Thiamine Content Research Articles

On–Off–On fluorescence sequential sensor for silver ions, thiamine and anti-counterfeiting application using mannitol derived carbon dots

We are reporting the synthesis of mannitol derived carbon dots (MCDs) and their application as silver ion and thiamine sensors. The synthesized MCDs were characterized by HR-TEM, FT-IR, UV–visible, fluorescence, XRD and Raman methods. The synthesized MCDs exhibit a blue emission at 444 nm and the quantum yield of the MCDs is 43.8%. The MCDs particle size was determined to be 3.09 nm with a mono-dispersed nature, using HR-TEM images. Next, we have used MCDs as a probe for the detection of silver ions and thiamine. Interestingly, the highly blue emitting MCDs fluorescence was quenched (ON–OFF) upon the addition of silver ions. On addition of thiamine into the same solution, the fluorescence was enhanced (OFF–ON) . Based on the emission intensity changes, we determined the concentrations of silver ions and thiamine. The limit of detection of silver ions and thiamine were calculated to be 0.5 nM and 0.57 nM (LOD = 3 S/m), individually. The MCDs show high selectively towards the detection silver ions and thiamine. To this end, we have applied this sensor method for the sensing of silver ions in water, silver antibiotic sulfadiazine cream and also thiamine in drugs and biological samples. Notably, we have developed a wax pencil, designed for on-site monitoring of silver ions and thiamine with a wax coated paper based kit. Further, we have successfully prepared an anti-counterfeiting fluorescent ink using mannitol derived carbon dots and a PEG solution. Our anti-counterfeiting fluorescent ink is a low cost material, easy to use and it can replace the commercially available fluorescent inks.

High Lipid Content of Prey Fish and n-3 PUFA Peroxidation Impair the Thiamine Status of Feeding-Migrating Atlantic Salmon (Salmo salar) and Is Reflected in Hepatic Biochemical Indices.

Signs of impaired thiamine (vitamin B1) status in feeding-migrating Atlantic salmon (Salmo salar) were studied in three Baltic Sea areas, which differ in the proportion and nutritional composition of prey fish sprat (Sprattus sprattus) and herring (Clupea harengus). The concentration of n−3 polyunsaturated fatty acids (n−3 PUFAs) increased in salmon with dietary lipids and n−3 PUFAs, and the hepatic peroxidation product malondialdehyde (MDA) concentration increased exponentially with increasing n−3 PUFA and docosahexaenoic acid (DHA, 22:6n−3) concentration, whereas hepatic total thiamine concentration, a sensitive indicator of thiamine status, decreased with the increase in both body lipid and n−3 PUFA or DHA concentration. The hepatic glucose 6-phosphate dehydrogenase activity was suppressed by high dietary lipids. In salmon muscle and in prey fish, the proportion of thiamine pyrophosphate increased, and that of free thiamine decreased, with increasing body lipid content or PUFAs, or merely DHA. The thiamine status of salmon was impaired mainly due to the peroxidation of n−3 PUFAs, whereas lipids as a source of metabolic energy had less effect. Organochlorines or general oxidative stress did not affect the thiamine status. The amount of lipids, and, specifically, their long-chain n−3 PUFAs, are thus responsible for generating thiamine deficiency, and not a prey fish species per se.

Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran.

Wheat bran supplementation in cereal food processing improves the nutritional value and quality of the final products. However, whether wheat bran has the potential as a biofortifier to enhance nutritional and flavor of fermented vegetables remains unknown. The study aimed to evaluate the potential of wheat bran supplementation for nutrition and flavor fortification during radish fermentation, and to explore the role of microorganisms in nutritional and flavor development. Using high-throughput sequencing coupled with high-performance liquid chromatography and headspace solid-phase microextraction-gas chromatography-mass spectrometry, the microbial community profiles and nutritional and flavor changes of wheat bran-treated samples were analyzed and compared with control samples. Correlation analysis between bacteria taxa with metabolites were also performed. The results showed that wheat bran treatment increased the content of most free amino acids (FAAs), α-linolenate, thiamine, and riboflavin in the samples (p < 0.05). In addition, the increased consumption of reducing sugar and glutamate in the wheat bran-treated samples was due to the production of secondary metabolites such as lactic acid, ethanol, acetic acid, and GABA (p < 0.05). Moreover, compared with control samples, the flavor of the wheat bran-treated pickled radish was preferable. Wheat bran increased the amount of alcohol, ester, acid, and ketones compounds but reduced the number of sulfides, which increased the aroma but decreased the pungent flavor. Additionally, the correlation analysis suggested that Lactobacillus, the most dominant genus, was boosted by wheat bran and was positively associated with most of FAAs, GABA, and lactate, while negatively associated with most sulfides. Therefore, compared with the control, wheat bran treatment could improve the nutritional values and sensorial properties of radish pickles. New areas of research should explore the co-fermentation of other vegetables with wheat bran, and the potential of this processing technique to provide consumers with products of high nutritional quality.

