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KMID : 1134820210500121299
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 12 p.1299 ~ p.1307
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Thiamine, Riboflavin, and Niacin Content in Korean Minor Cereals
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Jeon Jin-Soo
Lee Sang-Hoon
Choi Young-Min
Choung Myoung-Gun
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Abstract
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Although many studies have been conducted worldwide on various nutritional benefits of minor cereals, there is insufficient information on the content of water-soluble vitamins in Korean minor cereal (barley, foxtail millet, maize, oat, proso millet, and sorghum) cultivars. This study therefore quantitatively analyzed the content of water-soluble vitamins, like thiamine, riboflavin, and niacin contained in Korean minor cereals using an high-performance liquid chromatography (HPLC), and the classification characteristics were reviewed through principal component analysis (PCA). Foxtail millet used in this study had the highest thiamine and riboflavin content, and barley contained the most niacin among minor cereals. Among the minor cereals reviewed in this study, maize had the lowest thiamine and niacin. Thereafter, as a result of a PCA review, it was possible to confirm the classification of thiamine, riboflavin, and niacin and to separate them into different groups according to the kinds of minor cereals. However, maize was a minor cereal with a large variation in riboflavin and niacin content depending on the cultivar, and its classification overlapped with proso millet. The results of this study provide a database necessary for the publication of the 10th edition of the Korean Food Composition Table.
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KEYWORD
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minor cereal, thiamine, riboflavin, niacin, vitamin B
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