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KMID : 1134820220510080797
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 8 p.797 ~ p.804
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Thiamine, Riboflavin, and Niacin Contents in Agri-Foods Used as Raw Materials for Health Functional Foods
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Jeon Jin-Soo
Jang Young-Hyeon
Lee Sang-Hoon
Choi Young-Min
Choung Myoung-Gun
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Abstract
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Research on the nutritional components of agri-food used as raw materials for health functional foods is gaining importance with the growing interest in such foods. However, there is limited information available on one such nutritional component, namely water-soluble vitamin B. Therefore, this study used the high-performance liquid chromatography (HPLC) analytical method to evaluate the thiamine, riboflavin, and niacin contents in agri-food, which is mainly used as a raw material for health functional food. Among the samples used in this study, red ginseng had the highest thiamine content at 0.515±0.010 mg/100 g, followed by Cordyceps (husked rice) with 0.302±0.014 mg/100 g. Cordyceps (silkworm pupa; 0.288±0.011 mg/100 g) contained the most riboflavin, followed by lion’s mane mushroom at 0.256±0.006 mg/100 g. Niacin was detected in all samples, with ginger (1.521±0.007 mg/100 g) having the highest content. The results of this study will be used as a database for the compilation of the 10th edition of the Korean Food Composition table and will hence contribute to improving public health.
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KEYWORD
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health functional food, water-soluble vitamin, thiamine, riboflavin, niacin
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