Simultaneous determination of nicotinamide, nicotinic acid, riboflavin, thiamin, and pyridoxine in enriched Brazilian foods by HPLC

✍ Scribed by Agostini, Tania S. ;Godoy, Helena T.

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 362 KB
• Volume: 20
• Category: Article
• ISSN: 0935-6304
• DOI: 10.1002/jhrc.1240200413

✦ Synopsis

Abstract

The control of the enrichment levels in foods is difficult, due mainly to the lack of appropriate analytical methodologies. The amounts of the five B‐group vitamins (nicotinamide, nicotinic acid, ribofla‐vin, thiamin, and pyridoxine) have been determined in enriched Brazilian foods by a high‐performance liquid chromatography (HPLC) method. Fifty products, such as biscuits, liquid and dry milks, flavored milk drinks, flour, macaroni, and cereals were analyzed. Some products showed the amounts declared on the package. Although some slight quantitative variations were shown in the biscuits, one showed levels of riboflavin 35% lower than the value declared. Of five different corn cereal brands, only one showed the declared vitamin content, the others showing levels 30 % lower than that declared. No B‐group vitamins were detected in one brand of enriched macaroni, except for the nicotinic acid naturally present in the flour. On the other hand, one flavored milk drink exhibited vitamins levels 200% higher than the amounts declared and one milk drink mix presented thiamin, riboflavin, and nicotinamide levels 3 to 5 times greater than stated. These results suggest an absence of control of the amount of vitamins in enriched foods.