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Determination and evaluation of in vitro bioaccessibility of the pyridoxal, pyridoxine, and pyridoxamine forms of vitamin B in cereal-based baby foods.

08:00 EDT 18th June 2019 | BioPortfolio

Summary of "Determination and evaluation of in vitro bioaccessibility of the pyridoxal, pyridoxine, and pyridoxamine forms of vitamin B in cereal-based baby foods."

The bioavailability of the pyridoxal (PL), pyridoxine (PN), and pyridoxamine (PM) forms of vitamin B is different, considering that their bioaccessibility in baby foods is important for infant and young children's nutrition. The aim of this study was to determine and evaluate the bioaccessibility of the PL, PN, and PM forms of vitamin B in cereal-based baby foods an in vitro digestive system. In this study, the PL, PN, and PM forms of vitamin B were determined using HPLC in 13 cereal-based baby foods. The average bioaccessibility of the PL, PN, and PM forms in gastric pH 1.5 were 53%, 76%, and 50%, respectively. When the gastric pH was 4, the average bioaccessibility of PL, PN, and PM were 38%, 67%, and 36%, respectively. As observed in this study, the bioaccessibility of the PL, PN, and PM forms of vitamin B in baby foods is lower in both gastric pHs.

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This article was published in the following journal.

Name: Food chemistry
ISSN: 1873-7072
Pages: 125042

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Medical and Biotech [MESH] Definitions

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