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    Assessment of in vitro bioaccessibility of pyridoxal, pyridoxine and pyridoxamine forms of vitamin B6 in various vegetables
    (Vup Food Research Inst, Bratislava, 2023) Gurbuz, Murat; Catak, Jale; Ugur, Halime; Demir, Busra; Beceren, Yavuz; Yaman, Mustafa
    Vitamin B6 is defined as the sum of pyridoxal, pyridoxine and pyridoxamine vitamers. The content of each form is quite different in various types of vegetables. This investigation aimed to determine the amount and bioaccessibility of pyridoxal, pyridoxine and pyridoxamine vitamers of vitamin B6 in various vegetables. In the study, it was determined that the total vitamin B6 content in various vegetables (carrots, broccoli, brussels sprouts, zucchini, potatoes, cucumbers, red pepperoni, tomatoes, chard, green peppers, parsley, spinach, onions, green beans, leek and curly lettuce) ranged from 0.25 mg center dot kg(-1) to 5.93 mg center dot kg(-1). The average proportion of pyridoxal, pyridoxine and pyridoxamine forms in vegetables was 25.9 %, 50.3 %, and 23.8 %, respectively. However, these proportions were 34.7 %, 34.7 % and 14.8 % in green leafy vegetables. The bioaccessibility of total vitamin B6 in samples ranged from 17 % to 69 %, and the average bioaccessibility of pyridoxal, pyridoxine and pyridoxamine vitamers was 43 %, 34 % and 51 %, respectively. The lowest and highest average bioaccessibility was determined for pyridoxine and pyridoxamine vitamers, respectively.
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    In vitro bioaccessibilities of vitamin C in baby biscuits prepared with or without UHT cow's milk
    (Academic Press Inc Elsevier Science, 2022) Beceren, Yavuz; Gurbuz, Murat; Catak, Jale; Demir, Busra; Ugur, Halime; Yaman, Mustafa
    Vitamins C is an essential nutritional component of complementary baby foods. Knowing the bioaccessibility of vitamin C is important to determine daily vitamin intake for infants and young children. There is not enough information about the bioaccessibility of vitamin C added to baby biscuits and follow-on milk and the effect of UHT milk on vitamin C bioaccessibility. This study aimed to examine the bioaccessibility of vitamin C in baby biscuits and follow-on milk by an in vitro gastrointestinal system at different pH levels. Measured vitamin C concentrations were generally lower than the amounts declared on their labels. The average bioaccessibility of vitamin C in baby biscuits with and without added UHT cow's milk was 18.27 % and 0.34 % at gastric pH 1.5, respectively. It was 13.7 % and 0.30 % for gastric pH 4, respectively. The average bioaccessibility of vitamin C in follow-on milk was only 9.8 % and 9.1 %. In comparison, the bioaccessibility of naturally occurring vitamin C in UHT cow's milk was 91.6 % and 90.5 % at gastric pH 1.5 and gastric pH 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby biscuits with UHT cow's milk was higher than that without adding UHT cow's milk in both gastric pH conditions. Naturally occurring vitamin C in milk was more bioaccessible in both gastric pH 1.5 and pH 4.
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    In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables
    (Elsevier Sci Ltd, 2023) Demir, Busra; Gurbuz, Murat; Catak, Jale; Ugur, Halime; Duman, Erman; Beceren, Yavuz; Yaman, Mustafa
    B group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B-1, B-2, and B-3 in the studied vegetables was in the range of 9-85 mu g/100 g, 22-319 mu g/100 g, and 459-3497 mu g/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B-1 and B-2 were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B-3 was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B-1, B-2, and B-3 in vegetables were generally low in vitro.