

Detection of B6 Vitamers in Grain Products: Experimental and Computational Studies

“…Statistical analyses such as linear regression and tests for intercept, slope, and intra-and inter-day were conducted with the use of Statistica for Windows (version 10, Statsoft, 1984-2011 software-package.…”

“…A variety of LC methods are reported for the determination of vitamin B 6 in pharmaceuticals (Jin et al 2012) and in food products (Ciulu et al 2011;Gliszczyńska-Świgło and Rybicka 2015;Langer and Lodge 2014;Santos et al 2012). Most separation and detection procedures are reversed-phase high-performance liquid chromatography (HPLC) techniques (Eitenmiller et al 2008) (Ciulu et al 2011;Jin et al 2012;Langer and Lodge 2014), and MS (Hälvin et al 2013;van der Ham et al 2012).…”

“…Most separation and detection procedures are reversed-phase high-performance liquid chromatography (HPLC) techniques (Eitenmiller et al 2008) (Ciulu et al 2011;Jin et al 2012;Langer and Lodge 2014), and MS (Hälvin et al 2013;van der Ham et al 2012). Methods using electrochemical detection (ED) have also been proposed but applications to samples other than pharmaceuticals supplements and animal foods are few (Lebiedzińska et al 2007;Marszałł et al 2005).…”

Honey, a Gift from Nature to Health and Beauty: A Review

“…The enzyme glucose oxidase is of particular interest as it produces hydrogen peroxide which is a chemical that can exert antibacterial activity (Dustmann, 1979). Furthermore, there are wide variety of vitamins present in honey such as vitamin B6, thiamin, cyanocobalamin, folic acid, vitamin C, riboflavin, pantothenic acid, ascorbic acid and many more (Ciulu et al 2011). Not only that, there are also several essential mineral contents namely calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc as well as several different amino acids (Mullen and Thomson 2015) such as proline, phenyalanine and aspartic acid (Busserolle et al 2002;Mullen and Thomson 2015).…”

“…The antibacterial property of honey comes from hydrogen peroxide which is produced from the enzyme glucose oxidase. Glucose oxidase induces the production of hydrogen peroxide in the honey (Ciulu et al 2011). Hydrogen peroxide will enhance the production of cytokines for the inflammatory response to kill the bacteria.…”