Water-soluble Vitamin Assays in Human Nutrition

Ball, G. F. M.

doi:10.1007/978-1-4615-2061-0

Cited by 78 publications

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“…residues attached to the p-aminobenzoic group (BALL 1994). Deficiency of the folate intake proved to increase the risk of neural tube defects during pregnancy (DALY et al 1995;SHAW et al 1995).…”

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Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

Holasová¹,

Fiedlerová²,

Roubal³

et al. 2005

Czech J. Food Sci.

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The possibility of the increase of the natural folate content in fermented milk products by the fermentation process and by the addition of fruit component was evaluated. 5-methyltetrahydrofolate (5-MTHF) content was followed after the inoculation of pasteurised milk with the butter starter and the selected strains of Streptococcus thermophilus in combination with Bifidobacterium longum or Propionibacterium freudenreichii subsp. shermanii followed by fermentation at 30°C and 37°C for 12 and 18 h. 5-MTHF was determined by HPLC method after deconjugation with hog kidney conjugase and SPE SAX purification. The highest 5-MTHF content increase of 4.03 ± 0.44 µg/100 g was found at cofermentation with Streptococcus thermophilus No. 144 and Propionibacterium freudenreichii subsp. shermanii No. 160 at 37°C after 12 h of fermentation. 9 commercial fruit components used in dairy industry contained between 0.17–9.11 µg 5-MTHF/100 g. The components produced with pineapple, sour cherry, apricot, and apple contained low amounts of 5-MTHF – less than 1 µg/100 g. Among the rest of the components tested, the strawberry component proved to be the best source of folate with the content of 9.11 µg 5-MTHF/100 g. The values in 7 varieties of fresh fully ripe strawberries fluctuated between 25.5 and 54.0 µg/100 g fresh sample, i.e. 272 and 554 µg/100 g dry matter with the highest content found in the varieties Elsanta and Honeyoe. Fully ripe berries of the variety Senga Sengana contained by 63% more 5-MTHF in comparison with unripe berries. In order to reach maximum folate content in the fruit component, fully ripe strawberries of the cultivars Elsanta and Honeyoe are recommended for the processing. The folate content in the fermented milk product may be increased in this way by 4.8 µg/100 g, with 69% originating from the fermentation and 31% from the fruit component addition.  

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“…Yeast, liver, wheat bran, beetroot, green leafy vegetables, chick peas, and nuts are rich natural sources of folate. Other useful sources include oatmeal, whole grain cereals, potatoes, eggs, cheese, kidney, muscle meats, fish, and fruit (BALL 1994).…”

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confidence: 99%

Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

Holasová¹,

Fiedlerová²,

Roubal³

et al. 2005

Czech J. Food Sci.

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“…Vitamin C is necessary to produce collagen, and is essential for phenylalanine and tyrosine oxidation and to convert pholacine to tetra-hydrophilic acid, and is also involved in the inflammatory reaction process. 1,2 Furthermore, it is known the importance of vitamin C in the bioavailability of dietetic non-heminic iron. 3 The major active form of the vitamin is ascorbic acid (AA) but its oxidized form, dehydroascorbic acid (DHA) also shows biological function.…”

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“…4 However, human beings cannot synthesize AA, which needs to be supplied through food. 1 Vegetables and fruits are known to be the best sources of vitamin C and it is important to determine their AA and DHA contents. Obtaining reliable data regarding the vitamin C contents in vegetables has become imperative in the light of epidemiological studies that relate vegetable ingestion and disease prevention.…”

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Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables

Campos¹,

Ribeiro²,

Lúcia³

et al. 2009

Quím. Nova

111

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OptimizatiOn Of methOdOlOgy tO analyze ascOrbic and dehydrOascOrbic acid in vegetables flávia milagres campos*, sônia machado rocha ribeiro, ceres m. della lucia e helena maria pinheiro-sant'ana Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36571-000 Viçosa -MG, Brasil paulo césar stringheta Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Av. PH Rolfs, s/n, 36571-000 Viçosa -MG, BrasilRecebido em 10/1/08; aceito em 18/8/08; publicado na web em 15/12/08In this study, different solutions to extract vitamin C were tested. High-performance liquid chromatography was chosen and the conditions were based on isocratic elution in reverse phase column. Dehydroascorbic acid was determined indirectly after its reduction using dithiothreitol. The use of metaphosphoric acid to stabilize the vitamin C was shown to be required and it was necessary to neutralize the pH of the extract to apply dithiothreitol. The average recovery was 90% in collard and tomato samples. The presence of oil did not interfere in extraction and the methodology can be used to analyze stir fried vegetables.

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Ascorbic Acid

Kuellmer¹

2001

Kirk-Othmer Encyclopedia of Chemical Technology

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Vitamin C was the first vitamin to be manufactured by chemical synthesis on an industrial scale, and today more vitamin C is produced than any other vitamin. Major suppliers of vitamin C are Hoffmann‐La Roche, BASF, Takeda, and Merck‐Darmstadt. Additional production occurs in Eastern Europe, India, and China. Most of the current industrial production is based on the efficient second synthesis developed by Reichstein and Grüssner in 1934. Various attempts to develop a superior, more economical L ‐ascorbic acid process have been reported since 1934. Much time and effort has been developed to find other methods of vitamin C synthesis by fermentation. The use of the fermentation process for the cost‐effective production of L ‐ascorbic acid, however, requires further improvement. Both epidemiological and biochemical studies indicate that vitamin C may play an important role in the prevention of cancer, cataracts, and other disorders. However, there are many gaps in the knowledge of vitamin C, eg, in its role in nutritional interrelationships and in metabolic interactions, as well as its role in prevention of various diseases in humans. Although much additional knowledge concerning the various factors affecting the ascorbic acid status of humans has been acquired in the past decade, the optimum ascorbic acid intake necessary to maintain peak physical and mental health still needs to be established.

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Water-soluble Vitamin Assays in Human Nutrition

Cited by 78 publications

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Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables

Ascorbic Acid

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