Determination of Proximate Composition, Phytochemical Contents, Amino Acid Profile, and Functional Characteristics of Landolphia togolana Root Bark as a Potential Functional Food

Abstract Overtime, consumers have become more concerned with eating a nutritious diet in order to improve their well-being. In this regard, plant bioactive chemicals with functional activity might play a crucial role in preventing acute and chronic health diseases in addition to their usual nutritional functions. As a result, researchers, health experts, and regulatory agencies are seeking known and yet to be identified plants for potential use as functional foods. Therefore, this study evaluated the nutritional composition of Landolphia togolana. L. togolona root procured from a commercial farm was extracted using methanolic extraction and subjected to laboratory analyses to check for its proximate composition, phytochemical screening, mineral composition, amino acid profiling, and functional characteristics. Results showed that L. togolona is a good source of carbohydrate (40.03). The highest and lowest minerals were iron (36.3 mg/100g) and calcium (0.86 mg/100g) respectively, and the higher contents of thiamine (39.28 µg/100g) and α-tocopherol (52.98 µg/100g). Secondary plant metabolites found were flavonoids (392.49 mg QE/g), steroids (126.00 g/100 mL), triterpenes (95.68 g/mL), alkaloids (0.41 g/100mL), saponins (0.821 g/100 mL), tannins (148.8 mgTA/g), and glycosides (0.04 g/100mL). Amino acid profiling revealed significant levels of essential amino acids such as glutamine (7.8 mg/100g), histidine (3.90 mg/100g), and proline (3.60 mg/100g). Further results showed a high swelling index (SI = 2.21) and water absorption capacity (WAC = 3.10). Analysis of color indicated values for L* a* b*. L. togolana is a rich source of phytochemicals, vitamins, and amino acids and could be well integrated in local diets. Keywords: Functional food, Landolphia togolana, Phytochemical, Proximate, Thickeners

The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.).

This study aimed to evaluate the effect of cultivation conditions in the context of light on the retention of selected vitamins, minerals and polyphenols in the stem and cap of the oyster mushroom (Pleurotus ostreatus L.). Additionally, the effect of the retention of bioactive components on the antioxidant activity of mushroom extracts was evaluated, taking into account the morphological part. Oyster mushrooms grown in the light of 200 lux had higher riboflavin content compared to mushrooms exposed to the light of lower intensity. The thiamine content of the mushrooms dropped with decreasing light intensity during cultivation. The content of biologically active compounds was found to be equal in the stem and the cap. In the case of riboflavin, it was shown that its contents in cap fractions, irrespective of the cultivation method, was statistically significantly higher than in stems. The mineral composition of caps and stems differed from each other. No differences in Zn and Cu content between the morphological parts of the mushroom studied were found. However, it was shown that the stems, regardless of the type of light, contained less iron, magnesium and sodium. Thus, it was observed that limited light exposure caused an increase in the content of total polyphenolic compounds, which did not correlate with antioxidant activity. There was no effect of the light on the antioxidant activity of mushrooms. It was also shown that stem extracts had higher antioxidant activity compared to the extracts obtained from the caps. This findings point to the possibility and potentail of use both fraction of mushrooms in the new food products development.

