QUANTITATIVE ANALYSIS OF VITAMINS B1, B2, B3, B6 A BY THE UHPLC METHOD IN VEGETABLES
Abstract
The fastest and most accurate quantification of vitamins in food is due to the increasingly strict requirements of food regulatory agents. Quantification of B vitamins was done using a UHPLC with a DAD detector. The extraction was done using hexane as solvent. The study was conducted to determine vitamins B1, B2, B3, and B6 content from 4 vegetables: Spinach (Spinacia oleracea), Cabbage (Brassica oleracea), Brocolli ( Brassicaceae), and Beans (Phaseolus vulgaris) by UHPLC. These vegetables can be exploited as a source of the vitamin B complex. The analysis of the B vitamin content of vegetables could serve as a means of calculating the dietary intake of B vitamins. Using this method, the complex of B vitamins studied, as shown in the chromatogram, were eluted with retention times between 0,667-5,992 min. The highest concentration of vitamin B1 is found in beans (0,26mg/100g), vitamins B2 and B3 were found in spinach (0,196mg/100g, respectively 0,872 mg/100g ), and vitamin B6 in broccoli (0,247mg/100g).
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