Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

Hucker, Barry; Wakeling, Lara; Vriesekoop, Frank

doi:10.1016/j.jcs.2012.03.008

Cited by 18 publications

(26 citation statements)

References 31 publications

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“…These values are within the range of 80 to 110% set by the AOAC [28]. Studies were found in the literature with similar percentages for the recovery of thiamin, of between 73 to 106% [21,23,24] and 81 to 103% for folic acid [25,27,29]. …”

Section: Recoverysupporting

confidence: 68%

“…The coefficient of determination for thiamin and folic acid was 0.9998 and 0.9997, respectively. Studies analyzing these vitamins found coefficients of determination for thiamin of 0.9957 [21], 0.9967 [22], 0.9998 [23], and 0.9950 [24] and for folic acid of 0.9838 [22], 0.9997 [25], 0.9980 [26], and 0.9999 [27].…”

Section: Validation Of Analytical Methods For Folic Acid and Thiamin mentioning

confidence: 99%

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Methods for analysis of thiamin and folic acid by HPLC—DAD in fortified rice pure and mixed to milled rice before and after different cooking techniques

Silveira

Lúcia

Pirozi

et al. 2016

Acta Chromatographica

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Summary. This study aimed to optimize and validate methods for the analysis of thiamin and folic acid in fortified rice, pure and mixed to the milled rice (raw and cooked). The analysis was performed by high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). Different mobile phases were tested. Different ratios of organic modifier, pH ranges, triethylamine concentrations, and flow rates were used. For the validation, tests of recovery, repeatability, linearity, limit of detection (LOD), and limit of quantification (LOQ) were performed. The optimized methods showed good resolution of vitamins' peaks, excellent recovery (82.6 to 104%), repeatability with relative standard deviation of peak areas, and retention times less than 10% and high coefficients of determination (0.9998 for thiamin and 0.9997 for folic acid). The LOD and LOQ were 0.00193 μg and 0.0193 μg for thiamin and 0.000934 μg and 0.00934 μg for folic acid. The optimized methods demonstrated reliability and sensitivity in the detection and quantification of these vitamins in fortified rice, pure and mixed to milled rice (raw and cooked). Furthermore, the methods were performed in isocratic mode, with short run time (<13 min), reflecting positively on the economy of reagents and analysis times.

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Section: Recoverysupporting

confidence: 68%

Section: Validation Of Analytical Methods For Folic Acid and Thiamin mentioning

confidence: 99%

Methods for analysis of thiamin and folic acid by HPLC—DAD in fortified rice pure and mixed to milled rice before and after different cooking techniques

Silveira

Lúcia

Pirozi

et al. 2016

Acta Chromatographica

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“…Thus, the estimated RF concentration in the matrices would differ significantly (BM, 0.6 mg·kg −1 ; BF, 0.03 mg·kg −1 ; and AM, 0.4 mg·kg −1 ). The matrices also differed in the cobalt (Varo et al., ) and niacin contents (Buri, Von Reding, & Gavin, ; Hucker, Wakeling, & Vriesekoop, ). Therefore, the strain and the matrix compositions (particularly the cobalt, RF, and fermentable sugar levels) most likely affected B12 production in the basic matrices (Figures and ).…”

Section: Resultsmentioning

confidence: 99%

In situ production of active vitamin B12 in cereal matrices using Propionibacterium freudenreichii

Chamlagain

Sugito

Deptula

et al. 2017

Food Science & Nutrition

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The in situ production of active vitamin B12 was investigated in aqueous cereal‐based matrices with three strains of food‐grade Propionibacterium freudenreichii. Matrices prepared from malted barley flour (33% w/v; BM), barley flour (6%; BF), and wheat aleurone (15%; AM) were fermented. The effect of cobalt and the lower ligand 5,6‐dimethylbenzimidazole (DMBI) or its natural precursors (riboflavin and nicotinamide) on active B12 production was evaluated. Active B12 production was confirmed by UHPLC–UV–MS analysis. A B12 content of 12–37 μg·kg−1 was produced in BM; this content increased 10‐fold with cobalt and reached 940–1,480 μg·kg−1 with both cobalt and DMBI. With riboflavin and nicotinamide, B12 production in cobalt‐supplemented BM increased to 712 μg·kg−1. Approximately, 10 μg·kg−1 was achieved in BF and AM and was increased to 80 μg·kg−1 in BF and 260 μg·kg−1 in AM with cobalt and DMBI. The UHPLC and microbiological assay (MBA) results agreed when both cobalt and DMBI or riboflavin and nicotinamide were supplemented. However, MBA gave ca. 20%–40% higher results in BM and AM supplemented with cobalt, indicating the presence of human inactive analogues, such as pseudovitamin B12. This study demonstrates that cereal products can be naturally fortified with active B12 to a nutritionally relevant level by fermenting with P. freudenreichii.

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“…Care needs to be taken to avoid excessive leaching of vitamins during steeping, for example, by using a minimal amount of steeping water. In addition, tailoring the drying procedure can avoid thermal degradation (Ariahu & Ogunsua, ; Hucker et al., ; Moongngarm & Saetung, ; Vercauteren, ; Watanabe et al., ). The synthesized vitamins mainly accumulate in the rootlets, and removing them after the process is, hence, accompanied by a substantial loss of vitamins (Haraldsson et al., ; Hucker et al., ; Kariluoto et al., ; Malleshi & Klopfenstein, ).…”

Section: Biochemical and Physicochemical Changes In Cereal Grains As mentioning

confidence: 99%

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Lemmens

Moroni

Pagand

et al. 2018

Comp Rev Food Sci Food Safe

195

177

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Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.

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Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

Cited by 18 publications

References 31 publications

Methods for analysis of thiamin and folic acid by HPLC—DAD in fortified rice pure and mixed to milled rice before and after different cooking techniques

Methods for analysis of thiamin and folic acid by HPLC—DAD in fortified rice pure and mixed to milled rice before and after different cooking techniques

In situ production of active vitamin B12 in cereal matrices using Propionibacterium freudenreichii

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

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