Thiamine, Riboflavin, and Niacin Content in Korean Minor Cereals

Thiamine, Riboflavin, and Niacin Content in Korean Minor Cereals

UV-VIS spectrophotometric-assisted chemometric calibration models for simultaneous determination of thiamine and pyridoxine vitamins in powdered infant formula

Thiamine and pyridoxine, which are hydrophilic B vitamins, are compounds that play an important role in many biochemical events for the health of infants and adults. Recently, because of the complexity of food and pharmaceutical composition, chemometric models are preferred to obtain relevant information from multivariate measured data. The aim of this study was to determine the simultaneous quantitative analysis of thiamine and pyridoxine in powdered infant formula and pharmaceutical formulations by the UV-visible spectrophotometric method coupled with chemometric calibration models (partial least squares (PLS) and principal component regression (PCR)). These vitamins were extracted by addition of trichloroacetic acid (precipitation of proteins) after samples of powdered infant formula was dissolved in Milli-Q water. Factorial design was used to prepare the calibration (25 samples) and validation (8 samples) sets containing mixture of thiamine and pyridoxine within their linear range (2.5-25 μg/mL). Spectra of obtained mixtures and samples were recorded between wavelengths of 200-360 nm with the intervals Δλ=1 nm. In regression models created by using PLS and PCR algorithm, the results had acceptable recovery 98.14% for both compounds. These chemometric models predict the quantification of both, thiamine and pyridoxine in powdered infant formula samples via interpreting the UV-Vis spectrum. The average thiamine and pyridoxine contents of powdered infant formula samples were found to be 5.02±0.065 μg/g and 4.32±0.086 μg/g for PLS model and 4.98±0.078 μg/g and 4.03±0.091 μg/g for PCR model, respectively.

Influence of cooking process on the content of water-soluble B vitamins in rice marketed in Iran.

The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.

B-Vitamins and Choline in Human Milk Are Not Impacted by a Preconception Lipid-Based Nutrient Supplement, but Differ Among Three Low-to-Middle Income Settings-Findings From the Women First Trial.

Introduction: Optimal human milk (HM) B-vitamin concentrations remain undefined, especially in areas where undernutrition is prevalent. The impact of supplementation pre-conception through pregnancy on HM B-vitamin composition remains unknown.Methods: Human milk (HM) was collected at 2-weeks postpartum from 200 women in Guatemala, India, and Pakistan (the Women First Trial). The women were randomized to start a lipid-based nutrient supplement before conception, at end of the first trimester, or not at all; intervention continued until delivery. HM concentrations of eight B-vitamins and choline were assessed via ultra-performance liquid chromatography-tandem mass spectrometry. Maternal diet was assessed in early pregnancy, and infant growth followed through 6 months post-delivery.Results: Despite supplement exposure averaging 15.7 (pre-conception arm) and 6.0 months (prenatal arm), HM B-vitamins did not differ between arms, but site differences were evident. Guatemala had higher HM concentrations of vitamin B3 than Pakistan and India. Pakistan had higher HM concentrations of thiamin and vitamin B6 than India and Guatemala. Cohort average HM vitamin B2 (162 ± 79 μg/L) and B6 (31.8 ± 24.6 μg/L) fell below values defined as deficient in 81.5 and 85.5% of samples, potentially reflecting sampling procedures and timing. Maternal dietary intakes of only vitamin B6 and choline were associated with the corresponding concentrations in HM (p < 0.005). No HM B-vitamin concentrations were associated with infant growth.Conclusion: Prenatal supplementation for at least 6 months had no impact on HM B-vitamin concentrations at 2-weeks postpartum. Results suggest that the adequacy of HM composition was generally maintained, with potential exceptions of vitamin B2 and B6.

Dietary thiamine requirement and its effects on glycolipid metabolism in oriental river prawn (Macrobrachium nipponense)

