1st Edition
Vitamins In Foods Analysis, Bioavailability, and Stability
By George F.M. Ball
Copyright 2006
818 Pages
147 B/W Illustrations
by
CRC Press
824 Pages
by
CRC Press
Also available as eBook on:
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods. The contents of the book is divided into two parts to... Read more
PART I: PROPERTIES OF VITAMINS
Nutritional Aspects of VitaminsDefinition and Classification of Vitamins Nutritional Vitamin Deficiency Vitamin Requirements Vitamin Enhancement of Foods Stability of Vitamins References
Intestinal Absorption and Bioavailability of Vitamins: IntroductionGeneral Principles of Solute Translocation Intestinal Absorption Bioavailability References
Vitamin A: Retinoids and the Provitamin A CarotenoidsBackground Chemical Structure, Biopotency, and Physicochemical Properties Vitamin A in Foods Intestinal Absorption, Metabolism, and Transport Bioavailability b-Carotene Supplementation
Vitamin DBackground Chemical Structure, Biopotency, and Physiochemical Properties Vitamin D in Foods Intestinal Absorption, Transport, and Metabolism Bioavailability References
Vitamin EBackground Chemical Structure, Biopotency, and Physiochemical Properties Vitamin E in Foods Intestinal Absorption and Transport Bioavailability Vitamin E Requirements References
Vitamin KBackground Chemical Structure, Biopotency, and Physicochemical Properties Vitamin K in Foods Intestinal Absorption and Transport Bioavailability References
Thiamin (Vitamin B1)Background Chemical Structure, Biopotency, and Physicochemical Properties Thiamin in Foods Intestinal Absorption Bioavailability References
Flavins: Riboflavin, FMN, and FAD (Vitamin B2)Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin B2 in Foods Intestinal Absorption Bioavailability References
NiacinBackground Chemical Structure, Biopotency, and Physicochemical Properties Niacin in Foods Intestinal Absorption Bioavailability References
Vitamin B6Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin B6 in Foods Intestinal Absorption Bioavailability References
Pantothenic AcidBackground Chemical Structure, Biopotency, and Physicochemical Properties Pantothenic Acid in Foods Intestinal Absorption Bioavailability References
BiotinBackground Chemical Structure, Biopotency, and Physicochemical Properties Biotin in Foods Intestinal Absorption Bioavailability References
FolateBackground Chemical Structure, Biopotency, and Physicochemical Properties Folate in Foods Absorption, Transport, and Metabolism Bioavailability References
Vitamin B12 (Cobalamins)Background Chemical Structure, Biopotency, and Physicochemical Properties Vitamin B12 in Foods Absorption and Conservation Bioavailability References
Vitamin CBackground Chemical Structure, Biopotency, and Physicochemical Properties Vitamin C in Foods Intestinal Absorption Bioavailability References
PART II ANALYTICAL CONSIDERATIONS
Analytical ConsiderationsBioassays In Vitro Analytical Techniques Analytical Approach Preparation of Sample Extracts for Analysis Method Evaluation References
Extraction Techniques for the Water-Soluble VitaminsVitamin B1 Vitamin B2 Niacin Vitamin B6 Pantothenic Acid Biotin Folate Vitamin B12 Vitamin C References
Microbiological Methods for the Determination
of the B-Group VitaminsIntroduction General Principles Conventional Turbidimetric Method Using Test Tubes Turbidimetric Method Using Microtiter Plates Assays of Individual B-Group Vitamins References
Physicochemical Analytical Techniques (Excluding HPLC)AOAC Titrimetric Method for Vitamin C Direct Spectrophotometric Determination of Vitamin C Colorimetric Methods for Niacin and Vitamin C Fluorometric Methods for Thiamin, Riboflavin, Vitamin B6, and Vitamin C Enzymatic Methods for Nicotinic Acid and Ascorbic Acid Continuous-Flow Analysis Gas Chromatography Supercritical Fluid Chromatography Capillary Electrophoresis References
Determination of the Fat-Soluble Vitamins by HPLCNature of the Sample Extraction Procedures Cleanup Procedures HPLC Systems Applications of HPLC References
Determination of the Water-Soluble Vitamins by HPLCHPLC Systems Applications of HPLC References
Biospecific Methods for Some of the B-Group VitaminsIntroduction Immunoassays Protein-Binding Assays Biomolecular Interaction Analysis
Summarized Appraisal of Analytical TechniquesMicrobiological Assays High-Performance Liquid Chromatography Supercritical Fluid Chromatography Capillary Electrophoresis Flow-Injection Analysis Biospecific Methods Evaluation of Vitamin Bioavailability From Food Analysis Data References
Nutritional Aspects of Vitamins
Intestinal Absorption and Bioavailability of Vitamins: Introduction
Vitamin A: Retinoids and the Provitamin A Carotenoids
Vitamin D
Vitamin E
Vitamin K
Thiamin (Vitamin B1)
Flavins: Riboflavin, FMN, and FAD (Vitamin B2)
Niacin
Vitamin B6
Pantothenic Acid
Biotin
Folate
Vitamin B12 (Cobalamins)
Vitamin C
PART II ANALYTICAL CONSIDERATIONS
Analytical Considerations
Extraction Techniques for the Water-Soluble Vitamins
Microbiological Methods for the Determination
of the B-Group Vitamins
Physicochemical Analytical Techniques (Excluding HPLC)
Determination of the Fat-Soluble Vitamins by HPLC
Determination of the Water-Soluble Vitamins by HPLC
Biospecific Methods for Some of the B-Group Vitamins
Summarized Appraisal of Analytical Techniques
Biography
George F.M. Ball
“This valuable book is one of the Food Science and Technology series of monographs, textbooks, and reference books. The stated objective of the book is to promote an understanding of vitamins as being the prerequisite for good health. The scope of this book is indicated by its more than 800 pages arranged into two parts, namely, properties of vitamins and analysis of vitamins. … The author’s aim was to provide a context in which chemical structure, bio-potency, physiochemical properties, stability, effect of food storage and processing, absorption, bioavailability, methods of assessing, applicability of analytical techniques, nutritional aspects, and deficiency disorders can be understood. The book composed of 23 chapters that are written in a popular, assertive style, with long lists of references at the end of each chapter. It highlighted the knowledge of vitamin stability toward postharvest handling of food, processing, storage, and preparation for consumption. Chemistry and how vitamins are absorbed and metabolized are discussed. Suitable analytical methods for each vitamin are presented and thoroughly evaluated. … It is a valuable text that provides timely, comprehensive, and well-referenced and-indexed information. … It is compact, well illustrated with useful figures and tables, and can be warmly recommended to food scientists and nutritionists, whether they are students, teachers, or research workers. ”
— Majeed R. Al-Ani, Sultan Qaboos University, Sultanate of Oman, in International Journal of Food Properties, 2006
