Investigation of In Vitro Bioaccessibility of Naturally Available Vitamins B1, B2 and B6 in Different Bread Varieties

Year 2019, Issue: 16, 758 - 764, 31.08.2019

Mustafa Yaman

https://doi.org/10.31590/ejosat.593444

Cited By: 6

Abstract

Grain products; meets a large part of the daily energy requirement. It also contains high amounts of water-soluble vitamins B1, B2 and B6. However, the bioavailability of these vitamins are different. The aim of this study is to investigate the bioaccessibility of vitamins B1, B2 and B6 in white, whole wheat, whole wheat and oat bread in our diet in simulated mouth, stomach and small intestine environment. Vitamin contents were determined by High Performance Liquid Chromatography (HPLC). The bioaccessibility of vitamin B1 was between 45% and 73%, while the bioaccessibility of vitamin B2 was between 56% and 75%. The lowest bioaccessibility was found in oat bread in vitamins B1 and B2. In vitamin B6, bioaccessibility was between 56% and 67%. The highest bioaccessibility was found in PN form and the lowest in PL and PM form. In addition, the bioaccessibility of vitamins B1, B2 and B6 in oat bread was lower than other bread types. As a result, vitamin B levels obtained from bread do not correlate with our daily energy needs. Therefore, in our daily nutrition, foods rich in B group vitamins can be consumed with bread.

Keywords

Bread, Vitamin B1, Vitamin B2, Vitamin B6, Bioaccessibility

Farklı Ekmek Çeşitlerinde Doğal Olarak Bulunan Vitamin B1, B2 ve B6’nın İn vitro Biyoerişebilirliğinin İncelenmesi

Abstract

Tahıl ürünleri; günlük enerjini gereksiniminin büyük bir kısmını karşılar. Bunun yanında yüksek miktarda suda çözenebilen vitaminlerden olan B1, B2 ve B6 vitamini içermektedir. Fakat bu vitaminlerin vücuttaki biyoyararlılıkları ve biyoerişiliebilirlilikleri farklıdır. Bu çalışamanın amacı beslenmemizde yer alan beyaz, tam buğday, kepekli ve yulaflı ekmekte bulunan vitamin B1, B2 ve B6,’nın biyoerişilebilirliklerinin in vitro olarak simüle edilmiş ağız, mide ve ince bağırsak ortamında incelemektir. Çalışmada vitamin içerikleri Yüksek Performanlı Sıvı Kromatografisi (HPLC) ile belirlenmiştir. B1 vitamininin biyoerişilebilirliği %45 ile %73 arasında bulunurken B2 vitaminini biyoerişilebilirliği %56 ile %75 arasında bulundu. İstatiksel olarak değerlendirildiğinde en düşük biyoerişilebilirlik B1 ve B2 vitamininde de yulaflı ekmekte bulunmuştur. Vitamin B6’da ise biyoerişilebilirlik %56 ile %67 arasında bulunmuştur. En yüksek biyoerişilebilirlik PN formunda bulunurken en düşük PL ve PM formunda bulunmuştur. Bunun yanında yulaf içeren ekmeklerdeki vitamin B1, B2 ve B6 biyoerişilebilirliği diğer ekmek türlerine göre daha düşük bulunmuştur. Sonuç olarak ekmekten almış olduğumuz B grup vitamin seviyeleri günlük enerji ihtiyacımız ile bir parelellik göstermemektedir. Dolayısıyla günlük beslememizde ekmeğin yanında B grup vitamin yönünden zengin besinler tüketilebilir.

Keywords

Ekmek, Vitamin B1, Vitamin B2, Vitamin B6, Biyoerişebilirlik

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