Vitamin B12 Content Research Articles

Cocción de arroz: eficiencia energética, valor nutricional y metales pesados

El arroz es uno de los cereales más producidos y consumidos en el mundo, debido a su aporte calórico a la dieta de los seres humanos. El componente principal del arroz es el almidón, pero también es una fuente importante de minerales, fibras y vitaminas. El arroz puede contener también niveles importantes de metales tóxicos. Existen varios métodos utilizados para la cocción del arroz a nivel doméstico, siendo los más comunes el arroz hervido, la cocción en olla arrocera eléctrica, cocción a presión y cocción en microondas. Se evaluó la eficiencia energética de los métodos hallando que la cocción en olla arrocera eléctrica logró un ahorro del 35 – 40 % en comparación con el método por microondas y el tradicional. La cocción óhmica resultó ser la más rápida, con un tiempo de 5 – 7,5 minutos. Este cereal sufre procesos previos a su consumo, los que pueden afectar el contenido de los compuestos mencionados. El lavado del grano genera una reducción del contenido de minerales esenciales y tóxicos, así como de vitaminas B1 y B2 y de ácido fítico. El remojo no generó cambios significativos en el contenido de vitamina B2, minerales y ácido fítico. La cocción por microondas provocó una menor disminución de vitaminas y ácido fítico que la cocción a altas presiones. La cocción con remojo previo provoca no solo la disminución de metales pesados, sino también de minerales esenciales. Por último, otros autores estudiaron el efecto del tiempo y temperatura de cocción con el fin de analizar la variabilidad de las fracciones digeribles del almidón de arroz. Encontraron que, al aumentar la temperatura de 50 a 90°C, la fracción de almidón de digestión rápida se incrementa.

Optimization of vitamin B12 nano-emulsification and encapsulation using spontaneous emulsification.

In this study, the use of low-energy methods for nanoemulsification of vitamin B12 was investigated to protect this bioactive substance. The effects of sunflower oil concentrations (4-8%), Tween 80 (8-16%), and vitamin B12 (5-15%) on the physicochemical properties of B12 nanoemulsion were evaluated using response surface methodology (RSM). The results indicated that the quadratic model was the most fitting model for experimental data. Optimization revealed that the optimal formulation contained 6.5% sunflower oil, 9.6% Tween 80, and 13% vitamin B12, resulting in maximum efficiency, viscosity, and vitamin B12 content, as well as minimum pH, turbidity, p-Anisidine index, particle size, and polydispersity index (PDI). Under optimal conditions, pH, viscosity, turbidity, efficiency, vitamin B12, p-Anisidine index, PDI, and particle size were 7.24, 17.0024 cp, 2.19, 51.98%, 5.54ppm, 0.01, 0.34, and 322nm, respectively. This study highlights the effectiveness of spontaneous emulsification as a carrier for the encapsulation of bioactive compounds.

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley.

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC-MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP.

Investigation of low amylose rice extrudates blended with germinated green gram and bhimkol flour

Ready-to-eat breakfast cereals (RTEBCs) have been developed from low-amylose rice by incorporating germinated green gram and bhimkol flour. A four variable central composite design (CCD) was used to evaluate the effects of independent variables on product responses, viz. blend ratio (80:10:10–60:30:10) of low-amylose rice flour, germinated green gram and bhimkol), screw speed (200–400 rpm), barrel temperature (90–130 °C) and feed moisture content (10.5–20.5%, wet basis), respectively. Extrudates developed in the optimized condition showed acceptable physic-chemical properties viz. EI (5.5) and BS (0.215 N/mm2), WAI (483.21 g/100 g), WSI (46.22 g/100 g), PV (484 cp) and FV (154 cp). The extrudates were found to have dietary fibre content and vitamin B1 content of 5.16% and 0.847 μg/g, respectively. MTT-proliferation study showed 75.45% survivality for extrudate made of low amylose rice blended with germinated green gram and bhimkol flour at maximum concentration of 50 mg/ml, respectively. Thus it was demonstrated that germinated green gram and bhimkol could be extruded to have a healthy RTBCs as well as weaning food.

