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Mateeva A, Kondeva-Burdina M, Peikova L, Guncheva S, Zlatkov A, Georgieva M. Simultaneous analysis of water-soluble and fat-soluble vitamins through RP-HPLC/DAD in food supplements and brewer's yeast. Heliyon 2022; 9:e12706. [PMID: 36632098 PMCID: PMC9826864 DOI: 10.1016/j.heliyon.2022.e12706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 11/10/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
The current study is focused on investigation and quantitation of seven commercially available on the Bulgarian market food supplements, containing multivitamin mixtures of water-soluble and fat-soluble vitamins. In addition, a second fermentation brewer's yeast is also analyzed. The analytical procedures are performed on a RP-HPLC/DAD using Purospher STAR C18 (Merck Millipore, Germany) 5 μm, 25 × 0.46 cm column, conditioned at 25 °C in a column oven. Dionex UltiMate 3000 high performance liquid chromatograph was carried out in diode array detector, set up at 270 nm for water-soluble vitamins, except for vitamin B5, where 210 nm was applied as analytical wavelength. The fat-soluble vitamins were detected at 325 nm and 265 nm for vitamin A and vitamin E, respectively. Two general methods were developed where Method 1 was based on gradient elution and Method 2 was based on isocratic elution. Both methods identified stated by the manufacturer labeled amounts. The developed methods are applicable for routine analysis of vitamin contents both in multivitamin preparations and in brewer's yeast from secondary fermentation.
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Affiliation(s)
- Alexandrina Mateeva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Magdalena Kondeva-Burdina
- Department of Pharmacology, Toxicology and Pharmacotherapy, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria,Corresponding author.
| | - Lily Peikova
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Silvia Guncheva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Alexander Zlatkov
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
| | - Maya Georgieva
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University – Sofia, 2 Dunav Str., 1000, Sofia, Bulgaria
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Miraji KF, Linnemann AR, Fogliano V, Laswai HS, Capuano E. Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products. Food Funct 2021; 12:7527-7545. [PMID: 34227637 DOI: 10.1039/d1fo01240a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Immature grain represents a precious nutritional source in many rural Africa areas. To optimize processing of immature rice into pepeta (a traditional rice-flakes produced from immature rice grains), immature rice (TXD306 variety) harvested at 18 and 26 days after 50% heading were processed in the laboratory under different soaking (0 and 12 h) and roasting temperature (80, 100 and 120 °C) regimes. Riboflavin, nicotinic acid, nicotinamide and iron concentration increased with severity of roasting temperature, while thiamine has an opposite trend. Heating promoted the transformation of insoluble into soluble dietary fiber, increased lipid digestibility decreasing protein one, which showed the highest value when rice was roasted at 100 °C. Soaking before roasting significantly increased moisture and iron content while slightly increased riboflavin, nicotinic acid and nicotinamide when compared to unsoaked products. Among roasted products, starch digestibility increased with roasting temperature. Microstructure analysis indicated a complete loss of cell wall integrity in cooked rice, determining a complete starch and protein digestion while this is delayed in raw rice and roasted products. We concluded that roasting at 100 °C is the optimum temperature to produce pepeta of the highest protein digestibility and low starch digestibility. Soaking before roasting at 120 °C is best when retaining micronutrients is considered.
