Vitamin B12 Content Research Articles

KELAYAKAN MASKER TRADISIONAL DAUN KELOR UNTUK PERAWATAN KULIT WAJAH KERING

Traditional moringa leaf masks can be used as an alternative as a natural facial treatment cosmetic for scaly, rough and dull skin. This study aims to: 1) analyze the feasibility of traditional moringa leaf masks judging by the content of vitamins (labor test), 2) analyze the feasibility of traditional moringa leaf masks judging by texture, aroma, and ness (organoleptic test), 3) analyze the feasibility of traditional moringa leaf masks judging by the panelists' fondness (hedonic test). The type of research used is quantitative descriptive research. The variables in this study are free variables (x) and bound variables (Y). Data retrieval techniques using documentation, observations and tests. Data analysis techniques using presentase formulas. Based on the results of laboratory tests shows that the content of Vitamins B1 and C is still present in the traditional mask of moringa leaves. Based on organoleptic and hedonic testing of the traditional feasibility mask of moringa leaves, judging by the texture, most panelists say that the texture of the moringa leaf mask is smooth, for aroma, most panelists say that the moringa leaf mask is strong, for ness, all panelists say that the moringa leaf mask is attached, and for the fondness of panelists most say like a moringa leaf mask.

KELAYAKAN BUBUK SINGKONG KUNING SEBAGAI MASKER UNTUK PERAWATAN KULIT WAJAH BERMINYAK

Traditional yellow cassava mask can be used as a cosmetic facial treatment made from natural and easy to get and contains vitamins that are good for facial skin. The purpose of this study is 1) To analyze how to make yellow cassava mask feasibility yellow cassava mask traditionally for oily facial skin care, 2) To analyze the feasibility of yellow cassava mask seen from the content of vitamin B1, C, and Ca contained in yellow cassava mask, 3) To analyze the feasibility of yellow cassava mask seen from the texture, aroma, adhesions, and favorite of panelists. This type of research is descriptive quantitative research. The object of this study was yellow cassava which was made into a natural powder mask. This type of data uses primary data. Data collection techniques using documentation, observation, and tests. Data analysis techniques used are descriptive analysis techniques and analysis methods.The result of the study is the quality of traditional mask yellow cassava powder based on laboratory test results can be known that Vitamin B1 contained in the traditional mask of yellow cassava powder is as much as 0.03 mg. Vitamin C contained in the traditional mask of yellow cassava powder as much as 70.19 mg. Ca contained in traditional mask yellow cassava powder as much as 24,957%. Based on organoleptic tests showed the texture, aroma, adhesion, and liking of panelists had a fairly high level of assessment. Some panelists said that the traditional mask of yellow cassava powder is very good as a mask that can overcome oil content on oily facial skin, as well as make the face smoother and brighter. It is recommended to students to add insights in the field of traditional cosmetics and use them in accordance with the condition of the facial skin

Quantitative analysis of vitamins B2, B3, B5 and B6 by HPLC-UV in selected non-leafy vegetables

ABSTRACT Renewed interest in rapid, accurate, quantification of vitamins in foodstuffs is due to more stringent requirements by food regulatory agencies. The study was conducted to determine vitamin B2, B3, B5 and B6 content of the non-leafy vegetables bitter gourd (Momordica charantia L.), pointed gourd (Trichosanthes dioica Roxb.), green chili (Capsicum annum L.) and pumpkin (Cucurbita maxima Duch.) by HPLC-UV. These non-leafy vegetables have different levels of vitamin-B complexes that can be used for value addition of vitamin B-groups and can be used for calculating the habitual dietary intake.

Использование пряного растительного сырья в технологии заварного полуфабриката

Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough.
 Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples.
 Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product.
 Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.