Modern methods and techniques for determining the distinctive features of confectionery products

Techniques for determining the weight fraction of protein, water-soluble vitamins B1 and B2, the weight fraction of omega-3 fatty acids, and cholesterol in fat-containing confectionery have been developed. Factual data on the content of vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products have been obtained. It has been found that of the studied samples of sugar cookies, one sample is a source of vitamins B1 and B2. Of the studied samples of fl our confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology for monitoring the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.

Vitamin B12 Content in Lamb Meat: Effect of Cooking and Freezing Temperatures

The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boiling for 45 minutes at 80 °C with regard to modifications in water-holding capacity (WHC). Samples of Longissimus lumborum (LL) and Longissimus thoracis (LT) were utilized to assess this micronutrient using microbiological assay (VitaFast®). In comparison with Fresh Raw Meat (FeRM), Frozen Raw Meat (FoRM) was marked by a reduced difference in B12 content (1.36 ± 0.14 vs. 1.19 ± 0.12 µg/100 g, respectively). However, the values of B12 decreased significantly in Fresh Boiled Meat (FeBM) (0.78 ± 0.40) and Frozen Boiled Meat (FoBM) (1.00 ± 0.07) compared to FeRM. The recorded values of cooking loss (CL) and forced drip loss (FDP) appeared identical. The B12 vitamin content in Hamra lamb meat is generally affected by cooking processes (longer time and higher temperature treatments) than short freezing storage (less than 06 months at – 18 °C). Keywords: B12 vitamin; Cooking; Freezing storage; Lamb meat; Microbiological assay.

Macro and micro components of starch in different soryz (Sorghum orysoidum) varieties

Purpose. To determine the content of macro and micro components of starch in different varieties of soryz.
 Methods. Laboratory method for determination of the content of fat, protein, starch, fatty acids, dietary fiber, water, mineral elements; calculation method for the integral score; mathematical and statistical.
 Results. It was established that the starch of different soryz varieties contained mainly carbohydrates − starch and dextrin (77.5–81.0%). It should be noted that the starch of varieties ‘Kvarts’, ‘Octan’ and ‘Tytan’ had a significantly lower content of carbohydrates. At the same time, the moisture content of the starch was 8.7–11.0%, which corresponded to DSTU 3976-2000 Dry corn starch: Specifications. The content of protein in corn starch was 2.8–4.1%, dietary fiber 2.3–2.8%, fat 1.3–2.6%, saturated fatty acids and ash 0.2–0.3%, depending on the variety. The content of polyunsaturated fatty acids was 0.02–0.04%, which was the lowest. The content of sulfur in corn starch was 60.0–62.1 mg/kg, which was the highest. The content of phosphorus and potassium was at the level of 37–59 mg/kg of starch, and the content of magnesium was 33–41 mg/kg. The content of copper in starch was the least – 0.003–0.006 mg/kg. In addition, vitamin B1 was found in the amount of 0.77–0.81 mg/kg. It should be noted that the decrease in the content of micro components of starch was reliable except for sulfur. It was established that 100 g of starch provides the daily need of the human body for vitamin B1 by 7.0–7.5%, depending on the variety of soryz. Of all mineral elements, the integral score of magnesium was 1.4–1.8%. For phosphorus, this indicator was 0.7–0.9%, iron 0.2–0.3, manganese, sulfur, calcium, potassium 0.1%, copper and sodium 0.02–0.03%.
 Conclusions. Macro and micro components of corn starch vary reliably depending on the variety. Soryz starch contains carbohydrates (starch + dextrin) 77.5–81.6%, protein 2.8–4.1%, dietary fiber 2.3–2.8%, fat 1.3–2.6%, saturated fatty acids and ash 0.2–0.3, polyunsaturated fatty acids 0.02–0.04%, depending on the variety. The moisture content of starch was 8.7–11.0%. Calculations show that the consumption of 100 g of starch provides only 23.2–24.4% of the human body's daily need for carbohydrates, and 9.2–11.2% for dietary fiber. The integral score for protein is 3.0–4.4% and fat 1.4–2.7%. In addition, the content of vitamin B1 in starch is 0.77–0.82 mg/kg. Sulfur content is 60.0–62.1 mg/kg, potassium and phosphorus 37–59 mg/kg, magnesium 33–41 mg/kg, sodium 10–13 mg/kg, calcium 5–9 mg/kg, iron 0.23–0.35 mg/kg, manganese 0.075–0.090 mg/kg, copper – 0.003–0.006 mg/kg.

Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

The sustainable production of vegan or vegetarian food rich in vitamin B12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement of vitamin B12 content in foods. However, limited studies have been conducted on the co-fermentation of P. freudenreichii with other bacteria. This study investigated the co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) and its effects on the sensory characteristics of whole-meal sourdough bread (WMSB) in comparison to WMSB produced with LAB alone. The effects of P. freudenreichii co-fermentation on WMSB vitamin B12 content were also evaluated. Results indicated that P. freudenreichii co-fermentation with LAB significantly reduced (p < 0.05) crumb hardness when compared with WMSB produced with only LAB (4532 ± 176 g and 5313 ± 846 g respectively). A significantly higher adhesiveness (p < 0.05) was also observed due to the presence of P. freudenreichii. Triangle testing showed that perceptible differences were observed between the two WMSB types investigated in this study (p < 0.05). Qualitative data from focus group testing indicated that WMSB produced with co-fermentation has a more homogeneous texture. However, improvement in aroma, texture, and taste was possible in both bread types. The co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) was successful in producing bread with enriched vitamin B12 levels (ranging from 0.89 to 1.44 µg 100 g−1). Overall, the co-fermentation of P. freudenreichii presents an opportunity to improve the nutritional value of WMSB.

Determination of Vitamin B12 and Folate Compounds in Commercially Available Edible Seaweed Products.

Information on the contents of both vitamin B12 and folate in edible seaweeds is limited, of which deficiencies disrupt methionine biosynthesis to accumulate homocysteine as a risk factor of cardiovascular diseases. Both vitamins were determined in commercially available edible seaweed products using high-performance liquid chromatography. Dried purple laver (Neopyropia yezoensis) products contain higher levels of vitamin B12 (approximately 30-60 μg/100 g dry weight) and folate compounds (approximately 880-1300 μg/100 g dry weight) than other seaweed products, such as kombu (Saccharina japonica), hijiki (Sargassum fusiformis), and wakame (Undaria pinnatifida). 5-methyltetrahydrofolate was the major folate compound in purple laver products. 5-formyltetrahydrofolate was found at a moderate level, whereas tetrahydrofolate, 5,10-metenyltetrahydrofolate, 10-formyltetrahydrofolate, and folic acid were found to be minor folate compounds. These findings suggest that dried purple laver (nori) products are suitable sources of vitamin B12 and folate compounds for humans, especially vegetarians.

Determination of Pantothenic Acid and Pyridoxine Contents in Milk and Dairy Products

Determination of Pantothenic Acid and Pyridoxine Contents in Milk and Dairy Products

Pantothenic Acid and Pyridoxine Contents Differ in Cuts of Pork

Pantothenic Acid and Pyridoxine Contents Differ in Cuts of Pork

Cross-Sectional Study to Map Nutritional Quality of Meat, Fish, and Dairy Alternatives in Dutch Supermarkets According to the Dutch Food-Based Dietary Guidelines and Nutri-Score.