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Affiliation(s)
- Kulwa F Miraji
- Tanzania Agricultural Research Institute, Ifakara Centre, Ifakara, Tanzania
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Abd El-Aziz NM, Eldin Awad OM, Shehata MG, El-Sohaimy SA. Antioxidant and anti-acetylcholinesterase potential of artichoke phenolic compounds. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101006] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Idowu-Adebayo F, Toohey MJ, Fogliano V, Linnemann AR. Enriching street-vended zobo (Hibiscus sabdariffa) drink with turmeric (Curcuma longa) to increase its health-supporting properties. Food Funct 2021; 12:761-770. [PMID: 33367417 DOI: 10.1039/d0fo02888f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Street-vended foods are cheap, readily available and have been currently identified as possible means for micronutrient fortification in an effort to prevent malnutrition in developing countries. The effect of enriching street-vended zobo drink (Hibiscus sabdariffa) with turmeric (Curcuma longa) was studied to assess the potential to increase health-supporting properties for its consumers. Two processing methods were tested: boiled turmeric root in zobo and addition of fresh turmeric paste to zobo in different concentrations. Vitamin C in turmeric-fortified zobo ranged from 496-725 μg per 100 mL, delphinidin-3-sambubioside from 52-69 mg per 100 mL, and cyanidin-3-sambubioside from 21-27 mg per 100 mL. Micronutrients ranged from 10.9-14 mg L-1 and 2.19-2.67 mg L-1 for iron and zinc, respectively. Folic acid, vitamin C, anthocyanins and iron showed the highest amounts in the 2% boiled turmeric zobo samples. Ferulic acid (0.16-2.03 mg per 100 mL), and chlorogenic acid (20-24 mg per 100 mL) did not show the same statistically significant improvement for 2% boiled turmeric-fortified zobo. The zobo samples with turmeric paste consistently had lower values of vitamins, polyphenols and minerals in comparison with the boiled turmeric-fortified zobo samples. Turmeric-fortified zobo can play a role in a healthy diet by its health-supporting properties. Consumption of a typical one serving of 500 mL (representative packaged bottle size of zobo drink by the street vendors in Nigeria) of turmeric-fortified zobo would contribute 63-88% DV and 18-23% DV of iron and zinc. Overall, fortification with boiled turmeric improves the antioxidant and nutritional quality of zobo, specifically regarding vitamin C, delphinidin-3-sambubioside and iron.
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Affiliation(s)
- Folake Idowu-Adebayo
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
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Miraji KF, Linnemann AR, Fogliano V, Laswai HS, Capuano E. Nutritional quality and in vitro digestion of immature rice-based processed products. Food Funct 2020; 11:7611-7625. [DOI: 10.1039/d0fo01668c] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.
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Affiliation(s)
- Kulwa F. Miraji
- Tanzania Agricultural Research Institute
- Ifakara Centre
- Ifakara
- Tanzania
- Food Quality and Design
| | - Anita R. Linnemann
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
| | | | - Edoardo Capuano
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
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A Review of the Extraction and Determination Methods of Thirteen Essential Vitamins to the Human Body: An Update from 2010. Molecules 2018; 23:molecules23061484. [PMID: 29921801 PMCID: PMC6099991 DOI: 10.3390/molecules23061484] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 06/12/2018] [Accepted: 06/17/2018] [Indexed: 11/17/2022] Open
Abstract
Vitamins are a class of essential nutrients in the body; thus, they play important roles in human health. The chemicals are involved in many physiological functions and both their lack and excess can put health at risk. Therefore, the establishment of methods for monitoring vitamin concentrations in different matrices is necessary. In this review, an updated overview of the main pretreatments and determination methods that have been used since 2010 is given. Ultrasonic assisted extraction, liquid–liquid extraction, solid phase extraction and dispersive liquid–liquid microextraction are the most common pretreatment methods, while the determination methods involve chromatography methods, electrophoretic methods, microbiological assays, immunoassays, biosensors and several other methods. Different pretreatments and determination methods are discussed.
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Baldino L, Cardea S, Reverchon E. Biodegradable membranes loaded with curcumin to be used as engineered independent devices in active packaging. J Taiwan Inst Chem Eng 2017. [DOI: 10.1016/j.jtice.2016.12.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Lai WT, Khong NM, Lim SS, Hee YY, Sim BI, Lau KY, Lai OM. A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Soares JF, Dal Prá V, de Souza M, Lunelli FC, Abaide E, da Silva JR, Kuhn RC, Martínez J, Mazutti MA. Extraction of rice bran oil using supercritical CO 2 and compressed liquefied petroleum gas. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ham H, Sung J, Lee J. Effect of Rice Bran Unsaponifiables on High-Fat Diet-Induced Obesity in Mice. J Food Biochem 2015. [DOI: 10.1111/jfbc.12170] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Hyeonmi Ham
