Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>News>This Article
  News
Return

All-Enzymatic HPLC Method for Determination of Individual and Total Contents of Vitamin B6 in Foods

Published: Wednesday, June 13, 2012
Last Updated: Wednesday, June 13, 2012
Bookmark and Share
The study aimed to develop a novel method, which uses enzymatic reactions in all the steps and is applicable for determination of the seven individual vitamin B6 compounds in foods.

Background
There is a need for a reliable and accurate method for quantification of each of the seven individual vitamin B6 compounds including pyridoxine-β-glucoside in foods.

Objective
To determine pyridoxal (PL), pyridoxamine (PM), pyridoxine (PN), pyridoxal 5′-phosphate (PLP), pyridoxamine 5′-phosphate (PMP), pyridoxine 5′-phosphate (PNP), and pyridoxine-β-glucoside (PNG) in foods.

Design
By specific enzymatic treatment, each of the seven vitamin B6 compounds was all converted into 4-pyridoxolactone, which is a highly fluorescent compound. In total, seven separate, enzymatic steps were performed for each sample. Separation and quantification were performed with reversed-phase high performance liquid chromatography (HPLC) coupled with fluorescence detection. For each sample type the result was corrected for the recovery based on spiked samples. The method was applied for analyses of chicken liver, chicken white meat, egg yolk, egg white, dried anchovy, carrots, and garlic.

Results
The recovery varied from 14 to 114% in chicken liver, chicken white meat, egg yolk, egg white, dried anchovy, carrot, and garlic. Each food showed a characteristic distribution of the seven vitamin B6 compounds. The PNG was only found in low amounts; that is, 17–29nmol vitamin B6/g in the plant-derived foods, carrot and garlic. Only egg white showed a lower content, 3nmol/g. Overall the content in chicken liver, chicken white meat, and egg yolk had a total content of vitamin B6 between 42 and 51nmol/g. Both PM and PMP were high in the chicken liver. In contrast, PL and PLP were high in the chicken white meat. The main vitamin B6 in the egg yolk was PLP. The dried anchovy contained high amounts of PLP and PMP and a total content of 144nmol/g.

Conclusions
The enzymatic-based HPLC method was applied for the determination of seven vitamin B6 compounds in foods. Their distribution in the foods varied significantly.

The article is published online in Food & Nutrition Research and is free to access.


Further Information
Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 2,400+ scientific posters on ePosters
  • More than 3,700+ scientific videos on LabTube
  • 35 community eNewsletters


Sign In



Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into TechnologyNetworks.com you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.