Due to a growing challenge to feed the world's population and an increased awareness to minimize the impact of our food choices on climate change, a more plant-based diet has gained popularity with a growing number of plant-based products on the market. To stimulate a plant-based diet that also improves long-term health, data are needed to monitor whether these products are healthy alternatives to animal-based foods. Therefore, this study inventoried 916 plant-based meat, fish, and dairy alternatives from eight Dutch supermarkets. The nutritional quality of each product was assessed by (1) the Dutch food-based dietary guidelines and (2) the Nutri-Score. The results show that over 70% of meat, fish, and dairy alternatives have an A/B Nutri-Score (indicating high nutritional quality), but do not comply with the Dutch dietary guidelines. This is mainly due to high salt and low vitamin B12 and iron content (meat and fish alternatives) or low protein and calcium levels (dairy alternatives). In conclusion, the majority of plant-based products are nutritionally not full alternatives of the animal-based equivalents; however, there are still opportunities for reformulation. To aid the consumer in making healthy plant-based food choices, a better alignment between the Nutri-Score and the recommended dietary guidelines is needed.

Comprehensive analysis of metabolomics on flesh quality of yellow catfish (Pelteobagrus fulvidraco) fed plant-based protein diet.

To investigate the mechanism of plant protein components on nutritional value, growth performance, flesh quality, flavor, and proliferation of myocytes of yellow catfish (Pelteobagrus fulvidraco). A total of 540 yellow catfish were randomly allotted into six experimental groups with three replicates and fed six different diets for 8 weeks. The replacement of fish meal with cottonseed meal (CM), sesame meal (SEM), and corn gluten meal (CGM) in the diet significantly reduced growth performance, crude protein, and crude lipid, but the flesh texture (hardness and chewiness) was observably increased. Moreover, the flavor-related amino acid (glutamic acid, glycine, and proline) contents in the CM, SEM, and CGM groups of yellow catfish muscle were significantly increased compared with the fish meal group. The results of metabolomics showed that soybean meal (SBM), peanut meal (PM), CM, SEM, and CGM mainly regulated muscle protein biosynthesis by the variations in the content of vitamin B6, proline, glutamic acid, phenylalanine, and tyrosine in muscle, respectively. In addition, Pearson correlation analysis suggested that the increased glutamic acid content and the decreased tyrosine content were significantly correlated with the inhibition of myocyte proliferation genes. This study provides necessary insights into the mechanism of plant proteins on the dynamic changes of muscle protein, flesh quality, and myocyte proliferation in yellow catfish.

A Novel Two-Dimensional Liquid Chromatography Combined with Ultraviolet Detection Method for Quantitative Determination of Pyridoxal 5'-Phosphate, 4-Pyridoxine Acid and Pyridoxal in Animal Plasma.

Vitamin B6 is an indispensable micronutrient in organisms and is widely distributed in blood, tissues, and organs. Changes in the content and ratio of vitamin B6 can affect the entire physiological condition of the body, so it becomes particularly important to reveal the relationship between changes in its content and disease by monitoring vitamin B6 levels in the organism. In this study, a two-dimensional liquid chromatography-UV detector (2D-LC-UV) was used to establish a method for the simultaneous detection of PLP, PA, and PL for the first time. First, PLP, PA, and PL were extracted with plasma: 0.6 M TCA: ultrapure water = 1:2:3 (v/v/v) and then derivatized. Enrichment and preliminary separation were performed on a one-dimensional column and automatically entered into a two-dimensional column for further separation. This method exhibited good selectivity, and the correlation coefficients for the analyte calibration curves were >0.99. The detection limits for PLP, PA, and PL were 0.1, 0.2, and 4 nmol/L, respectively. The results showed that the system has high loading capacity, excellent resolution, and a good peak shape. This method is expected to provide applicability for the determination of PLP, PA, and PL in pharmacological, pharmaceutical, and clinical research.

Extraction and determination of vitamins from pectin obtained from four different citrus fruit peels

