ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The efficiency of a urea-acid system as an extraction medium for riboflavin from a wide variety of food products was evaluated. Riboflavin present in hamburger and pork was extracted with urea and 1N HCI acid solution. Fruits and all ofher food samples selected for this study, required urea in the presence of 0.lN H2SO4 and 0.2N H2SO4 acid solutions respectively for the extraction of riboflavin. The extracts were diluted to a known volume, filtered and analyzed. The blank readings of the samples were determined by reducing riboflavin to a nonfluorescent compound with sodium hydrosulfite solution. The analytical data obtained for riboflavin was compared with results obtained by AOAC, enzymatic-hydrolysis methods and literature values. Automated results were lower for meat and dairy products but higher for fruits and vegetables in comparison with the AOAC values. In general, the suitability of urea-acid system for the extraction of riboflavin from a wide variety of food products was comparable to those of AOAC and enzymatic-hydrolysis methods of extraction.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb14375.x
Permalink