Vitamin B<sub>6</sub> in Raw and Fried Chicken by HPLC

Olds, S.J; Vanderslice, Joseph T.; Brochetti, Denise

doi:10.1111/j.1365-2621.1993.tb04311.x

Cited by 18 publications

(12 citation statements)

References 8 publications

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“…A similar distribution was reported for beef, lamb, and pork. Phosphorylated forms of pyridoxal (63%) and of pyridoxamine (35%) predominated in raw chicken breasts (Olds et al 1993), the total vitamin B 6 content being 0.4-0.6mg/100mg (Ang 1980, Olds et al 1993. Free pyridoxamine counted only for 2% and no pyridoxine was reported by Olds et al (1993).…”

Section: Meat Offals and Fishmentioning

confidence: 99%

“…Phosphorylated forms of pyridoxal (63%) and of pyridoxamine (35%) predominated in raw chicken breasts (Olds et al 1993), the total vitamin B 6 content being 0.4-0.6mg/100mg (Ang 1980, Olds et al 1993. Free pyridoxamine counted only for 2% and no pyridoxine was reported by Olds et al (1993). Almost an equal amount of total pyridoxal and pyridoxamine (40%) was present in turkey meat while free pyridoxine accounted for as much as 20% of the total vitamin B 6 (Bowers and Craig 1978).…”

Section: Meat Offals and Fishmentioning

confidence: 99%

“…High vitamer recovery values for several different food materials were reported. Since their work sulfosalicylic acid extraction has been used for several food items (Vanderslice et al 1984, Gregory andFeldstein 1985), for readyto-eat cereals (Vanderslice et al 1981b) and for poultry meat (Olds et al 1993). As sulfosalicylic acid has a native fluorescence in the excitation/emission wavelength related to vitamin B 6 compounds it has to be removed before fluorometric measurement.…”

Section: Sulfosalicylic Acid (Ssa)mentioning

confidence: 99%

“…This method was applied to food samples in the comprehensive studies of Vanderslice and coworkers; for cereal, milk powder and flesh foods Maire 1980, Vanderslice et al 1980), ready-to-eat cereals (Vanderslice et al 1981b) and for chicken meat (Olds et al 1993). If naturally fluorescent sulfosalicylic acid was used as a deproteinating agent in the extraction, it had to be removed by an anion-exchange purification using a Dowex or Aminex A-50 resins prior to the chromatographic separation (Gregory and Ink 1987).…”

Section: Ollilainen V Hplc Analysis Of Vitamin B 6 In Foodsmentioning

confidence: 99%

“…The elevated pH and the formed bisulphite adduct increased the intensity of pyridoxal 5'-phosphate in the FL detection allowing its measurement in the biological samples with a low level of B 6 vitamers. This approach with modifications has been widely accepted later on for the analysis of pyridoxal-5'-phosphate either alone or among other vitamers in food samples (Hamaker et al 1985, Gregory and Ink 1987, Addo and Augustin 1988, Ekanayake and Nelson 1988, Bitsch and Möller 1989a, Tadera and Naka 1991, Olds et al 1993 and in other biological materials (Reynolds and Brain 1992, Sharma and Daksinamurti 1992, Sampson et al 1995, Mahuren and Coburn 1997. Various changes in Coburn's and Mahuren's post-column derivatization have been presented; a pre-column modification for cellfree yeast culture media was published by Argoudelis (1988) whereas Kimura et al (1996) added bisulphite reagent to the mobile phase.…”

Section: Detectionmentioning

confidence: 99%

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HPLC analysis of vitamin B6 in foods

Ollilainen¹

1999

AFSci

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The objective of this work was to evaluate the methods for determination of vitamin B6 in foods. To achieve this, the literature review focused on sample treatment and liquid chromatographic analysis of vitamin B6 related compounds. In the experimental part, the chosen sample pretreatment and the high-performance liquid chromatographic (HPLC) method were validated, and used to produce vitamin B6 data on various food items commonly consumed in Finland. The main emphasis of the sample treatment was on the extraction efficiency and the maintenance of the original concentration profile of the vitamers. Several acid extraction procedures were tested for this purpose. Perchloric acid was chosen as the extraction agent. Routine food analysis was then performed using dilute ice-cold perchloric acid extraction followed by an internally standardized ion-paired reversed-phase liquid chromatography. Food samples were hydrolyzed with takadiastase and alkaline phosphatase enzymes, phosphorylated and glycosylated vitamers were quantitated before and after the enzymatic digestion. This procedure enabled the extraction of vitamin B6 compounds in their intact forms, and the measurement of free, phosphorylated and glycosylated forms. The maintenance of the concentration profile of the vitamers was verified by using 14C -labeled pyridoxal 5'-phosphate in the examination of the extraction procedure. The extraction efficiency and laboratory performance were confirmed by interlaboratory studies. Up-to-date data on vitamin B6 content of about fifty common food items was produced. The data includes the results from meat and poultry, fish and fish product, dairy product, cereal and vegetable, and ready-to-eat food samples. Free and phosphorylated vitamin B6 compounds were measured in all food groups, and the glycosylated vitamer fraction was analyzed in all plant-derived foods. The results obtained in this work showed that vitamin B6 content of nearly all foods of plant origin was mainly comprised of glycosidically bound pyridoxine derivatives. These bound analytes are normally not taken into account in traditional analytical methods, and food composition tables lack the data of glycosylated pyridoxine. The role of the glycosylated pyridoxines need to be clarified in terms of their analytical and physiological nature. If, as it is currently assumed, the availability of the bound forms is limited for humans, the role of vegetables, cereals and other foods of plant origin as a source of vitamin B6, as well as the analytical methods should be reassessed.;

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