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An in vitro method for estimating biologically available vitamin B6 in processed foods

Published online by Cambridge University Press:  09 March 2007

Athula Ekanayake  and
Philip E. Nelson
Athula Ekanayake
Affiliation:
Department of Food Science, Purdue University, West Lafuyette, IN 47907, USA
Philip E. Nelson
Affiliation:
Department of Food Science, Purdue University, West Lafuyette, IN 47907, USA
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Abstract

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1. An in vitro method which used enzymic digestion of the food matrix to release biologically available vitamin B6 is described.

2. Vitamin B6-fortified liquid model foods were thermally processed. After these foods had been freeze-dried, one part was subjected to enzymic hydrolysis at pH 2.0 with pepsin (EC 3.4.23.1) followed by a hydrolysis at pH 8.0 with pancreatin. The vitamins that were found in the supernatant fraction, after an acidified methanol treatment of the hydrolysate, were estimated by high-performance liquid chromatography (HPLC). The other part was given to rats who were kept on a vitamin B6-depleted diet.

3. The biologically available vitamin B6 content of the processed model foods, as determined by rat bioassay, showed good correlation with the vitamin B6 determined by HPLC.

4. It has proved possible to use this in vitro, two-stage enzymic digestion system followed by HPLC determination to determine biologically available vitamin B6 in vitamin B6-fortified processed model foods.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 55 , Issue 2 , March 1986 , pp. 235 - 244
Copyright
Copyright © The Nutrition Society 1986

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