Metabolic disorders in hereditary optic neuropathies

To compare the content of folic acid, vitamin B12 and homocysteine in the blood serum of patients with Leber's hereditary optic neuropathy (LHON) and autosomal recessive optic neuropathy (ARON), optic neuropathy of other genesis, and the comparison group. The study involved 58 patients with LHON and ARON, the control group of 49 patients with ischemic, inflammatory, traumatic and compressive optic neuropathies, and the comparison group of 20 healthy volunteers. A decrease in blood folic acid levels was revealed (4.0±1.6 ng/mL) in patients with HON compared to the control group (p=1.3·10-8) and the comparison group (p=1·10-17). The content of vitamin B12 in patients with HON was 380.8±168.1 pg/mL, which was significantly lower than in the comparison group (p=0.0001). The homocysteine content was 14.1±5.6 μmol/L in patients with HON, which was significantly higher than in the control group (p=0.0007) and the comparison group (p=0.000003). At the same time, an increase in homocysteine level of more than 10 µmol/L was revealed in 75% of patients with HON. Similar metabolic disorders were found in groups with various mutations in mitochondrial and nuclear DNA. Patients with HON showed marked decrease in the levels of folic acid and vitamin B12, as well as hyperhomocysteinemia. It is very important to identify the causes of metabolic disorders in order to determine the role of folate deficiency in the development of HON, as well as the possibility of its pharmacological treatment.

Разработка и валидация методов количественного определения витаминов В1 и В2 в пищевых продуктах с помощью высокоэффективной жидкостной хроматографии с диодно-матричным детектированием

The main sources of vitamins, which are essential substances, are mainly aliment products, foods for special dietary uses and dietary supplements. Therefore, the study of the native content of vitamins in aliment foods has always been of interest. For the chromatographic separation of vitamins, rather versatile C18 columns are used as a stationary phase, which allow one to obtain reliable results using UV detection for vitamin-enriched foods, dietary supplements and vitamin premixes. However, for unfortified foods, this stationary phase in a UV detection system does not give acceptable results. The aim of the work was to develop a technique for the chromatographic separation of vitamins B1 and B2 in unfortified foods using a diode array detector. Material and methods. To prepare samples of foods, concentrated acid hydrolysis (1.0 g of sample and 4 ml of 0.1 N hydrochloric acid) was carried out in a water bath for 30 min at a temperature of 95 °C, followed by enzymatic hydrolysis and degreasing. Further studies of the samples were carried out on an Agilent Technologies 1100 chromatographic system with diode array detection. For the determination of vitamin B1, a Poroshell 120 Hilic column 4.6×150 mm, grain size 2.7 μm was used. As eluent A, a 10 mM aqueous solution of ammonium acetate with 0.5% acetic acid was used, eluent B was acetonitrile (gradient elution: 0-2 min - 90% B, 8-12 min - 50% B, 14-18 min - 90% B). To determine vitamin B2, a C18 Poroshell column 4.6×250 mm, grain size 5 μm was used. As eluent A, a classical phosphate buffer with pH 2.5 was used, eluent B - acetonitrile (gradient elution: 0-5 min - 0% B, 5-15 min - 90% B, 15-22 min - 90% B, 22-24 min - 0% B, 24-27 min - 0% B). Vitamin B1 was detected at a wavelength of 270 nm, vitamin B2 at 450 nm. Under selected conditions, good retention and efficient separation of vitamins B1 (over 16,000 theoretical plates) and B2 (over 20,000 theoretical plates) was observed. Results. It was demonstrated that the HPLC method with diode array detection can be used to quantify the native content of vitamins B1 and B2 in products with a complex food matrix. For the selective determination of these vitamins, a complex of chromatographic conditions is optimal: reverse-phase HPLC for vitamin B2 and hydrophilic interaction chromatography for vitamin B1. A suitable sample preparation of food products for the content of vitamins B1 and B2 under selected chromatographic conditions is concentrated acid-enzymatic hydrolysis. The limit of quantitation for vitamins B1 and B2 was 40 μg/100 g. Comparison of the enzymatic activity of amylorizin and thermostable α-amylase showed that during long-term hydrolysis for 16 hours (37 °С) with amylorizin, the degree of vitamin extraction was two fold higher than during hydrolysis (95 °С, 1 h) with α-amylase. Conclusion. The selected conditions for determining the native content of vitamins B1 and B2 in unfortified and low-fortified foods can be used in practice, which has been proven through their successful validation and practical application on real samples of cereals.