Pectin is a polysaccharide with wider applications in foods, pharmaceuticals, and several of other industries. The extraction and determination of vitamins from pectin obtained from citrus fruit peels were studied. The pectin from citrus peels was extracted using ethanol. It was observed that pectin from orange peels gave the highest yield (28.31±2.85%) followed by red grape (14.72±1.83%), lime (12.10±0.97%), and the least in lime (10.15±0.61%).The level of vitamin A (mg/g) was high in pectin from red grape (1483.637±10.420) followed by orange peels (1156.301±8.840), lime peels (475.099±5.510), and the least in white grape (283.228±3.770). There was a significant difference (p≤0.05) in the level of vitamin A content in all the extracted pectin. The vitamin B2 (mg/g) content was highest in white grape (0.183±0.050) followed by orange (0.150±0.040), red grape (0.110±0.030), and the least value in lime (0.083±0.020) respectively. There was no significant difference (p≤0.05) in the level of vitamin B2 pectin samples. The vitamin B12 (mg/g) content was highest in white grape (3.300±1.130) followed by lime (2.931±1.100), orange (1.900±0.930), and the least value with Red grape (0.888±0.870). There was no significant difference in the level of vitamin B12 between pectin from lime and white grape. The increasing order of vitamin C (mg/g) content in the extracted pectins was as follows: white grape (11.706±1.150) <orange (16.940±2.100) < lime (17.404±2.130) <red grape pectin (17.678±2.150). There was no significant difference in vitamin C content of extracted pectin for lime, red grape, and orange peels. The level of vitamin E (mg/g) content was highest in orange (0.233±0.480) followed by white grape (0.179±0.710), lime (0.141±0.860), and the least red grape (0.080±0.630). The vitamin E content from pectin had no significant difference (p≤0.05) in lime and white grape peels. The vitamin K (mg/g) content was highest in orange peel (0.042±0.070) followed by lime (0.035±0.050), white grape peel (0.016±0.030), and the least red grape (0.006±0.010). There was no significant difference (p≤0.05) in orange and lime in vitamin K.

Evaluation the Effects of Chia Supplementation on Basisa Functional Properties

Bassissa is one of the traditional Arabian foods and characterized by high nutritional value and health benefits. However, its preparation procedures could negatively influence its nutritional components. Accordingly, the objectives of this research was to supplement bassissa with chia powder by 5 and 10% and evaluate its effects on bassissa nutritional and sensory attributes. Three types of bassissa were prepared according to their original areas in Libya. Then, dietary fiber, omega 6, omega 3, bioactive compounds (ascorbic acid, riboflavin, thiamine and pyridoxine), minerals and sensory properties of bassissa samples were measured. The results indicated that addition of chia by 5 or 10% to all bassissa samples significantly increased total dietary fiber. Furthermore, adding chia by 5 or 10% caused a significant (p ˂ 0.05) elevation in the content of ascorbic acid, riboflavin, thiamine and pyridoxine. Moreover, chia-fortified bassissa significantly recorded higher values of the studied minerals and omega 3 and 6. The sensory properties of chia-fortified samples had higher grades compared to the controls. Chia powder can be used as a functional ingredient and as an improver of the sensory and nutritional properties of bassissa.

Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens.

Tofu whey wastewater (TWW) is the wastewater of tofu processing, which is rich in a variety of nutrients. Rhodotorula glutinis can make full use of TWW to ferment and reproduce yeast cells, produce carotenoids and other nutrients, improve the utilization value of TWW, and reduce environmental pollution and resource waste. In this study, the nutrient composition changes of TWW treated by Rhodotorula glutinis were analyzed to reformulate TWW medium, and the optimal composition and proportion of TWW medium that can improve the biomass and carotenoids production of Rhodotorula glutinis were explored. Meanwhile, the Rhodotorula glutinis liquid obtained under these conditions was used to prepare biological feed for laying hens, and the effect of Rhodotorula glutinis growing on TWW as substrate on laying performance and egg quality of laying hens were verified. The results showed that the zinc content of TWW after Rhodotorula glutinis fermentation increased by 62.30%, the phosphorus content decreased by 42.31%, and the contents of vitamin B1, B2 and B6 increased to varying degrees. The optimal fermentation conditions of Rhodotorula glutinis in the TWW medium were as follow: the initial pH was 6.40, the amount of soybean oil, glucose and zinc ions was 0.80 ml/L, 16.32 g/L, and 20.52 mg/L, respectively. Under this condition, the biomass of Rhodotorula glutinis reached 2.23 g/L, the carotenoids production was 832.86 μg/g, and the number of effective viable yeast count was 7.08 × 107 cfu/ml. In addition, the laying performance and egg quality of laying hens fed Rhodotorula glutinis biological feed were improved. In this study, we analyzed the composition changes of TWW, optimized the fermentation conditions of Rhodotorula glutinis in TWW medium, explored the influence of Rhodotorula glutinis utilizing TWW on laying layers, and provided a new idea for the efficient utilization of TWW.

