Abstract
ABSTRACTTo examine the levels of glycosylated vitamin B6 in 22 foods, each food was stirred for 2 hr at pH 6.8 and then incubated for 2 hr at pH 5.0 and 37°C with β‐glucosidase (60 units per g food). Vitamin B6 content of foods was measured microbiologically before and after enzyme treatment as well as with acid hydrolysis. Animal products contained no measurable amount of glycosylated B6. Grains and legumes generally had a high level of this bound form (6–57% of the total vitamin B6). Of the fruits analyzed, orange juice had the highest level of glycosylated vitamin B6 (47%). Among fresh vegetables studied, raw carrots had the highest level (51%). For broccoli and cauliflower, the glycosylated value was higher for the processed food as compared to the raw food.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
