Thiamine, Riboflavin, and Niacin Content in Korean Minor Cereals

Studies on the nutritional composition of edible insects have been conducted to evaluate them as alternative protein food. However, there is limited information on the vitamin B content of these insects. Therefore, in this study, the high-performance liquid chromatography (HPLC) method was used to determine the vitamin B contents of edible insects. Thiamine, riboflavin, niacin, and pantothenic acid contents as dry matter weight base in edible insects ranged from 0.247∼6.714 mg/100 g, 0.000∼9.134 mg/100 g, 0.215∼7.919 mg/100 g, and 2.375∼22.224 mg/100 g, respectively. However, pyridoxine was not detected. The nutritional profile of edible insects and conventional protein sources (meat, dairy, and soy products) was compared for the vitamin B content. The results of this study will from part of a database to be used the publication of the 10th revision of the Korean Food Composition Table .

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Evaluation of the Thiamine, Riboflavin, and Niacin Contents in Fermented Soybean Processed Foods in Various Korean Provinces

Jang

Jeon

Lee

et al. 2022

JKFN

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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 .

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Thiamine, Riboflavin, and Niacin Content in Korean Minor Cereals

Cited by 4 publications

References 18 publications

Maize

Maize

Evaluation of the Vitamin B Content of Edible Insects

Evaluation of the Thiamine, Riboflavin, and Niacin Contents in Fermented Soybean Processed Foods in Various Korean Provinces

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