Određivanje sadržaja vitamina B1, B2, B3 i B6 u dijetetskim suplementima

Uvod "Dodaci ishrani (dijetetski suplementi) su hrana koja dopunjuje uobičajenu ishranu, i koja predstavlja kon-centrovane izvore hranljivih sastojaka ili drugih sastojaka sa hranljivim ili fiziološkim efektom, pojedinačno ili u kombinaciji, a u prometu se nala-ze u doziranim oblicima kao što su kapsule, pasti-le, tablete i slično, kesice praška, ampule tečnosti, bočice sa kapaljkom, i ostalim sličnim oblicima Abstract Use of dietary supplements is very widespread and constantly on the rise. B-group vitamins are among the most frequently used dietary supplements since factors like age, pregnancy, impaired thyroid function, anorexia, genetic factors, use of medication and alcohol increase the needs for B-group vitamins. Given that the above mentioned conditions require supplementation it is necessary that dietary supplements contain the quantities specified on the labeling. It is thus necessary to test their quality i.e., the quantities of active ingredients belonging to B-group vita-mins in dietary supplements to determine if the obtained values comply with the declared ones. Vitamins B1, B2, B3 and B6 are important components of the B-complex group. In this study the content of vitamins B1, B2, B3 and B6 was determined in the samples of 29 different dietary supplements present on the market of the Republic of Serbia, using HPLC-DAD method with gradient elution. Obtained results have shown that, of all tested samples, 86.2% comply with the declared values for all four B-group vitamins. Values for vitamin B3 were in accordance with the declared values in all tested supplements. Of other analysed vitamins, B1 fulfilled the declared requirements in 89.7% of samples, while the quantity of active substance of vitamins B2 and B6 was within declared limits in 93.1% of tested dietary supplements. It is necessary to expand this type of studies on a larger number of samples, since controlling the declaration i.e., determining the quantity of specific active components present in supplements indirectly impacts prevention in the population subgroups in need of supplementation.

РАЗВИТИЕ ЭМБРИОНОВ КУР ПОРОДЫ КОРНИШ В ЗАВИСИМОСТИ ОТ ВОЗРАСТА ПТИЦЫ ПРИ СНЕСЕНИИ ЯИЦ

The results of studies have been presented in the paper on morphologic and biochemical and hatching properties of eggs of layers of cross “Smena 9” father parent form in dependence of layer age. Morphologic and biochemical egg composition changes have been proved depending on layer age that is significant egg mass increasing, egg white relative mass decreasing and yolk relative mass increasing. Worst hatching egg quality from 40 week age layers have been determined with low vitamin A content in yolk and low vitamin B2 content in egg white, with minimal egg white index and Haugh units values and low protein level. All these factors have determined early and end embryonic death and high per cent substandard chicks.

A New Method for Calculating Vitamin B6 Content and Determining Appropriate Vitamin B6 Levels in Foods

A New Method for Calculating Vitamin B6 Content and Determining Appropriate Vitamin B6 Levels in Foods

A New Method for Calculating Vitamin B12 Content and Determining Appropriate Vitamin B12 Levels in Foods

A New Method for Calculating Vitamin B12 Content and Determining Appropriate Vitamin B12 Levels in Foods

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.

The content of basic elements in buckwheat flour as affected by varietal characteristics

