Assessment of in vitro bioaccessibility of pyridoxal, pyridoxine and pyridoxamine forms of vitamin B6 in various vegetables

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dc.authoridGürbüz, Murat/0000-0001-7778-7524
dc.authoridÇATAK, JALE/0000-0002-2718-0967
dc.authoridbeceren, yavuz/0000-0002-3183-4011
dc.authorwosidGürbüz, Murat/ACQ-8389-2022
dc.authorwosidÇATAK, JALE/AAH-3858-2019
dc.contributor.authorGurbuz, Murat
dc.contributor.authorCatak, Jale
dc.contributor.authorUgur, Halime
dc.contributor.authorDemir, Busra
dc.contributor.authorBeceren, Yavuz
dc.contributor.authorYaman, Mustafa
dc.date.accessioned2024-06-12T10:54:36Z
dc.date.available2024-06-12T10:54:36Z
dc.date.issued2023
dc.departmentTrakya Üniversitesien_US
dc.description.abstractVitamin 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.en_US
dc.description.sponsorshipIstanbul Sabahattin Zaim University (Istanbul, Turkey)en_US
dc.description.sponsorshipWe thank the Istanbul Sabahattin Zaim University (Istanbul, Turkey) for their support.en_US
dc.identifier.endpage98en_US
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85152290159en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage90en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19091
dc.identifier.volume62en_US
dc.identifier.wosWOS:000965686600010en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVup Food Research Inst, Bratislavaen_US
dc.relation.ispartofJournal Of Food And Nutrition Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBioaccessibilityen_US
dc.subjectPyridoxalen_US
dc.subjectPyridoxineen_US
dc.subjectPyridoxamineen_US
dc.subjectVegetablesen_US
dc.subjectVitamin B6en_US
dc.subjectConsumptionen_US
dc.subjectDeficiencyen_US
dc.subjectDigestionen_US
dc.titleAssessment of in vitro bioaccessibility of pyridoxal, pyridoxine and pyridoxamine forms of vitamin B6 in various vegetablesen_US
dc.typeArticleen_US

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