Determination of Water-Soluble Vitamin Content in Selected Vegetables and Fruits
DOI:
https://doi.org/10.5281/zenodo.19650252Keywords:
Vitamin B1, B2, B3, B5, B6, B9, C, fruit and vegetableAbstract
The aim of this study was to determine the amounts of water-soluble vitamins [thiamine hydrochloride (B1), riboflavin (B2), nicotinic acid (B3), pantothenic acid (B5), pyridoxine hydrochloride (B6), folic acid (B9) and vitamin C] in some vegetables and fruits using HPLC.
It was determined that vitamin B1 in vegetables and fruits ranged from 0.09±0.01 to 19.00±1.7 μg/g, vitamin B2 from 0.12±0.01 to 5.80±0.51 μg/g, and vitamins B3, B5, and B6 in the same samples ranged from 0.52±0.04 to 101.00±9.30 μg/g, 0.43±0.03 to 49.60±4.40 μg/g, and 0.41±0.03 to 180±17 μg/g, respectively. Vitamins B9 and C ranged from 0.09±0.01 to 150.00±14.00 μg/g and 35.00±3.00 to 1593.00±121.00 μg/g, respectively.
Our findings suggest that the majority of fruits and vegetables are sufficiently rich in water-soluble vitamins.
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