- Purpose. Determine the biochemical composition of buckwheat as affected by varietal characteristics. Methods. Humidity was determined by thermogravimetric method, protein content by the Kjeldahl method, carbohydrate content by sugar meter, ash content by burning in a muffle furnace, fat content by low-fat residue, vitamin content by liquid chromatography. Results. The biochemical composition of buckwheat grain varied significantly depending on the variety. Studies have shown that at a moisture content of 11.0–12.6%, the content of fiber, organic acids, ash, mono- and disaccharides and fat was the lowest. Thus, their content over varieties was 0.5–2.5%, 1.7–2.4, 1.5–2.5, 1.6–2.5 and 2.0–3.2%, respectively. Of the 17 varieties of buckwheat, only 4 had a significantly lower protein content (13.2–14.0%) compared to the standard variety ‘Ukrainka’. In other varieties, this figure varied from 16.3 to 18.5% or more, that is by 9–23% compared to the control. Buckwheat had the highest starch content of 57.2–62.0% depending on the variety. It should be noted that no significant difference was found between tall and dwarf varieties. Thus, the protein content in grain obtained from dwarf varieties varied from 16.5 to 17.2% while in tall ones from 13.2 to 18.5%. The content of vitamins in grain also varied depending on the variety from which it was obtained. The content of vitamin K was the lowest, 0.005–0.007 mg/100 g, the content of vitamins B2, B1, B5 and B6 varied from 0.12 to 0.42 mg/100 g of grain. The content of vitamin E and B3 was higher, 3.00–6.56 mg/100 g of grain, depending on the variety. The highest content of B4 was 50.0–54.3 mg/100 g of grain. It should be noted that the share of vitamin K in the total amount was the lowest (0.01%), the share of vitamins B2, B1, B5 and B6 ranged between 0.2 and 0.7%, E and B3 between 6.1 and 10.3%, and vitamin B4 between 80.3 and 85.9%. According to the content of vitamins, the difference between buckwheat varieties has not been found. The level of vitamins provides a determination of the integral rate of the product. It was found that 100 g of buckwheat provides the adult body with vitamin K by 4–7%, B5 – by 6–9, B4 – by 10–11, B2 – by 11–24, B1 – by 11–36, B6 – by 12–23, E – by 27–44, B3 – by 21–44% depending on the variety. Conclusions. As a result of research, it was found that the biochemical composition of grain varies significantly depending on the buckwheat variety. Buckwheat contains the most vitamins E (3.00–6.63 mg/100 g of cereal) and B4 (51.0–54.3 mg/100 g of cereal). It is determined that grain obtained from ‘Orlovskyi’, ‘Podilskyi’, ‘Yana’, ‘Sumchanka’, ‘Anisia’, ‘Krupnozelena’, ‘Skorostyhla 81’ and ‘Kvitnyk’ varieties have a high content of vitamins B2, B1, B6, E and B3 with an integrated rate of 16–44%. In addition, grain of these varieties contains 16.5–17.4% of protein.

Quality formation of frozen berries and jam from sea buckthorn (Hippophae rhanoides L.) of different varieties

Purpose. Examine the formation of quality (biochemical component, vitamin content) of frozen berries and jam from sea buckthorn as affected by varietal characteristics.
 Methods. Laboratory, mathematical and statistical, physicochemical.
 Results. The main component of frozen sea buckthorn berries is water, 75.5–77.4%. In jam, water content mades up 57.5%. Studies have shown that frozen berries of different varieties contain ash (0.3%), protein (from 0.85 to 0.89), carbohydrates (mono- and disaccharides, 4.5–5.0), fat (5.0– 5.3%). The content of carbohydrates in the jam at the actual humidity was 32.0%, the content of ash and protein was also the lowest, 0.5–0.6%, and the fat content was 3.8%. The carbohydrate content increased due to the addition of sugar during the preparation of the jam. The content of vitamins in frozen sea buckthorn berries varied significantly depending on the variety. Thus, the content of vitamin C in the berries of variety ‘Uliublena’ was 178 mg/100 g, while in the variety ‘Yelyzaveta’ 167 mg/100 g. In sea buckthorn jam, the content of vitamins B9, B3 and E was 46–72% higher compared to berries, apparently due to the reduction of its humidity during cooking. The content of vitamin C decreased to 55.5 mg/100 g, and the remaining vitamins did not change compared to frozen berries. The content of vitamins B9 and B3 decreased by 16%, vitamin C by 82%, and the content of vitamins B7, B1, B2, B6 and B5 by 45–50% compared to frozen berries. The integrated score of 100 g of frozen sea buckthorn berries satisfies this need with vitamin C – 185–197%, depending on the variety. The need for vitamin E is satisfied only by 15.3–16.7%, and the rest of the vitamins – by 0.5–3.8%, depending on the variety of sea buckthorn. The integral rate of 100 g of sea buckthorn jam satisfies the daily requirement of an adult with vitamin C by 61.7%, vitamin E by 28.7%, and the rest of the vitamins by 0.8–4.0%.
 Conclusions. The quality of frozen berries significantly depends on the variety of sea buckthorn. Frozen sea buckthorn berries contain the most vitamin C, 167–178 mg/100 g, and jam 55.5 mg/100 g of product. The content of vitamin E is 2.30–2.50 and 4.31 mg/100 g of product, respectively. The content of other vitamins is low, which is confirmed by the analysis of the calculation of the integrated score. The greatest daily requirement of 100 g of frozen berries and jam is provided by vitamin C and E. Therefore it is necessary to use freezing and preparation of jam as sources of vitamin C and E.

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.