Related Content

Comparison of Caffeinated and Decaffeinated Coffee - Implications for Alzheimer's Disease
Researchers from the National University of Singapore successfully demonstrated the viability of GC-TOF-MS as an analytical platform for metabolomics analysis of coffee samples.
Monday, September 08, 2014
Immunochromatographic Assay for Rapid Salmonella Detection
The test strip described in the study would be beneficial for poultry farms and other veterinary production for the monitoring of S. Typhimurium and/or S. Enteritidis contamination.
Tuesday, August 12, 2014
Application of MALDI-TOF MS for the Identification of Food Borne Bacteria
MALDI-TOF MS is a promising platform for quick, flexible, and reliable identification of food microbial isolates.
Tuesday, April 29, 2014
Monitoring and Risk Assessment of Pesticide Residues in Commercially Dried Vegetables
The study aimed to analyze the presence of 253 pesticides commonly used on dried vegetables and to check their compliance with existing regulations.
Tuesday, March 11, 2014
Determination of Cyanogenic Compounds in Edible Plants by Ion Chromatography
Ion chromatography following acid hydrolysis was employed to prevent thiocyanate interference of the colorimetric methods.
Tuesday, December 10, 2013
LC-MS/MS-Based Multibiomarker Approaches for the Assessment of Human Exposure to Mycotoxins
To overcome the disadvantages of indirect methods, biomarker approaches were developed as a biomonitoring tool for some major mycotoxins.
Wednesday, November 13, 2013
Predictors of Obesity: The "Power" of the Omics
Diet and nutrient biomarkers should provide objective measures of dietary intake and nutritional status, as well as an integrated measure of intake, absorption and metabolism.
Friday, October 25, 2013
Optical Biosensors for Food Quality and Safety Assurance
With high specificity, convenience and quick response there is growing interest in biosensors for food safety testing.
Monday, October 07, 2013
Pesticide Residue Screening Using a Novel Artificial Neural Network Combined with a Bioelectric Cellular Biosensor
Researchers have developed and trained a customized feed forward artificial neural network for the classification of the pesticide groups, pyrethroids, carbamates, and organophosphates.
Friday, September 20, 2013
Effect of Trans Fatty Acid Intake on LC-MS and NMR Plasma Profiles
In this study, NMR and LC-MS untargeted metabolomics has been used as an approach to explore the impact of trans fatty acid intake on plasma metabolites.
Tuesday, August 13, 2013
Low Density Solvent-Based Dispersive Liquid-Liquid Microextraction for the Determination of Synthetic Antioxidants in Beverages by HPLC
In this study, researchers propose a method that could be used for monitoring as well as controlling the synthetic antioxidants in aqueous food samples.
Wednesday, July 31, 2013
What's New in the Diagnosis and Management of Food Allergy in Children?
With the increasing worldwide prevalence of food allergy comes a renewed impetus for improving diagnosis and management.
Monday, June 24, 2013
Genetically Modified Crops and Food Security
Although GM crops are not a panacea for the problems of hunger and malnutrition, evidence suggests that GM crops can be an important component in a broader food security strategy.
Monday, June 24, 2013
A Simple HPLC Method for Determining the Purine Content of Beer and Beer-Like Alcoholic Beverages
In this article researchers from Teikyo University report an improved method for determining small amounts of purines in alcoholic beverages.
Wednesday, May 29, 2013
Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process
The study has demonstrated that discrimination between the cell wall residues of fruits and vegetables is possible with the use of FT-IR spectra analysed using the PCA method.
Thursday, May 16, 2013
Scientific News
How To Keep Your Rice Arsenic-Free
Researchers at Queen’s University Belfast have made a breakthrough in discovering how to lower worrying levels of arsenic in rice that is eaten all over the world.
Pesticide Found in 70 Percent of Massachusetts’ Honey Samples
New Harvard University study says that the pesticide commonly found in honey samples is implicated in Colony Collapse Disorder.
Printed "Smart Cap" Detects Spoiled Food
It might not be long before consumers can just hit “print” to create an electronic circuit or wireless sensor in the comfort of their homes.
Red Wine Antioxidant May Provide New Cancer Therapy Options
Resveratrol and quercetin, two polyphenols that have been widely studied for their health properties, may soon become the basis of an important new advance in cancer treatment,
New Research will Show How the Environment Could Change the Way We Eat
A new study funded by the Wellcome Trust will investigate how environmental changes over the next 20-30 years may impact the way we eat, in the UK and worldwide.
Blue LEDs Can be Used to Preserve Food
Blue light emitting diodes (LEDs) have strong antibacterial effect on major foodborne pathogens and can be used as a chemical-free food preservation method, a new study has found.
FDA Declares Trans Fatty Acids Unsafe for Consumption
TFAs are widely recognized as the most harmful fat with regard to causing cardiovascular disease (CVD).
Fat, Sugar Cause Bacterial Changes that may Relate to Loss of Cognitive Function
A study has indicated that both a high-fat and a high-sugar diet, compared to a normal diet, cause changes in gut bacteria that appear related to a significant loss of "cognitive flexibility," or the power to adapt and adjust to changing situations.
How Anthrax Spores Grow in Cultured Human Tissues
New findings to help predict risk and outcomes of anthrax attacks.
Food Research at the Microscale
Thermal stage microscopy allows food science microscopists to analyze samples under a range of conditions.
SELECTBIO

Skyscraper Banner
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
2,400+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
3,700+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FREE!