Recent trends in analytical methods for water-soluble vitamins

Fatima, Zakia; Jin, Xiangzi; Zou, Yilin; Kaw, Han Yeong; Quinto, Maurizio; Li, Donghao

doi:10.1016/j.chroma.2019.05.025

Cited by 51 publications

(28 citation statements)

References 114 publications

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“…As the human body is unable to synthesize and store WSVs (except vitamin B 12 ), they must be obtained through daily intake from food [ 96 ]. Analytical method for analysis of WSVs in food samples is complex due to low and different concentration, interaction with other compounds such as protein, complexity of food matrices and poor stability of vitamin solutions [ 95 , 97 ]. Recently, interest in research on the development of a fast, reliable and economical analytical method for WSVs has increased.…”

Section: Water-soluble Vitaminsmentioning

confidence: 99%

“…HCI was found to be the most suitable for the study of native B 6 and B 2 vitamers in cow’s milk. Acid hydrolysis and/or enzyme treatment have been used to release bonded vitamins into their free form and for the reduction of number of possible vitamers [ 97 ]. Caprioli et al [ 118 ] made a comparison of four different extraction samples procedures: acidic hydrolysis, acidic hydrolysis plus peptide precipitation, acidic plus enzymatic hydrolysis and enzymatic hydrolysis and it showed that acidic hydrolysis (0.1 N HCI), gave excellent results, with high recoveries and shorter time extraction for the analysis of vitamins B 2 and B 3 in anchovies.…”

Section: Water-soluble Vitaminsmentioning

confidence: 99%

“…However, the application of LC-MS/MS method for vitamins analysis has been increased due to its higher sensitivity and specificity especially in complex matrices allowing multivitamin analysis [ 117 , 118 ]. Besides that, LC-MS/MS is also possible to identify very low concentration of different vitamins in food samples [ 97 ] and saving time and cost [ 94 ]. CE with MEKC mode technique has been used for simultaneous determination of B complex vitamin in energy drinks, sport drinks and fruit nectars [ 120 ].…”

Section: Water-soluble Vitaminsmentioning

confidence: 99%

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Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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Section: Water-soluble Vitaminsmentioning

confidence: 99%

Section: Water-soluble Vitaminsmentioning

confidence: 99%

Section: Water-soluble Vitaminsmentioning

confidence: 99%

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Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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“…The heterogeneity of B vitamins greatly complicates their extraction and subsequent characterization. Existing B vitamin detection and quantification approaches (Zhang et al, 2018b;Fatima et al, 2019) include microbiological assays, gas chromatography (GC), capillary electrophoresis (CE), and liquid chromatography (LC), with UV, fluorescence, or mass spectrometry (MS) as detectors.…”

Section: Introductionmentioning

confidence: 99%

“…Procedures on B vitamin extraction from various foodstuffs were recently reviewed (Fatima et al, 2019;Zhang et al, 2018b). Most existing extraction methods were developed for pre-mixed vitamin supplements or processed foods, in which only a limited number of B vitamins in their free forms were extracted and characterized.…”

Section: Introductionmentioning

confidence: 99%

Validated B Vitamin Quantification from Lentils by Selected Reaction Monitoring Mass Spectrometry

Zhang

Silva

Dissanayaka

et al. 2020

Preprint

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A validated method for B vitamin separation and quantification using ultra-performance liquid chromatography-selected reaction monitoring mass spectrometry (UPLC-SRM MS) was reported. For B vitamin extraction from lentil seeds, the use of three enzymes (acid phosphatase, β-glucosidase, and rat serum) with a 4 h incubation was sufficient to convert bound B vitamins into their free forms. 20 B vitamers were selected and a 5-min UPLC-SRM MS method was optimized for rapid analysis. This method was applied to quantify B vitamin concentration during lentil seed germination. Total B vitamins increased up to 1.53-fold on day 5 (from 38.2 µg/g to 58.4 µg/g) comparing with dry seeds. Vitamin B5 (pantothenic acid) was the most abundant B vitamin in both dry seeds (32.7%) and in germinated seeds (16.5%-22.4% of total B vitamins), B8 (biotin) and B12 (cyanocobalamin) were not detected in lentil samples.

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