In vitro bioaccessibility of vitamins B1, B2, and B3 from 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.authorDemir, Busra
dc.contributor.authorGurbuz, Murat
dc.contributor.authorCatak, Jale
dc.contributor.authorUgur, Halime
dc.contributor.authorDuman, Erman
dc.contributor.authorBeceren, Yavuz
dc.contributor.authorYaman, Mustafa
dc.date.accessioned2024-06-12T11:03:43Z
dc.date.available2024-06-12T11:03:43Z
dc.date.issued2023
dc.departmentTrakya Üniversitesien_US
dc.description.abstractB 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.en_US
dc.identifier.doi10.1016/j.foodchem.2022.133944
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid35987003en_US
dc.identifier.scopus2-s2.0-85135995249en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.133944
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21770
dc.identifier.volume398en_US
dc.identifier.wosWOS:000844282500007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIn Vitro Digestionen_US
dc.subjectBioaccessibilityen_US
dc.subjectB Group Vitaminsen_US
dc.subjectVegetablesen_US
dc.subjectHPLCen_US
dc.subjectDietary Fiberen_US
dc.subjectDigestionen_US
dc.subjectBioavailabilityen_US
dc.subjectRiboflavinen_US
dc.subjectNiacinen_US
dc.titleIn vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetablesen_US
dc.typeArticleen_US

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