Determination of Vitamin B12 in Food Products by Liquid Chromatography/UV Detection with Immunoaffinity Extraction: Single-Laboratory Validation

Campos-Giménez, Esther; Fontannaz, Patric; Trisconi, Marie-José; Kilinç, Tamara; Gimenez, Catherine; Andrieux, Pierre

doi:10.1093/jaoac/91.4.786

Cited by 47 publications

(23 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Extraction solution (5 mL) was aliquoted to 1 g fortified flour (n ¼ 3), sonicated for 15 min and centrifuged as previously described. The immunoaffinity columns (r-Biopharm, Sydney, Australia) were then employed to clean-up the supernatants to remove the matrix interference [15]. Following this, the eluents were evaporated to dryness using a CentriVap (Labconco, Kansas City, MO, USA).…”

Section: Cyanocobalamin In the Fortified Wheat Flourmentioning

confidence: 99%

The efficiency of ultrasonic-assisted extraction of cyanocobalamin is greater than heat extraction

Chandra-Hioe

Arcot

2020

Heliyon

View full text Add to dashboard Cite

Cyanocobalamin, like other water-soluble vitamins, is susceptible to degradation due to exposure to heat, UV, oxygen and pH. Built on our previous finding, this study aimed to assess the extraction efficiency of cyanocobalamin from dietary supplements. Particularly, cyanocobalamin extraction in a 100 C water bath was compared with ultrasonic-assisted extraction, with and without the addition of 1 mg/L sorbitol, xylitol and erythritol. Ground defatted samples of supplement tablets were initially treated for 15 min, centrifuged and filtered before quantitative HPLC analysis. Addition of sorbitol and xylitol significantly minimised the thermal degradation during extraction in a 100 C water bath, as shown in measured cyanocobalamin (~145 μg/tablet) that was higher than the control (100 μg/tablet, p < 0.05). Despite the addition of sugar alcohols, mean cyanocobalamin in ultrasonic extracted samples (~170 μg/tablet) was not significantly different from those without (p > 0.05). Overall, mean cyanocobalamin in sonicated samples was higher than heat-extracted counterparts, suggesting that extraction in a 100 C water bath was likely to cause thermal degradation. It was possible that ultrasonic-assisted extraction had no effect on cyanocobalamin stability and would lead to a higher extraction efficiency. Therefore, 15 min extraction in an ultrasonic bath can be suggested to be adequate to release cyanocobalamin before its quantitative determination.

show abstract

Section: Cyanocobalamin In the Fortified Wheat Flourmentioning

confidence: 99%

The efficiency of ultrasonic-assisted extraction of cyanocobalamin is greater than heat extraction

Chandra-Hioe

Arcot

2020

Heliyon

View full text Add to dashboard Cite

show abstract

“…Cyanocobalamin is more stable than the other forms which are light sensitive (Kumar et al ., 2010 ). Cobalamins are naturally protected from degradation by protein-binding; in bovine milk, naturally occurring vitamin B 12 is associated with the protein fraction, with high affinity to whey protein (Campos-Giménez et al ., 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry

et al. 2014

View full text Add to dashboard Cite

Vitamin B12 is a water-soluble molecule composed of a tetrapyrrolic complex with a cobalt atom at its centre. It is an essential regulatory element, synthesized only by bacteria; for this reason it is present only in food of animal origin and the daily requirement for humans is about 1 to 2 mg. Since milk and dairy products provide a significant dietary cobalamin intake, an ultra performance liquid chromatographytandem mass spectrometry method was applied to samples collected at different stages along the process of cheese making in order to evaluate the distribution of this molecule. In particular, samples of milk, rennet, whey, ricotta cheese, curd, mozzarella cheese and caciotta cheese were analysed. Results showed a level of vitamin B12 about 10 times higher in whey and ricotta cheese with respect to the milk they are derived from. These data would confirm the tendency of cobalamine to concentrate in the proteic fractions along the cheese production process.

show abstract

“…Total vitamin B12 content was determined by liquid chromatography/UV detection with immunoaffinity extraction, as previously described [ 27 ]. Briefly, Vitamin B12 is extracted in sodium acetate buffer in the presence of sodium cyanide (100 °C, 30 min).…”

Section: Methodsmentioning

confidence: 99%

A Grape Juice Supplemented with Natural Grape Extracts Is Well Accepted by Consumers and Reduces Brain Oxidative Stress

Bobadilla

Hernández²,

Ayala³

et al. 2021

Antioxidants

View full text Add to dashboard Cite

Neurodegenerative diseases pose a major health problem for developed countries. Stress, which induces oxidation in the brain, has been identified as the main risk factor for these disorders. We have developed an antioxidant-enriched drink and have examined its protective properties against acute oxidative stress. We found that addition of red grape polyphenols and MecobalActive® to grape juice did not provoke changes in juice organoleptic characteristics, and that the pasteurization process did not greatly affect the levels of flavonoids and vitamin B12. Out of all combinations, grape juice with red grape polyphenols was selected by expert judges (28.6% selected it as their first choice). In vivo, oral administration of grape juice supplemented with red grape polyphenols exerted an antioxidant effect in the brain of stressed mice reducing two-fold the expression of genes involved in inflammation and oxidation mechanisms and increasing three-fold the expression of genes related to protection against oxidative stress. In addition, we found that this drink augmented antioxidant enzyme activity (17.8 vs. 8.2 nmol/mg), and prevented lipid peroxidation in the brain (49.7 vs. 96.5 nmol/mg). Therefore, we propose supporting the use of this drink by the general population as a new and global strategy for the prevention of neurodegeneration.

show abstract

Determination of Vitamin B12 in Food Products by Liquid Chromatography/UV Detection with Immunoaffinity Extraction: Single-Laboratory Validation

Cited by 47 publications

References 0 publications

The efficiency of ultrasonic-assisted extraction of cyanocobalamin is greater than heat extraction

The efficiency of ultrasonic-assisted extraction of cyanocobalamin is greater than heat extraction

Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry

A Grape Juice Supplemented with Natural Grape Extracts Is Well Accepted by Consumers and Reduces Brain Oxidative Stress

Contact Info

Product

Resources

About