Specialized meat semi-finished products for prevention of liver diseases

Dietetic therapy plays an important role in prevention and treatment of non-communicable, alimentary-dependent diseases including the bile duct diseases and chronic liver injury. The medico-biological requirements for the composition and quality of specialized semi-finished products for prevention and treatment of liver diseases are formulated and formalized in the paper. Using the methods of the computer design, the recipe of the specialized minced meat semi-finished product from horse meat, which is nutrient adequate to specific features of nutrition of patients with liver diseases, was developed and optimized. The experimental recipe of minced semi-finished products consists of horse meat of the second grade, soy protein fiber, soy protein isolate, textured soy flour, milk thistle oil meal, chicken eggs, soybean oil, salt, onion, vitamins B1, B2 and E, magnesium and zinc salts. The biological value of the obtained product is characterized by the high indices of the amino acid balance (Cmin=0.99, σс =0.85, U=6.27) and fatty acid balance of lipids ((RLi) I = 1…3 = 0.9 and (RLi) I = 1…6 -0.77). The content of dietary fibers, vitamins B1 and B2 as well as mineral salts of magnesium and zinc in the semi-finished product corresponds to the medico-biological requirements. The effectiveness of the developed product was confirmed in the experiment of the laboratory mice with simulated liver cirrhosis. The results of the assessment on the laboratory animals show that the developed product positively influences the processes of metabolism in the mouse body. The coefficient of protein assimilation in the group of animals fed with the specialized product was 25% higher than in animals received the standard vivarium diet. The biochemical blood analysis showed that intake of the developed product reduced the content of bilirubin, cholesterol, AST and ALT in the animal body by 34.5%, 8.2%, 11.0% and 12.5%, respectively.

QUALITY MONITORING OF FOOD AND HATCHING CHICKEN EGGS ACCORDING TO VITAMINS AND MICROELEMENTS

The aim of the work was to monitor the quality of food and hatching chicken eggs in terms of the content of vitamins and microelements. It was found that in the conditions of growing the reproductive livestock of chickens of the meat direction of productivity, there are deviations towards a deficiency in the content of vitamin B2 (the average indicator of the content of vitamin B2 for 5 years in the yolks of hatching eggs was below the norm in 94.9 % of the samples), carotenoids (in 52,3%), vitamin E (15.1 %) and Selene (9.7 %); in the conditions of growing reproductive livestock of the egg production direction – in terms of the content of carotenoids (in 63.6 %), vitamin E (in 30.8%), zinc (in 29.3 %) and selenium (40.8 %), and in industrial in egg production, the deficiency of the above substances is significantly pronounced, especially in terms of the content of zinc and selenium.
 The average content of carotenoids in the yolk of eggs of hens of the egg production direction was 12.28 ± 0.32 mg/kg, meat – 17.27 ± 0.35 mg/kg. The average content of vitamin A in the yolk of edible and incubation (from hens of egg and meat production) eggs was 7.10 ± 0.02 mg/kg, 7.35 ± 0.04 mg/kg, and 8.00 ± 0.03 mg/kg respectively. The average content of vitamin E in the yolk of eggs of hens of the egg direction was 353.86 ± 1.74 mg/kg, meat – 364.71 ± 1.54 mg/kg. The average content of vitamin B2 was, respectively, 4.47 ± 0.01 mg/kg, 4.60 ± 0.01 mg/kg and 4.84 ± 0.02 mg/kg for food and eggs from chickens in both directions of productivity. The average zinc level was 6.52 ± 0.07 mg/kg, 9.68 ± 0.17 mg/kg and 13.63 ± 0.19 mg/kg in eggs. The average copper level was 0.94 ± 0.01 mg/kg, 1.24 ± 0.02 mg/kg and 1.67 ± 0.04 mg/kg respectively. The average content of Selenium was, respectively 0.30 ± 0.01 mg/kg, 0.65 ± 0.01 mg/kg, and 0.76 ± 0.004 mg/kg for edible eggs and incubation eggs from poultry of egg and meat direction.
 The monitoring results suggest that the transfer of nutrients from feed to eggs depends not only on the availability of a sufficient amount of them in the feed, but also on the degree of assimilation and use in the metabolism of the bird's body.

