Fortified Foods with Vitamins: Analytical Concepts to Assure Better and Safer Products

Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins.
The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into consideration regulatory matters in the US and EU, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine which type of analysis method is best suited for added vitamins.
A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.


Spis treści:
Preface.
List of Contributors.
Part I Perspectives and General Methodology in Vitamin Analysis.
1 Stable Isotope Dilution Assays in Vitamin Analysis – A Review of Principles and Applications (Michael Rychlik).
1.1 Principle of Stable Isotope Dilution Assays.
1.2 Application of Stable Isotope Dilution Assays to Vitamins.
1.3 Outlook.
References.
2 Analytical Methods to Assess the Bioavailability of Water–Soluble Vitamins in Food – Exemplified by Folate (Cornelia M. Witthöft).
2.1 Introduction.
2.2 Folate Bioavailability.

References.
3 Quantitation of Vitamins Using Microbiological Assays in Microtiter Formats (Wolfgang Weber, Sabine Mönch, Michael Rychlik, and Sylvia Stengl).
3.1 Introduction.
3.2 Methods and Materials.
3.3 Results.
3.4 Conclusion.
References.
4 Biosensors in Vitamin Analysis of Foods (Anthony O’Kane and Lennart Wahlström).
4.1 Introduction.
4.2 Technology.
4.3 Surface Plasmon Resonance (SPR).
4.4 Biosensor Assay.
4.5 Water–Soluble Vitamin Analysis by Inhibition Protein Binding Assay on Biacore Q.
4.6 Validation Considerations.
4.7 Conclusions.
References.
5 International Perspectives in Vitamin Analysis and Legislation in Vitamin Fortification (Michael Rychlik).
5.1 Introduction.
5.2 General Requirements for Modern and Future Vitamin Assays.
5.3 Fortifi cation with Vitamins – The International Perspective.
References.
Part II Analysis of Water–Soluble Vitamins.
6 HPLC Determination of Thiamin in Fortifi ed Foods (Roland Bitsch and Irmgard Bitsch).
6.1 Introduction.
6.2 Fortification of Foods with Thiamin.
6.3 Analytical Principles.
6.4 Extraction Procedures.
6.5 Liquid Chromatography Procedures.
6.6 Conclusion.
References.
7 HPLC Determination of Ribofl avin in Fortified Foods (Roland Bitsch and Irmgard Bitsch).
7.1 Introduction.
7.2 Materials and Methods.
7.3 HPLC Intercomparisons.
7.4 Conclusion.
References.
8 HPLC–MS Determination of Vitamin C in Fortified Food Products (Antonia Garrido Frenich, José Luis Martínez Vidal, Remedios Fernández Fernández, and Roberto Romero–González).
8.1 Introduction.
8.2 Materials and Methods.
8.3 Results and Discussion.
References.
9 Quantitation of Pantothenic Acid in Fortified Foods by Stable Isotope Dilution Analysis and Method Comparison with a Microbiological Assay (Michael Rychlik).
9.1 Introduction.
9.2 Materials and Methods.
9.3 Results and Discussion.
References.
10 Optimization of HPLC Methods for Analyzing Added Folic Acid in Fortified Foods (Padmanaban G. Krishnan, Sudheer R. Musukula, Michael Rychlik, David R. Nelson, Jonathan W. DeVries, and John L. MacDonald).
10.1 Introduction.
10.2 Materials and Methods.
10.3 Results and Discussion.
10.4 Conclusion.
References.
11 Studies on New Folates in Fortified F oods and Assessment of Their Bioavailability and Bioactivity (Michael Rychlik and Dora Roth–Meier).
11.1 Introduction.
11.2 Materials and Methods.
11.3 Results and Discussion.
References.
12 Analysis of Vitamin B12 by HPLC (Bo Chen and Da–jin Yang).
12.1 Introduction.
12.2 Sample Preparation.
12.3 Separation.
12.4 Detection.
12.5 Reference Materials for Vitamin B12 Analysis.
References.
13 Microbiological Detection of Vitamin B12 and Other Vitamins (Fumio Watanabe and Yukinori Yabuta).
13.1 Vitamin B12.
13.2 Analysis of Food Vitamin B12 by Bioautography.
13.3 Other Vitamins Determined by Microbiological Analysis.
References.
14 Multimethod for Water–Soluble Vitamins in Foods by Using LC–MS (Alessandra Gentili and Fulvia Caretti).
14.1 Introduction.
14.2 Extraction and Cleanup with Conventional Methods of Analysis.
14.3 Liquid Chromatographic Methods for the Analysis of Water–Soluble Vitamins.
14.4 LC–MS in Multianalyte Confi rmation Analyses.
14.5 Electrospray Ionization and Collision–Induced Dissociation.
14.6 LC–ESI–MS for Simultaneous Analysis of Water–Soluble Vitamins.
14.7 Simultaneous Extraction Procedures.
14.8 Conclusions and Future Developments.
References.
Part III Analysis of Fat–Soluble Vitamins.
15 Analysis of Carotenoids (Volker Böhm).
15.1 Introduction.
15.2 Materials and Methods.
15.3 Results and Discussion.
References.
16 HPLC Determination of Vitamin E in Fortified Foods (Afaf Kamal–Eldin and Jelena Jastrebova).
16.1 Introduction.
16.2 Fortifi cation of Foods with Vitamin E.
16.3 Experimental Procedures Used to Determine Vitamin E in Fortified Foods by HPLC.
16.4 Conclusions.

References.
17 Determination of Vitamin D by LC–MS/MS (Dorit Kern ).
17.1 Introduction.
17.2 Materials and Methods.
17.3 Results and Discussion.
Acknowledgments.
References.
18 Quantitation of Vitamin K in Foods (Sameh Ahmed, Naoya Kishikawa, Kaname Ohyama, and Naotaka Kuroda).
18.1 Introduction.
18.2 Biological Role of Vitamin K.
18.3 Dietary Vitamin K Sources.
18.4 Stability of Vitamin K.
18.5 Bioavailability of Vitamin K from Foods.
18.6 Dietary Vitamin K Deficiency.
18.7 Analytical Methods for the Determination of Vitamin K in Foods.
References.
19 Trace Analysis of Carotenoids and Fat–Soluble Vitamins in Some Food Matrices by LC–APCI–MS/MS (Alessandra Gentili and Fulvia Caretti).
19.1 Introduction.
19.2 Materials and Methods.
19.3 Results and Discussion.
19.4 Conclusions.
Acknowledgment.
References.
Index.

Nota biograficzna:
Michael Rychlik is the Deputy Head of the Institute for Food Chemistry at the Technical University Munich. He has ten years experience in developing analytical methods for vitamins and further food components and is the author of numerous original publications in the field of vitamins.