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Determination of thiamine, riboflavin, niacin and pyridoxine in flours made from organically and conventionally grown wheat (CROSBI ID 584093)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Bojić, Mirza ; Mendaš, Gordana ; Vinković-Vrček, Ivana ; Šarića, Darija Determination of thiamine, riboflavin, niacin and pyridoxine in flours made from organically and conventionally grown wheat // 7. Encontro Nacional de Cromatografia : sumários / Barros, Aquiles A ; et al. (ur.). Porto: Sociedade Portuguesa de Química, 2012. str. 174-174

Podaci o odgovornosti

Bojić, Mirza ; Mendaš, Gordana ; Vinković-Vrček, Ivana ; Šarića, Darija

engleski

Determination of thiamine, riboflavin, niacin and pyridoxine in flours made from organically and conventionally grown wheat

Introduction. Wheat flour presents rich source of vitamins: thiamine, riboflavin and pyridoxine ; moreover B vitamins have high bioavailability from cereal products. Objective of this work was to compare content of pyridoxine, thiamine, niacin and riboflavin in flour from organically vs. conventionally grown wheat. Materials and methods. 5 g of flour was homogenized with 20 g of ultrapure water for 30 minutes. The mixture was centrifuged for 30 min at 4000 g and 10 mL of supernatant was used for solid phase extraction (SPE) on Sep-Pak C18 columns. HPLC analysis was conducted as described by Ekinci and Kadakal [1]. Detection was based on retention time and DAD spectra. Quantification was performed using appropriate calibration curves. Results. A total of 28 flour samples were analyzed (7 cultivars/breeding lines ; each organically and conventionally grown in 2008 and 2009). Pyridoxine was quantified in 10 samples (0.054 - 0.204 μg/g), niacin in 6 samples (0.422 - 1.825 μg/g), thiamine in 5 samples (0.062 - 0.748 μg/g) and riboflavin in 2 samples (0.080 - 1.232 μg/g). It should be noted that total values of these water soluble vitamins are generally lower compared to the results reported [2] as neither hydrochloric acid hydrolysis, nor enzymatic treatment was used in sample preparation. Conventionally grown wheat is generally richer in vitamin content compared to organically grown. Better yield of vitamins in conventionally grown wheat is not surprising as conventionally grown wheat was fertilized (N 145 kg/ha, P2O5 80 kg/ha and K2O 120 kg/ha). Conclusion. Pyridoxine, thiamine and niacin were detected in both conventionally and organically grown wheat. Pyridoxine was the most commonly found vitamin while thiamine was found in highest concentrations. Generally flour from conventionally grown wheat is richer in analyzed vitamins.

flour; vitamins

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Podaci o prilogu

174-174.

2012.

objavljeno

Podaci o matičnoj publikaciji

7. Encontro Nacional de Cromatografia : sumários

Barros, Aquiles A ; et al.

Porto: Sociedade Portuguesa de Química

978-989-97667-0-9

Podaci o skupu

Encontro Nacional de Cromatografia (7 ; 2012)

poster

09.01.2012-11.01.2012

Porto, Portugal

Povezanost rada

Kemija, Farmacija