In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables


Demir B., Gürbüz M., Çatak J., Uğur H., Duman E., Beceren Y., ...More

Food Chemistry, vol.398, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 398
  • Publication Date: 2023
  • Doi Number: 10.1016/j.foodchem.2022.133944
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: B group vitamins, Bioaccessibility, HPLC, In vitro digestion, Vegetables
  • Kütahya Health Sciences University Affiliated: Yes

Abstract

© 2022 Elsevier LtdB group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B1, B2, and B3 in the studied vegetables was in the range of 9–85 µg/100 g, 22–319 µg/100 g, and 459–3497 µg/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B1 and B2 were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B3 was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B1, B2, and B3 in vegetables were generally low in vitro.