Analysis of eight water soluble vitamins in ricebean (Vigna umbellata) varieties from NE India by reverse phase-HPLC

Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean (Vigna umbellata) curry

Ricebean (Vigna umbellata) is an underutilized bean of South and South-East Asia, was exploited to formulate the ready-to-eat curry by using thermal processing technology. Eleven types of RTE ricebean curries (RBCs) namely RBC1, RBC2, RBC3, RBC4, RBC5, RBC6, RBC7, RBC8, RBC9, RBC10, RBC11 were developed by varying the proportion of tomato paste, onion paste, and coriander powder after thermal processing at 121 °C (15 psi) for 20 min. Out of these, the best quality curry was selected based on the total product ranking score (TPRS) which was calculated from the curry quality parameters such as consistency, pH, loss due to sorption onto the inner surface of the retort pouch (LOSS), and sensory (overall acceptability-OAA). Among the curries, RBC2 secured the highest value of TPRS, named it as RTE-RBC and was used to study the physico-chemical, textural, nutritional, microbial, sensory parameters and storage stability. The DPPH-antioxidant activity of RTE-RBC was 2.47 µM BHA/g which was due to the presence of bioactive phytochemicals such as polyphenol, flavonoids, lycopene, gingerol, ɣ-Oryzanol, and capsaicin. It was observed that the in-vitro protein/carbohydrate digestibility, in-vitro calcium bioavailability and real-time shelf-life (predicted) of RTE-RBC were 85%, 54%, and one year, respectively.

Separation of some vitamins in reversed-phase thin-layer chromatography and pressurized planar electrochromatography with eluent containing surfactant

The separation of some water- and fat-soluble vitamins via micellar systems of reversed-phase high-performance thin-layer chromatography (HPTLC) and pressurized planar electrochromatography (PPEC) was subjected to research. Hence, the influence of the mobile phase composition (surfactant and acetonitrile concentration, eluent buffer pH) on the migration distances and zone separation of some vitamins (thiamine, riboflavin, niacin, pyridoxine, cyanocobalamin, folic acid, ergocalciferol and α-tocopherol) was investigated. Our results indicated that the applied technique has an impact on the solute order. Comparing the system capacity of HPLC and PPEC (measured as height of the theoretical plate) for the mobile phase systems with and without surfactant shows differences, especially for fat-soluble vitamin. The variances and reproducibilities (% RDS) values of the vitamin are less in PPEC than in TLC. Moreover, the migration distances of water-soluble vitamins are longer than fat-soluble ones. Overall, eluent consisting of 50% acetonitrile, 18.75 mM SDS, the buffer of pH 6.99 via the PPEC technique was most appropriate for determining the investigated vitamins in the artificial mixture and the two commercially available vitamin combinations.