Vitamin В 1 and В 2 sources in food
https://doi.org/10.25789/YMJ.2019.68.21
Abstract
The article presents the content of vitamins B1 and B2 in the most used foods: cereals, legumes, meat and lactic acid. The results of the study showed that heat treatment affects the content of these vitamins. Moreover, the greatest losses of thiamine in the preparation of products are from 20% to 71.5%, and riboflavin from 16.3% to 71.5%.
About the Authors
A. A. Grigoryeva
Yakutsk scientific center for Complex medical problems
Russian Federation
Russian Federation
Grigoryeva Anastasia Anatolyevna – researcher, biochemical researcher laboratories, department for the study of adaptation mechanisms
tel: 89241638747
G. E. Mironova
North-Eastern Federal University named after M.K. Ammosov
Russian Federation
Russian Federation
Mironova Galina Egorovna – professor, doctor of biological sciences of the Department of biochemistry and biotechnology Institute of Natural sciences
tel: 89243685610
References
1. Grigoryeva A.A. The content of biologically active substances in fodder grasses of pasture lands of Central Yakutia / A.A. Grigorieva, G.E. Mironova // Vestnik of the NEFU named after M.K Ammosov. – 2015. T. 12. – №1. - p. 25-31.
2. Martinchik A.N. Thiamine (Vitamin B1). Methods for assessing and controlling the vitamin supply of the population / A.N. Martinchik. – M.: Publishing House "Science", 1984. – p. 62-72.
3. Mironova G. E. Some parameters of the nutritional status of the indigenous population of the Far North / G. E. Mironova [et al.] // Nutrition issues. – 2001. T.70 . - p. 3-6.
4. Ostrovsky Yu.M. Thiamin / Yu.M. Ostrovsky. - Minsk: Publishing House. "Belarus", 1971. - 144 p.
5. Pushkina N.N. Vitamins in the North / N.N. Pushkina. - M.: Medgiz, 1961. - 127 p.
6. Povolotskaya K. L. Fluorometric method for determining riboflavin / K. L. Povolotskaya, N. I. Zaitseva, E. P. Skorobogatova // Vitamin resources and their use. - M.: 1995. - p. 108-120. GOST 4398-87.
7. Spirichev V. B. How many vitamins a person needs / V. B. Spirichev - M., 2000. – 174 p.
8. Solovieva E.A. Thiochrome method for determining thiamine. Guidelines for the determination of vitamins / E.A. Solovieva. – M .: Medgiz, 1960 . – p. 58-74. GOST No. 4399-87.
9. Safonova S. L. Problems of rational nutrition and vitamin supply of the population of the North / S.L. Safonova, D.G Tikhonov // coll. of scientific papers. Yakut State University. – Yakutsk, 1989. – p. 88.
10. Spirichev V. B. Modern views on the role of vitamins in nutrition. Methods for assessing and controlling the vitamin supply of the population / V.B. Spirichev. – M.: Nauka Publishing House, 1984. – P. 3-25.
11. Tutelian V.A. On the correction of micronutrient deficiencies in order to improve the nutrition and health of children and adults at the threshold of the third millennium / V.A. Tutelian // Your Nutrition. – 2000. – №4. – p. 6-7.
12. The chemical composition of Russian food products: Handbook / Ed. Corresponding Member MAI, prof. I.M. Skurikhin and academician of RAMS, prof. V.A. Tutellan. – M.: DeLi print, 2002 . – p. 236.
13. Ball F.M. George. Riboflavin in Vitamins in Foods, Analysis, Bioavailability, and Stability. Taylorand Francis Group. NewYork, 2006. – p. 168-175.
14. Somogyi J.C. Biochemical aspects of the antimetabolites of thiamine. Nutritioetdieta, 1966. – p. 874.
Review
For citations:
Grigoryeva A.A., Mironova G.E. Vitamin В 1 and В 2 sources in food. Yakut Medical Journal. 2019;(4):75-77. https://doi.org/10.25789/YMJ.2019.68.21
Views:
6
Email this article 