Simultaneous Determination of Vitamins B1 and B2 in Food Samples by Modified Cloud Point Extraction Method and HPLC-DAD

Melamine sponges incorporated azo-linked porous organic polymer as adsorbent for extraction and determination of six B vitamins using pipette tip micro solid-phase extraction

A novel azo-linked porous organic polymer (AL-POP) was synthesized from caffeic acid and benzidine via an azo-coupling reaction and characterized by FTIR, SEM-EDS, BET, TGA, XRD and zeta potential analysis. AL-POPs were incorporated into melamine sponges and used for pipette tip micro solid-phase extraction (PT-MSPE) of six types of B vitamins (including thiamine, riboflavin, nicotinamide, pyridoxine, folic acid, and cyanocobalamin). After extraction, the samples were analyzed using high performance liquid chromatography-diode array detection (HPLC-DAD) system. The effect of AL-POP composition on the extraction efficiency (EE) of vitamins was investigated and benzidine to caffeic acid mol ratio of 1.5, 3.35 mmol of NaNO2, and reaction time of 8 h were selected as optimum conditions. The efficiency of the extraction process was improved by optimizing various parameters such as the amount of sorbent, pH and ionic strength of the sample, sample volume, number of sorption and desorption cycles, type of wash solvent, and type and volume of eluent solvent. Linearity (R2≥0.9987), Limit of detection (LOD) (11.88-18.97 ng/mL), limit of quantification (LOQ) (39.62-63.23 ng/mL), and enrichment factor (EF) (1.27-4.31) were obtained using calibration curves plotted under optimum conditions. Recovery values of these six B vitamins in the spiked multivitamin syrup samples varied from 80.01% to 108.35%, with a relative standard deviation (RSD) below 5.44%. Eventually, the optimized method was successfully used to extract and quantify the B vitamins in multivitamin syrup and non-alcoholic beer.

Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication

A comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fruit species, despite the fact that great differences in the content existed among different varieties. Sucrose was the most abundant sugar in peach juice, accounting for 58.26–77.11% of the total sugar content. However, in grape, blueberry, and sweet cherry juice, glucose and fructose were the predominant sugars. Pear juice contained the highest level of sorbitol, which contributed to 15.02–43.07% of the total sugar content. Tartaric acid was detected only in grape juice among the seven species of fruit juice, with a proportion of 57.95–89.68% in the total acid content. Malic acid was the predominant organic acid in apple and sweet cherry juice, accounting for 69.92–88.30% and 97.51–98.73% of the total acid content of each species. Citric acid was the predominant organic acid in strawberry and blueberry juice, which contributed to 62.39–83.73% and 73.36–89.56% of the total acid content of each species. With the aid of principal component analysis and linear discriminant analysis (LDA), the juice samples could be successfully classified according to fruit species by using the sugar and/or organic acid composition as analytical data. Combination of sugar and organic acid composition gave the best differentiation of these seven species of juices, with a 100% correct classification rate for both the original and the cross-validation method in LDA. Adding malic/citric into the dataset of the organic acid content may also improve the differentiation effect. Furthermore, the adulteration of sweet cherry juice, blueberry juice, raspberry juice, and grape juice with apple juice, pear juice, or peach juice could also be distinguished from their corresponding pure juices based on sugar and organic acid composition by LDA.

Optimization of the formula and processing of a sweet potato leaf powder-based beverage

For the development of a sweet potato leaf powder (SPLP)-based beverage, we investigated the effects of blanching methods on SPLP quality (including color, nutritional and functional compositions and antioxidant activity), and the effects of particle size and stabilizers on suspension stability of final product. The total polyphenol and antioxidant activity of SPLP of uncut group were 1.69 and 1.91 times those of cut group, respectively, and the indices of nutritional quality of copper, manganese and vitamin E of uncut group were significantly greater than cut group. The ultrafine SPLP-produced lowest gravitational sedimentation ratio (49%), indicating it had greatest suspension stability. The optimized formula of SPLP-based beverage was as follows: ultrafine SPLP of uncut group was mixed with 2.5% (w/w, powder basis) xanthan gum, 1% calcium lactate, 2% ascorbic acid, 12% maltodextrin, 20% xylitol, and 0.9% apple essence. The final product had high nutritional value along with consumer-acceptable flavor and texture.

L-cysteine modified silver nanoparticles for selective and sensitive colorimetric detection of vitamin B1 in food and water samples

The use of L-cysteine modified silver nanoparticles (Cys-capped AgNPs) as a colorimetric probe for determination of vitamin B1 (thiamine) is described in the present work. This method is based on the measurement of red shift of localized surface plasmon resonance (LSPR) band of Cys-capped AgNPs in the region of 200–800 nm. The color of Cys-capped AgNPs was changed from yellow to colorless by the addition of vitamin B1. The mechanism for detection of vitamin B1 is based on the electrostatic interaction between positively charged vitamin B1, which causes the red shift of LSPR band from 390 nm to 580 nm. The interaction between Cys-capped AgNPs and vitamin B1 was theoretically explored by density function theory (DFT) using LANL2DZ basis sets with help of Gaussian 09 (C.01) program. The morphology, size distribution and optical properties of Cys-capped AgNPs were characterized by transmission electron microscope (TEM), UV-Visible spectrophotometry, Fourier transform infrared spectroscopy (FTIR) and dynamic light scattering (DLS) techniques. The method is linear in the range of 25–500 μg mL⁻¹ with correlation coefficient (R²) 0.992 and limit of detection of 7.0 μg mL⁻¹. The advantages of using Cys-capped AgNPs as a chemical sensor in colorimetry assay are being simple, low cost and selective for detection of vitamin B1 from food (peas, grapes and tomato) and environmental (river, sewage and pond) water samples.

Recent trends in analytical methods for water-soluble vitamins

In this review, recent advances in the analysis of water-soluble vitamins (WSVs) have been reported considering the advantages and disadvantages of various extraction, separation and detection techniques, commonly used for their quantification. Acid hydrolysis, enzyme treatment, SPE based methods and some other extraction methods have been discussed. Particular attention has been devoted to the analytical techniques based on liquid chromatography and electrophoresis. Furthermore, suitability and selectivity of hydrophilic interaction liquid chromatography (HILIC) for WSVs has been discussed in detail. Problems related to these techniques and their possible solutions have also been considered. Special focus has been given to the applications of liquid chromatography (since 2014-2019) for the simultaneous analysis of WSVs and their homologous in complex food samples.