Ball Vitamins In Foods

Analysis, Bioavailability, and Stability
Erscheinungsjahr 2005
ISBN: 978-1-4200-2697-9
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 824 Seiten

Reihe: Food Science and Technology

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.

Zielgruppe

Nutritional scientists, dieticians, and researchers.

Autoren/Hrsg.

Ball, George F.M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

PART I: PROPERTIES OF VITAMINS
Nutritional Aspects 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