A 10-week feeding trial was conducted to investigate the optimal dietary thiamine requirement of oriental river prawn Macrobrachium nipponense with the effects on glycolipid metabolism evaluated. A total of 960 prawns with an average weight of 0.18 g were selected and randomly fed six semi-purified diets containing graded levels of thiamine (14.10, 35.20, 43.30, 61.40, 95.60 and 165.00 mg/kg, respectively) in an indoor water circulation system. Each diet was tested in 4 replicates. Final weight, weight gain, specific growth rate, protein efficiency rate, hemolymph thiamine and triglycerides concentrations all increased significantly (P < 0.05) with increasing dietary thiamine levels up to 61.40 mg/kg, and then decreased. A similar result was also observed in hemolymph transketolase activities except for the fact that the maximum value was observed in the 95.70 mg/kg group (P < 0.05). However, the opposite was true for hemolymph glucose and pyruvate concentrations with no statisticaldifference observed (P > 0.05). As dietary thiamine levels increased, the expressions of hexokinase and acetyl-CoA carboxylase both increased significantly (P < 0.05), and peaked at the 95.70 mg/kg group. Similar results were also observed in the expressions of glucose transporter 2, pyruvate kinase, glycogen synthase and fatty acid synthase except that the maximum values were all observed in the 61.40 mg/kg group. Furthermore, the expressions of pyruvate carboxylase, phosphoenolpyruvate carboxykinase, carnitine palmitoyltransferase I and hormone-sensitive triglayceride lipase all decreased significantly (P < 0.05) with increasing dietary thiamine levels up to 61.40 mg/kg, and then plateaued. Based on the broken-line regression analysis of growth performance and hemolymph thiamine content, the optimal thiamine requirement of M.nipponense was estimated to be 66.80 and 67.57 mg/kg, respectively.

Determining Baltic salmon foraging areas at sea using stable isotopes in scales—a tool for understanding health syndromes

AbstractManaging fish stocks for species migrating between freshwater and the sea is challenging when ecological information for life stages at sea is poorly known. Oceans offer increased opportunity for growth but also morbidity and mortality. By improving our understanding of foraging at sea we can better identify factors driving stock health and recruitment. We analysed stable isotopes of carbon and nitrogen (δ13C and δ15N) in scales from tagged Baltic salmon (Salmo salar) caught at sea over four decades. We found consistently divergent patterns in δ13C and δ15N between the two main basins of the Baltic Sea, which can be used to determine foraging area. Isotope analysis of amino acids revealed differences in source δ15N as the main reason for observed differences between basins. We also analysed isotopes in scales and thiamin concentrations in roe (thiamin deficiency can cause substantial fry mortality) from adult female salmon returning to a river to spawn in 2017 and 2018. Individuals with low thiamin levels were associated with offshore feeding in both basins, suggesting the deficiency syndrome is widespread in the Baltic Sea.

Evolution of microbial communities and nutritional content of fermented Amaranthus sp. leaves

Amaranth (Amaranthus sp.) is a promising indigenous leafy vegetable plant capable of contributing to food security in sub-Saharan Africa, thanks to its adaptability to diverse soils and its drought tolerance. Its edible parts such as leaves are characterized by high nutrient content. Food losses along the supply chain due to spoilage, however, especially of fresh produce is a challenge facing most of the sub-Saharan African countries in tackling food insecurity in the region. This calls for innovative yet inexpensive solutions such as natural fermentation to preserve the quality and safety of the commodity. To demonstrate the feasibility of natural fermentation in the preservation of vegetable amaranth, leaves were submerged (1:0.5 w/v) in distilled water with 3% sucrose and 3% NaCl dissolved. Control batches were prepared using only distilled water (1:0.5 w/v) with amaranth leaves. Samplings of both treated leaves and controls occurred at 0, 24, 48, 72, and 168 h to measure the pH and determine microbial population changes using culture and molecular-based techniques. Furthermore, the effects of treatment on nutritional content were assayed at the end of the process to determine the levels of B-group vitamins, β-carotene, lutein, and anti-nutrient phytic acid from unfermented fresh air-dried and 3% sucrose and 3% NaCl treated amaranth leaves. Finally, a visive and olfactive analysis was carried out to evaluate the acceptability of the final product. The significant drop of pH and the correct growth of Lactobacillaceae occurred only in treated batches, although Lactococcus was found in both treated and control samples. Furthermore, mean counts observed on selective media for controls and molecular high-throughput sequencing (HTS) analyses confirmed that in control samples, the undesired bacteria represented more than 60% of the microbial population. In treated amaranth leaves the amount of thiamin, riboflavin, vitamin B6, β-carotene and lutein content were higher compared to the fresh unfermented air-dried leaves, and phytic acid content diminished after 7-days treatment. These findings suggest that treatment of amaranth leaves using 3% sucrose and 3% NaCl does not only preserve the commodity by arresting the growth of undesired microorganisms involved in spoilage and fosters the lactic acid bacteria but also improves the nutritional content of the fermented end product that has been warmly welcomed by panelists.