A review on nutritional advantages and nutraceutical properties of cow and goat milk

Milk is considered a wholesome food and is largely consumed globally. The bovine and caprine are the foremost source of milk, which also played a noteworthy role in the social-economic development of both developed and under-developed countries. The composition of milk significantly depends upon the environmental conditions, genetics, type of breed, and other internal and external factors. The protein, carbohydrate, lipid and vitamin and mineral content together makes milk into a wholesome nutritious fluid. Bovine milk is majorly consumed among milk from other species. On the other hand, the goats or caprine were the first domesticated animals by humans which also regard as “poor man cow”. Milk of both varieties is highly nutritious and have potential benefits. The amount of water in the milk of both varieties is somewhat similar while on the other hand cow milk have a comparatively higher carbohydrate content than goat milk. The casein and whey protein (WPs) ratio in cow and goat milk is almost similar i.e., 80:20. Lipid content is an essential factor that regulates the physical and sensory values of milk. Goat milk is known for its better digestibility as compared to cow milk due to the existence of small-sized lipid globules. The poly-unsaturated fatty acids (PUFA) in goat milk account for their anti-cancerous properties. In the context of the bioavailability of minerals, goat milk is preferred and high levels of vitamin A is also recorded in goat milk. It has lesser content of vitamin B9, B12 and vitamin E than cow milk. Emerging evidence from the scientific research suggests that both goat and cow are comprised of an adequate number of bioactive constituents viz immunoglobins, lactoferrin, lysozyme and others that offer the medical application in the prevention and pre-treatment of numerous ailments.

Monitoring of feed for chickens by the content of vitamins and microelements

The paper presents the results of monitoring of compound feeds for different types of chickens for the period 2017–2021 by the indicators of the content of vitamins (A, E, B2) and trace elements (Zn, Cu, Se). Vitamin A content did not show significant deviations from the norm in compound feeds for productive chickens and for reproductive meat poultry, and in compound feeds for reproductive egg hens, samples with low vitamin A content (5.7%) were found. By the content of vitamin E in compound feeds for commercial chickens, the percentage of samples with reduced content was 75.2%, in compound feeds for reproductive egg hens — 63.9%, and in compound feeds for reproductive meat hens — 12.7%. By the content of vitamin B2 in compound feeds for reproductive egg chickens, samples with reduced content of vitamin B2 were not observed, while in compound feeds for reproductive meat chickens, reduction of vitamin B2 was found in 4.0% of samples, and in compound feeds for commercial laying hens in 5.1%. The average zinc content in compound feeds for productive laying hens and reproductive egg and meat hens was within normal limits, but reduced zinc levels were observed in 11.0, 2.5, and 17.3% of samples, and above the MAL — in 11.1, 16.9, and 47.1% of the samples, respectively. The average content of copper in compound feeds for commercial laying hens and reproductive egg and meat hens was within the norm, but the reduced level of the element was registered in 1.4, 0.0, and 18.0% of samples, and above the MAL — in 1.4, 8.3, and 16.9% of samples, respectively. The average content of selenium in compound feeds for commercial laying hens and reproductive egg and meat hens was within the norm, but the reduced level of the element was registered in 52.8, 29.3, and 26.8% of samples, the exceeding of the maximum allowable level was 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.
 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.
 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.
 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.

Nutritionally Enhanced Probioticated Whole Pineapple Juice

Nutritionally enhanced probioticated whole pineapple juice (WPJ, comprising juice of pineapple pulp and peel) beverages were produced by fermentation of WPJ with the probiotic bacterium Lactobacillus plantarum WU-P19. The 12 h fermented juice contained between 2.1 × 109 and 3.7 × 109 live cells of the probiotic per milliliter, depending on the beverage formulation. The beverage had a pH of around 4.1 and a lactic acid content of ~12.8 g L−1. It had a total sugar (glucose, sucrose, fructose, maltose) content of ~100.2 g L−1. During fermentation, some of the initial glucose and fructose were consumed by the probiotic, but sucrose and maltose were not consumed. The original WPJ was free of vitamin B12, but fermentation enhanced vitamin B12 content (~19.5 mg L−1). In addition, fermentation enhanced the concentrations of vitamins B2, B3, and B6, but the bacterium consumed some of the vitamin B1 originally present. From a nutritional perspective, the final probioticated beverage was a good source of vitamin B12, vitamin C and vitamin B6. In addition, it contained nutritionally useful levels of vitamins B1, B2, and B3. The calorific value of the final beverage was 56.94 kcal per 100 mL. The product was stable during 21-day refrigerated (4 °C) storage.