Presents information on vitamin chemistry, absorption, and metabolism Discusses vitamin stability during the post-harvest handling, processing, storage, and preparation of food Explores the development of suitable analytical methods for research into vitamin bioavailability Examines the relationship of vitamin bioavailability to variables imposed by food constituents and food preparation
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods.
Analytical topics of particular interest include the identification of problems associated with quantitatively extracting vitamins from the food matrix; assay techniques, including immunoassays, protein binding, microbiological, and biosensor assays; the presentation of high-performance liquid chromatography (HPLC) methodology illustrated in tables accompanied by step-by-step details of sample preparation; the explanation of representative separations (chromatograms) taken from original research papers are reproduced together with ultraviolet and florescence spectra of vitamins; the appraisal of various analytical approaches that are currently employed.
Comprehensive andcomplete, Vitamins in Foods: Analysis, Bioavailability, and Stability is a must have resource for those who need the latest information on analytical methodology and factors affecting vitamin bioavailability and retention in foods.
Table of Contents
PART I: PROPERTIES OF VITAMINS Definition and Classification of Vitamins Nutritional Vitamin Deficiency Vitamin Requirements Vitamin Enhancement of Foods Stability of Vitamins References Intestinal Absorption and Bioavailability of Vitamins: Introduction General Principles of Solute Translocation Intestinal Absorption Bioavailability References Vitamin A: Retinoids and the Provitamin A Carotenoids Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin A in Foods Intestinal Absorption, Metabolism, and Transport Bioavailability b-Carotene Supplementation Vitamin D Background Chemical Structure, Biopotency, and Physiochemical Properties Vitamin D in Foods Intestinal Absorption, Transport, and Metabolism Bioavailability References Vitamin E Background Chemical Structure, Biopotency, and Physiochemical Properties Vitamin E in Foods Intestinal Absorption and Transport Bioavailability Vitamin E Requirements References Vitamin K Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin K in Foods Intestinal Absorption and Transport Bioavailability References Thiamin (Vitamin B1) Background Chemical Structure, Biopotency, and Physicochemical Properties Thiamin in Foods Intestinal Absorption Bioavailability References Flavins: Riboflavin, FMN, and FAD (Vitamin B2) Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin B2 in Foods Intestinal Absorption Bioavailability References Niacin Background Chemical Structure, Biopotency, and Physicochemical Properties Niacin in Foods Intestinal Absorption Bioavailability References Vitamin B6 Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin B6 in Foods Intestinal Absorption Bioavailability References Pantothenic Acid Background Chemical Structure, Biopotency, and Physicochemical Properties Pantothenic Acid in Foods Intestinal Absorption Bioavailability References Biotin Background Chemical Structure, Biopotency, and Physicochemical Properties Biotin in Foods Intestinal Absorption Bioavailability References Folate Background Chemical Structure, Biopotency, and Physicochemical Properties Folate in Foods Absorption, Transport, and Metabolism Bioavailability References Vitamin B12 (Cobalamins) Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin B12 in Foods Absorption and Conservation Bioavailability References Vitamin C Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin C in Foods Intestinal Absorption Bioavailability References PART II ANALYTICAL CONSIDERATIONS Analytical Considerations Bioassays In Vitro Analytical Techniques Analytical Approach Preparation of Sample Extracts for Analysis Method Evaluation References Extraction Techniques for the Water-Soluble Vitamins Vitamin B1 Vitamin B2 Niacin Vitamin B6 Pantothenic Acid Biotin Folate Vitamin B12 Vitamin C References Microbiological Methods for the Determination of the B-Group Vitamins Introduction General Principles Conventional Turbidimetric Method Using Test Tubes Turbidimetric Method Using Microtiter Plates Assays of Individual B-Group Vitamins References Physicochemical Analytical Techniques (Excluding HPLC) AOAC Titrimetric Method for Vitamin C Direct Spectrophotometric Determination of Vitamin C Colorimetric Methods for Niacin and Vitamin C Fluorometric Methods for Thiamin, Riboflavin, Vitamin B6, and Vitamin C Enzymatic Methods for Nicotinic Acid and Ascorbic Acid Continuous-Flow Analysis Gas Chromatography Supercritical Fluid Chromatography Capillary Electrophoresis References Determination of the Fat-Soluble Vitamins by HPLC Nature of the Sample Extraction Procedures Cleanup Procedures HPLC Systems Applications of HPLC References Determination of the Water-Soluble Vitamins by HPLC HPLC Systems Applications of HPLC References Biospecific Methods for Some of the B-Group Vitamins Introduction Immunoassays Protein-Binding Assays Biomolecular Interaction Analysis Summarized Appraisal of Analytical Techniques Microbiological Assays High-Performance Liquid Chromatography Supercritical Fluid Chromatography Capillary Electrophoresis Flow-Injection Analysis Biospecific Methods Evaluation of Vitamin Bioavailability From Food Analysis Data References
Nutritional Aspects of Vitamins
“This valuable book is one of the Food Science and Technology series of monographs, textbooks, and reference books. The stated objective of the book is to promote an understanding of vitamins as being the prerequisite for good health. The scope of this book is indicated by its more than 800 pages arranged into two parts, namely, properties of vitamins and analysis of vitamins. … The author’s aim was to provide a context in which chemical structure, bio-potency, physiochemical properties, stability, effect of food storage and processing, absorption, bioavailability, methods of assessing, applicability of analytical techniques, nutritional aspects, and deficiency disorders can be understood. The book composed of 23 chapters that are written in a popular, assertive style, with long lists of references at the end of each chapter. It highlighted the knowledge of vitamin stability toward postharvest handling of food, processing, storage, and preparation for consumption. Chemistry and how vitamins are absorbed and metabolized are discussed. Suitable analytical methods for each vitamin are presented and thoroughly evaluated. … It is a valuable text that provides timely, comprehensive, and well-referenced and-indexed information. … It is compact, well illustrated with useful figures and tables, and can be warmly recommended to food scientists and nutritionists, whether they are students, teachers, or research workers. ”
— Majeed R. Al-Ani, Sultan Qaboos University, Sultanate of Oman, in International Journal of Food Properties, 2006