Impact of non-thermal pasteurization technologies on vitamin B12 content in milk

Limited studies have reported on the effect of non-thermal processing technologies on vitamin B12, an essential vitamin that does not occur in many plant based foods. In this study, raw milk was treated by HHP (300 to 600 MPa, 5 min), PEF (16 kV/cm, 29 to 51 kJ/L), or UV-C (2 to 18 mJ/cm2). The results showed that PEF and HHP pasteurization preserved the initial content of B12 in milk while UV-C caused 10% loss. HHP at 600 MPa (5 min) reduced the total number of microorganisms, similar to conventional pasteurization levels, without impact on vitamin B12 concentration. PEF treatment at 43 kJ/L did not affect vitamin B12 concentration, and provided a 0.9 log10 CFU/mL reduction above the reference for pasteurization. While UV-C caused no microbial reduction with the experimental setup used, but even so, a 10% reduction in vitamin B12 concentration occurred at the highest UV-C dose (18 mJ/cm2).Industrial relevance: Our study demonstrated differences in the sensitivity of vitamin B12 to pressure, electric field, and UV-C light, that should be taken into account to preserve this vitamin in milk.

Micronutrient value and lipid profile of ethnic nutrition’s traditional dish of the Baikal region’s population

Background. Against the backdrop of stagnation in most industries, the production of semi-finished meat products is expanding, which is due to an increase in demand and, accordingly, an increase in consumption. This trend is also observed in the nutrition of the Baikal regions population, however, the micronutrient value of meat semi-finished products of ethnic nutrition is not presented in the national tables of the chemical composition of food products.
 Aim. To assess the micronutrient value and lipid profile of ethnic nutritions traditional dish of the Baikal regions population buuz.
 Material and methods. Using spectrofluorimetry, high-performance liquid chromatography, atomic absorption and gas chromatography, the content of vitamins B1, B2, E, iron, sodium and the composition of fatty acids in buuzes, steamed from semi-finished meat in a packaged dough category B with beef and pork filling, were determined. The measurement was carried out in 3 samples, the detection was repeated twice. The data obtained were analyzed using the SPSS Statistics program for Windows using the descriptive statistics method: the arithmetic mean (M) and the standard error of the mean (m) were calculated. The results were compared with the tables data of the foodstuffs chemical composition.
 Results. With comparable nutritional value (differences in calorie content of no more than 12%), the carbohydrate content in buuzes was approximately 1.5 times higher, and proteins and fats were less than in dumplings. The content of vitamins B1, B2 and E in 100 g of frozen buuzas steamed in a slow cooker was 0.200.01; 0.110.01 and 0.500.03 mg, respectively. The losses of vitamins during cooking were insignificant and amounted to 56%. The content of iron in 100 g of ready-to-eat buuzes was 2 mg, sodium 354 mg. The content of sodium in ready-to-eat buuzes was 1.8 times less, and iron was 2.2 times more than in boiled dumplings. The results obtained by us on the content of vitamins B1, B2 and E, iron and sodium, the quantitative composition of fatty acids can be used in assessing the intake of nutrients by a questionnaire method.
 Conclusion. Consumption of one serving of buuz (200 g) provides about 20% of the recommended daily intake of vitamin B1, 1012% of vitamins E and B2, and 14% of iron.

고성능 액체크로마토그래피를 이용한 국내 식품자원의 비타민 B1과 B3 함량 분석

The purpose of this study was to determine the vitamin B1 and B3 contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B1 was only detected in 54 of the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B1 content was highest in ramen powder (28.218 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B3 was detected in 108 of the 135 foods, ranging from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3 content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence contribute to improving public health.