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Influence of Cooking Process on the Content of Water-Soluble B Vitamins in Rice Marketed in Iran Publisher



Rezaei M1 ; Alizadeh Sani M1 ; Amini M2 ; Shariatifar N1 ; Alikord M1 ; Arabameri M3 ; Chalipour A4 ; Hazrati Reziabad R1
Authors
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Authors Affiliations
  1. 1. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Medicinal Chemistry, Faculty of Pharmacy, Drug Design and Development Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
  4. 4. Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran

Source: Food Science and Nutrition Published:2022


Abstract

The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high-performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples. © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
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