Utilization of black rice (Oryza sativa L. indica) extract in making sarabba as functional drink

Indonesian traditional drink such as Sarabba is generally consumed for its taste. However, this drink has certain functional properties which originated from its basic ingredients. To enhance its functional properties, other natural ingredients such as black rice extract can be added to the basic ingredients. Therefore, the objectives of these study were to find out the best treatment for the use of black rice extract in producing of Sarabba and the effect of drying time on proximate value, anthocyanin, and thiamine contents; and solubility level of the product. Black rice is one type of local varieties that contains anthocyanins, a group of flavonoids, which is beneficial to health. This research used black rice as basic ingredient in making instant “Sarabba”. Sarabbais one traditional drink from South Sulawesi which is made from brown sugar, ginger and coconut milk. The aim of this research was to determine the best treatment of the utilization of black rice extract in making “sarraba” instant. Sarabbawas prepared with ratio of black rice and water, 50%: 50%; 30%: 70%; 70%: 30 %. The best treatment was then subjected to drying process at different times, 1 hour, 1.5 hours, 2 hours to determine the effect of drying time on proximate, anthocyanin, thiamine and solubility content. The sensory value and solubility results obtained were treated with quantitative descriptive with three replications. The best result of sensory evaluation based on color, taste, odor and texture was found in treatment 70% rice:30% water. The result showed that best content of water, carbohydrate and solubility level were obtained at two hours drying which were 1.67%, 0.11% and 20 seconds, respectively. The best content of ash, anthocyanin, thiamin and fat content were obtained during one hour drying which were 2.3%, 11.83%, 0.056% and 0.03, respectively. The highest protein content was obtained from of 1.5 hours drying treatment (4.78%). Recommended Sarabbainstant processing was ratio of black rice 70% : water 30% and one hour drying.

Furosemide-related thiamine deficiency in hospitalized hypervolemic patients with renal failure and heart failure

BackgroundWe aimed to describe the thiamine status in hospitalized hypervolemic heart failure (HF) and/or renal failure (RF) patients treated with furosemide and to investigate whether there was a difference in furosemide-related thiamine deficiency between patients with RF and HF. MethodsPatients who were diagnosed as hypervolemia and treated with intravenous furosemide (at least 40mg/day) were included in this prospective observational study. Whole blood thiamine concentrations were measured 3 times during hospital follow-up of patients. ResultsWe evaluated 61 hospitalized hypervolemic patients, of which 22 (36%) were men and 39 (64%) were women, with a mean age of 69.00±10.39 (45–90) years. The baseline and post–hospital admission days 2 and 4 mean thiamine levels were 51.71±20.66ng/ml, 47.64±15.43ng/ml and 43.78±16.20ng/ml, respectively. Thiamine levels of the hypervolemic patients decreased significantly during the hospital stay while furosemide treatment was continuing (p=0.029). There was a significant decrease in thiamine levels in patients who had HF (p=0.026) and also, thiamine was significantly lower in HF patients who had previously used oral furosemide before hospitalization. However, these findings were not present in patients with RF. ConclusionsThiamine substantially decreases in most hypervolemic patients receiving intravenous furosemide treatment during the hospital stay. Thiamine levels were significantly decreased with furosemide treatment in especially HF patients, but the decrease in thiamine levels did not detected at the same rate in RF patients. Diuretic-induced thiamine loss may be less likely in RF patients, probably due to a reduction in excretion.

A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C

Nanofibers were fabricated by using the electrospinning technique. The diameter of gelatin nanofibers was measured as 41.511 nm. When thiamine was integrated into the nanofibers, it was increased to 100.156 nm. After raw red meat and salmon samples were coated with the nanofibers, the samples were stored at cold storage conditions. The thiamine levels of raw uncoated red meat (RM, 400 to 379 µg/100 g: p < 0.05) and salmon meat (SM, 68 to 62 µg/100 g: p < 0.05) were decreased. The coating increased thiamine contents in raw (519 to 563 µg/100 g) and cooked (416 to 485 µg/100 g) RM samples. Thiamine contents of raw (75 to 78 µg/100 g) and cooked (67 to 75 µg/100 g) SM samples were increased (p < 0.05). The changes in the bioaccessibility of uncoated and coated RM samples were in the range of 85–76%, and 87–79%, respectively while salmon samples were increased from 79 to 94% (p < 0.05).

