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KMID : 1134820230520010063
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 1 p.63 ~ p.71
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Thiamine, Riboflavin, and Niacin Contents in Vietnamese Foods
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Jang Young-Hyeon
Jeon Jin-Soo
Choung Myoung-Gun
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Abstract
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Recently, the global cognition of Southeast Asian foods has improved due to increased overseas travelers, but information on the water-soluble vitamin B contents in Vietnamese foods is lacking. Therefore, we applied HPLC to determine the thiamine, riboflavin, and niacin contents of Vietnamese rice noodle soup (pho), Vietnamese stir-fried chow mein (Mi xao), Vietnamese fried rice (Com rang), and Vietnamese spring roll (Goi cuon). We further verified the HPLC analysis by reviewing selectivity, linearity, sensitivity, precision parameters, and accuracy. In addition, the characteristics of thiamine, riboflavin, and niacin contents in Vietnamese foods were reviewed and visualized through principal component analysis (PCA), Box-whisker plot, and heatmap using Pearson correlation analysis. We concluded that the content range in Vietnamese food was 0.000∼4.008 mg/kg thiamine, 0.000∼1.317 mg/kg riboflavin, and 0.000∼22.942 mg/kg niacin. We believe that the results of this study will contribute to improving public health.
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KEYWORD
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Vietnamese foods, vitamin B, thiamine, riboflavin, niacin
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