The vitamin B1 content of foods

Baker, Andrea; Wright, Margaret D.

doi:10.1042/bj0291802

Cited by 37 publications

(12 citation statements)

References 2 publications

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Section: Vitamin Acontrasting

confidence: 70%

“…I n accordance with the prevailing tendency to express vitamin potency of foodstuffs as a range, the vitamin B, value of ripe banana pulp may be considered as four to five I. U. per ounce. This value is somewhat lower than that found by Baker and Wright (1935). In a study of English foods, using as their method the measurement of progressive bradycardia in rats, they (1921) ........................ Jansen and Donath (1925) ............. Eddy and Kellogg (1927) ............... Grunninger (1928) .......................... Eddy (1929) .................................... Naeslund (1931) ............................. Dalldorf (1931) ............................... Birch, et al (1933) ......................... Davies and Ziegler (1936) .............. Eddy (1936)…”

Section: Vitamin Bcontrasting

confidence: 63%

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Vitamin Studies on Bananas

Harris¹,

Poland²

1937

Journal of Food Science

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Since the inception of the vitamin theory, bananas have usually been considered a good source of such essential food factors. Textbooks list the potency of bananas as + to ++ for vitamin A, + to ++ for vitamin B (Bl), ++ for vitamin C, and ++ for vitamin G (B2). One + indicates that the food contains the vitamin, while ++ indicates that the food is a good source of the vitamin. The vitamin D potency of bananas, in common with other fruits and vegetables, is low.The establishment of minimum vitamin requirements for children and adults by Rose (1933), Steibling (1936, and others and the use of International Reference Standards in bioassay techniques have brought about the necessity for a re-analysis of our common foodstuffs f o r their vitamin content. The present study contains the results of vitamin A, B,, and C assays carried out by latest approved techniques upon ripe banana pulp. The bananas used were representative of the banana of commerce in the United States.

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Section: Vitamin Acontrasting

confidence: 70%

Section: Vitamin Bcontrasting

confidence: 63%

Vitamin Studies on Bananas

Harris¹,

Poland²

1937

Journal of Food Science

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“…14) of vitamin B1 (about 1 mg. crystalline vitamin); the richest sources of vitamin B1 are vitamin-enriched yeast, wheat-germ, pork, liver, kidney, and legumes. 15 It is best, of course, to ensure that adults and children take enough vitamin B1 for health. In every case of appetite failure, in my opinion, the vitamin B1 content of the diet should be considered.…”

Section: Nature Of the B Factorsmentioning

confidence: 99%

The Vitamin B Complex

Peters¹

1936

BMJ

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“…Milk + vitamin B1 =0-66 unit per ml. Recovery of added B1 = 102 % Published analysis [Baker & Wright, 1935] (c) Assay of wheat germ. 5 g. of germ were finely ground and brought to the boil in 100 ml.…”

Section: Methodsmentioning

confidence: 99%

The chemical measurement of vitamin B1 in foodstuffs and biological material by means of the thiochrome reaction

Pyke¹

1937

Biochemical Journal

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WHEN vitamin B1 is oxidized in an alkaline medium it is converted into thiochrome [Barger et al. 1935]. This substance has a vivid blue fluorescence which can be detected in dilutions of 1: 2,000,000. Recently Jansen [1936] published a quantitative method for the measurement of vitamin B1 which was dependent on the conversion of the vitamin into thiochrome and the subsequent measurement of fluorescence by means of a photoelectric cell. When it was attempted in this laboratory to apply the method to the measurement of vitamin B1 in foodstuffs certain difficulties arose. The following paper indicates the limitations of the method and the means which were devised in order to overcome them.Since the completion of the work reported below, two papers have appeared in which the thiochrome reaction for the measurement of vitamin B1 has been used. Karrer & Kubli [1937] have used Jansen's method with very little modification for preparations of high activity (between 500 and 220,000 i.u. per g.) which had been prepared during the production of crystalline, natural and synthetic vitamin B1. With substances of this high activity, these workers found it more convenient to compare the intensity of fluorescence by eye rather than use the somewhat delicate fluorimeter of Cohen [1935] in which a photoelectric cell is employed. Where vitamin B1 in foodstuffs is being measured, however, comparison by direct observation is not sufficiently accurate.Another Tecent paper by Goudsmit & Westenbrink [1937] reports the use of a procedure almost identical with that devised by the author for the measurement of vitamin B1 in urine. EXPERIMENTAL(1) Standardization of the reaction with International Standard adsorbate The procedure of Jansen [1936] was carried out with very slight modification. 0-1 ml. of 1 % K3Fe(CN)6 was required to oxidize each 10 mg. of acid clay. This solution was mixed with 2 ml. redistilled methyl alcohol and 1 ml. 30 % NaOH, and the accurately weighed and finely powdered International Standard added. The reagents were shaken for a few moments and made up to 5 ml. with water, and 13 ml. of isobutylalcoholwere added. The mixture was again vigorously shaken and finally centrifuged.The measurement of fluorescence was carried out on the Cohen fluorimeter. The blank reading obtained with 10 ml. of the original isobutyl alcohol was subtracted from the galvanometer deflexion given by exactly 10 ml. of isobutyl alcohol solution. Compensation for any variation in the intensity of the ( 1958 )

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The vitamin B1 content of foods

Cited by 37 publications

References 2 publications

Vitamin Studies on Bananas

Vitamin Studies on Bananas

The Vitamin B Complex

The chemical measurement of vitamin B1 in foodstuffs and biological material by means of the thiochrome reaction

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