115 Stability of Thiamine Supplied by Vitamin Premix and Yeast Ingredients in Canned Cat Food

Abstract Despite numerous process modifications, thiamine retention of canned cat food has not improved. Yeasts possess a binding protein which may provide a thiamine form able to withstand retort processing. Therefore, the objective was to evaluate dried yeasts as thiamine sources in canned cat food. Treatments were arranged as a 2ｘ4 factorial with 2 levels of vitamin premix (with or without) and 4 sources of yeast (none (NY), LBV, BY, or EA). Inclusion of LBV matched the thiamine contribution from the vitamin premix and BY and EA were capped at 5%. Three replicates were processed in a horizontal still retort to an average total F0 of 79.23 minutes. Thiamine degradation was calculated as the difference between pre- and post-retort thiamine contents. Data were analyzed as a randomized complete block design with pre-retort thiamine content as a covariate and production day as a random effect. The Fisher’s LSD post hoc comparison test was performed with ⍺ = 0.05. On average, experimental formulas retained 33.75% thiamine. Thiamine degradation was not affected by the inclusion of vitamin premix (P = 0.0670), but was affected by the inclusion of yeast (P = 0.0232) and the interaction between vitamin premix and yeast (P = 0.0002). Thiamine loss between NY (-31.3 mg/kg DM) and BY (-33.8 mg/kg DM) were similar (P &amp;gt; 0.05) whereas EA (-40.5 mg/kg DM) and LBV (-55.6 mg/kg DM) lost more (P &amp;lt; 0.05) thiamine than NY. The treatment of EA with vitamin premix (-70.3 mg/kg DM) lost more (P &amp;lt; 0.05) thiamine than no yeast, BY, or EA without vitamin premix (average -17.4 mg/kg DM) and all others (average -57.3 mg/kg DM) were intermediate (P &amp;gt; 0.05). Inclusion of vitamin premix with yeast did not minimize thiamine loss and BY exhibited similar thiamine degradation as intrinsic thiamine in standard ingredients.

Effect of Some Preliminary Processing Techniques on Nutrients, Anti-nutrients, Mineral and Vitamin Composition of Four Varieties of Nigerian Sweet Potato [Ipomoea Batatas L. (Lam.)

ABSTRACT Effects of preliminary processing techniques such as peeling, washing, cutting, slicing and drying on chemical composition of sweet potato were studied. Generally there were increases in protein, fat, carbohydrates, ash, fiber and sugars. Calcium, potassium and magnesium contents were increased in all samples. Iron contents were increased as much as 37% to 88%, zinc 7% to 9%, copper 252% to 333%. Vitamin C contents were reduced by 46% and 52%. Thiamine contents increased by between 14% and 100%. Riboflavin and Niacin were greatly increased for all samples. β-carotene contents were increased between 17% and 72%. Tannin was the only anti-nutrient found. It was observed to have reduced in all samples between 66% and 70%. The results of this study may help in understanding changes in nutrition during preliminary processing and therefore preservation of food quality. Abbreviations: Orange fleshed sweet potato (OFSP); Purple fleshed sweet potato (PFSP); Yellow fleshed sweet potato (YFSP); White fleshed sweet potato (WFSP); Association of Official Analytical Chemists (AOAC); Trypsin Inhibition Activity (TIA); Analysis of Variance (ANOVA); Statistical Packages for Social Sciences (SPSS); Duncan’s Multiple Range Test (DMRT); International Union of Food Science and Technology (IUFosT); United States Potato Board (USPB), ND (Not Detected).

