Determination and evaluation of in vitro bioaccessibility of the pyridoxal, pyridoxine, and pyridoxamine forms of vitamin B6 in cereal-based baby foods

Abstract

The bioavailability of the pyridoxal (PL), pyridoxine (PN), and pyridoxamine (PM) forms of vitamin B6 is different, considering that their bioaccessibility in baby foods is important for infant and young children’s nutrition. The aim of this study was to determine and evaluate the bioaccessibility of the PL, PN, and PM forms of vitamin B6 in cereal-based baby foods an in vitro digestive system. In this study, the PL, PN, and PM forms of vitamin B6 were determined using HPLC in 13 cereal-based baby foods. The average bioaccessibility of the PL, PN, and PM forms in gastric pH 1.5 were 53%, 76%, and 50%, respectively. When the gastric pH was 4, the average bioaccessibility of PL, PN, and PM were 38%, 67%, and 36%, respectively. As observed in this study, the bioaccessibility of the PL, PN, and PM forms of vitamin B6 in baby foods is lower in both gastric pHs.