- Department of Food Science and Biotechnology; Chungbuk National University; Cheongju Chungbuk 362-763 Korea
| | - Jeehye Sung
- Department of Food Science and Biotechnology; Chungbuk National University; Cheongju Chungbuk 362-763 Korea
| | - Junsoo Lee
- Department of Food Science and Biotechnology; Chungbuk National University; Cheongju Chungbuk 362-763 Korea
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Patel S. Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.02.010] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Extraction of Defatted Rice Bran with Subcritical Aqueous Acetone. Biosci Biotechnol Biochem 2014; 76:1535-9. [DOI: 10.1271/bbb.120286] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Tomita K, Machmudah S, Wahyudiono, Fukuzato R, Kanda H, Quitain AT, Sasaki M, Goto M. Extraction of rice bran oil by supercritical carbon dioxide and solubility consideration. Sep Purif Technol 2014. [DOI: 10.1016/j.seppur.2014.02.008] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Effect of Anti-solvent Conditions on Low Density Supercritical Fluids Precipitation of Zeaxanthin Palmitates from Lycium Barbarum Fruits. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.01.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Lalić J, Denić M, Sunarić S, Kocić G, Trutić N, Mitić S, Jovanović T. Assessment of thiamine content in some dairy products and rice milk. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.814713] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chang LP, Cheng JH, Hsu SL, Fu YC, Lin KL, Shieh CJ, Zhou XQ, Chang CMJ. Supercritical carbon dioxide anti-solvent purification of anti-oxidative compounds from Lycium barbarum fruits by using response surface methodology. Sep Purif Technol 2012. [DOI: 10.1016/j.seppur.2012.09.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cho YC, Wang YC, Shieh CJ, Lin JCT, Chang CMJ, Han E. Countercurrent flow of supercritical anti-solvent in the production of pure xanthophylls from Nannochloropsis oculata. J Chromatogr A 2012; 1250:85-91. [DOI: 10.1016/j.chroma.2012.04.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Revised: 04/06/2012] [Accepted: 04/10/2012] [Indexed: 10/28/2022]
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Wu JJ, Hong SE, Wang YC, Hsu SL, Chang CMJ. Microalgae cultivation and purification of carotenoids using supercritical anti-solvent recrystallization of CO2+acetone solution. J Supercrit Fluids 2012. [DOI: 10.1016/j.supflu.2012.02.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Santos J, Mendiola JA, Oliveira MBPP, Ibáñez E, Herrero M. Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage. J Chromatogr A 2012; 1261:179-88. [PMID: 22608116 DOI: 10.1016/j.chroma.2012.04.067] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 04/18/2012] [Accepted: 04/25/2012] [Indexed: 11/18/2022]
Abstract
The simultaneous analysis of fat- and water-soluble vitamins from foods is a difficult task considering the wide range of chemical structures involved. In this work, a new procedure based on a sequential extraction and analysis of both types of vitamins is presented. The procedure couples several simple extraction steps to LC-MS/MS and LC-DAD in order to quantify the free vitamins contents in fresh-cut vegetables before and after a 10-days storage period. The developed method allows the correct quantification of vitamins C, B(1), B(2), B(3), B(5), B(6), B(9), E and provitamin A in ready-to-eat green leafy vegetable products including green lettuce, ruby red lettuce, watercress, swiss chard, lamb's lettuce, spearmint, spinach, wild rocket, pea leaves, mizuna, garden cress and red mustard. Using this optimized methodology, low LOQs were attained for the analyzed vitamins in less than 100 min, including extraction and vitamin analysis using 2 optimized procedures; good repeatability and linearity was achieved for all vitamins studied, while recoveries ranged from 83% to 105%. The most abundant free vitamins found in leafy vegetable products were vitamin C, provitamin A and vitamin E. The richest sample on vitamin C and provitamin A was pea leaves (154 mg/g fresh weight and 14.4 mg/100g fresh weight, respectively), whereas lamb's lettuce was the vegetable with the highest content on vitamin E (3.1 mg/100 g fresh weight). Generally, some losses of vitamins were detected after storage, although the behavior of each vitamin varied strongly among samples.
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Affiliation(s)
- J Santos
- REQUIMTE/Dep. Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
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Cho YC, Cheng JH, Hsu SL, Hong SE, Lee TM, Chang CMJ. Supercritical carbon dioxide anti-solvent precipitation of anti-oxidative zeaxanthin highly recovered by elution chromatography from Nannochloropsis oculata. Sep Purif Technol 2011. [DOI: 10.1016/j.seppur.2011.02.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Liau BC, Hong SE, Chang LP, Shen CT, Li YC, Wu YP, Jong TT, Shieh CJ, Hsu SL, Chang CMJ. Separation of sight-protecting zeaxanthin from Nannochloropsis oculata by using supercritical fluids extraction coupled with elution chromatography. Sep Purif Technol 2011. [DOI: 10.1016/j.seppur.2011.01.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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