Исследование влияния контаминации воды на сохранность витаминов в соковой продукции

Introduction. Whey drinks, fruit nectars, and reconstituted juices are usually based on domestic water. This water may contain various contaminants, which can interact with vitamins in fruit drinks. The research objective was to study the impact of trichloromethane, hydroxybenzene, chlorophenol, trichloroethylene, and ethylene chloride on the state of vitamins in juice products.&#x0D; Study objects and methods. The study featured aqueous fruit and berry concentrates, used in fruit nectar production. The control sample contained water without contaminants, while the test samples involved trichloromethane, trichloroethylene, ethylene chloride, hydroxybenzene, and chlorophenol. Capillary zone electrophoresis made it possible to determine bioactive substances (vitamins) in aqueous fruit and berry concentrates. Molecular absorption spectroscopy in visible spectrum was used to check the color intensity. Gas chromatography helped to analyze the content of contaminants.&#x0D; Results and discussion. The experiment tested vitamin preservation in fruit nectars based on water contaminated with trichloromethane, trichloroethylene, ethylene chloride, hydroxybenzene, and chlorophenol. Trichloromethane did not react with bioactive substances. Trichloroethylene, ethylene chloride, hydroxybenzene, and chlorophenol lowered the content of ascorbic acid, carotene, thiamine, riboflavin, choline, and pyridoxine. Depending on the organic matter, water contamination led to a decrease in carotene by 7–35%, vitamin B1 – by 10–100%, B2 – by 11–100%, B4 – by 8–45%, and B6 – by 8–100 in the finished product. The paper introduces a theoretic substantiation of the interaction between the contaminants and the bioactive substances.&#x0D; Conclusion. Water, contaminated with such organic substances as hydroxybenzene, chlorophenol, trichloroethylene, and ethylene chloride, proved to affect the vitamin preservation in juices, which was illustrated by chemical equations. Therefore, juice production requires preliminary water purification because toxic and cancerogenic substances can decrease the quality and food safety of the finished product.

A new method for calculating thiamin content and determining appropriate thiamin levels in foods

The thiamin content of some foods is inappropriately calculated per 100 kcal, 100 g or 100 mL, or the reference amount customarily consumed (RACC). So, making some food choices based on them to achieve adequate thiamin intake may increase the risks of some chronic diseases. Calculating the thiamin content and determining appropriate thiamin levels based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed in 7990 food items. Making some food choices based on the FDA and CAC per serving (the serving is derived from the RACC) or CAC per 100 g or 100 mL to achieve adequate thiamin intake exceeded energy needs, which could lead to overweight or obesity. Making some food choices based on the CAC per 100 kcal or CAC per 100 g or 100 mL to achieve adequate thiamin intake did not meet thiamin requirements, which could lead to thiamin deficiency. Some foods that met thiamin requirements were not appropriate food choices based on the CAC per 100 g or 100 mL or CAC per serving to achieve adequate thiamin intake. Making food choices based on the proposed method met thiamin requirements and did not exceed energy needs.

Dietary thiamin requirement of fingerling major carp Catla catla (Hamilton).

Dietary thiamin requirement of fingerling Catla catla (3.5±0.15g) was evaluated by feeding casein-gelatin-based iso-nitrogenous (350g/kg crude protein) and iso-caloric (16.72kJ/g GE) diets containing six graded levels of thiamin (0, 0.2, 0.4, 0.8, 1.6 and 3.2mg/kg dry diet) for 12weeks. Significantly (p<0.05) higher weight gain (AWG), best feed conversion ratio (FCR), protein retention efficiency (PRE), RNA/DNA ratio and haematological indices were recorded in fish fed diet containing 0.8mg/kg thiamin. Dietary thiamin supplementation improved transketolase activity (TKA) and maximum value was recorded in fish fed 0.8mg/kg thiamin beyond which stagnation in TKA activity was evident. Liver thiamin concentration was found to be maximum in fish fed diet containing 1.6mg/kg thiamin. A significant (p<0.05) consistent reduction in the hepatic thiobarbituric acid reactive substances (TBARS) activity was displayed with incremental concentration of thiamin up to 0.8mg/kg, beyond which a reverse trend was evident. However, a significant (p<0.05) improvement was noted in superoxide dismutase (SOD) and catalase (CAT) activity with the increasing level of dietary thiamin from 0 to 0.8mg/kg. Broken-line regression analysis of AWG, FCR, PRE and TKA estimated the requirement in the range of 0.74-0.79mg/kg dry diet.