All about vitamins and their classification, occurrence, biological functions and method of analysis

1. Vitamins
Complied By-
Anuj Jha
2014027007 (Group 2)

2. Introduction
Vitamins are organic nutrients that are required in small quantities for a
variety of biochemical functions and which generally cannot be synthesized
in the body and must be supplied by the diet.
In 1912, scientists found that, in addition to carbohydrates, fats, and
proteins, certain other factors called vitamins must be obtained from the
diet.

3. Classification of Vitamins
Vitamins
Fat
soluble
Vitamin
A
Vitamin
C
Vitamin
D
Vitamin
K
Water
soluble
Non B-Complex
Vitamin
C
B-Complex
Energy -
releasing
Thiamine
(B1)
Riboflavin
(B2)
Niacin
(B3)
Pyridoxine
(B6)
Biotin
(B7)
Pantothenic
Acid (B5)
Hematopoietic
Folic
Acid
(B9)
Vitamin
B12

4. Difference b/w water soluble & fat soluble vitamins
Properties Water soluble vitamins Fat soluble vitamins
Solubility Water soluble Fat soluble
Absorption Simple Along with lipids
Storage No storage Stored in liver
Excretion Excreted Not excreted
Excess intake Nontoxic Toxic
Deficiency Manifests rapidly Manifests slowly
Treatment Regular dietary supply Single large dose

5. Fat Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K

6. Vitamin A (carotenoids)
Occurrence:-
Vitamin A as such is present only in food of animal origin but its provitamins “carotenes” are
found in plants.
Biological Functions:-
• Enables the eye to adjust to changes in light
• Aids in synthesis of ground substances of teeth, bones,
• tendons and connective tissues
• Used for synthesis of mucoprotiens and glycoproteins
• Aids in reproductive processes
• Synthesis of glycogen in liver
• Regulates fat metabolism and formation of cholesterol
• Acts as antioxidant and prevents tumour growth
• Necessary for nerve fibres

7. Estimation of presence of Vitamin A
High performance liquid chromatographic (HPLC) method and spectrophotometric methods are
considered the only acceptable methods to provide accurate food measurements of Vitamin A
activity.

8. Vitamin D (Ergocalciferol, Cholecalciferol)
Occurrence:-
Vitamin D has two active forms- Vitamin D2 and D3
Vitamin D2 (eugocalciferol) formed by the irradiation of ergosterol
(plants and yeast) by UV rays of sunlight
Vitamin D3 (cholecalciferol) formed in animals by the action of sunlight
on 7-dehydro-cholesterol in the skin of animals
Biological functions:-
• Promotes the absorption of calcium and phosphorus in the intestine
• Mineralization of bone and teeth
• Formation of bone matrix
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Vitamin D activity.

9. Vitamin E (Tocopherols)
Occurrence:-
Vitamin E name given to a family of compounds called “tocopheorls” found
in nuts vegetables oils etc.
Biological functions:-
• Acts as an antioxidant
• Protects vitamin A and C from oxidation
• Prevents hemolysis of red blood cells
• Assist in cellular respiration
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Vitamin E activity.

10. Vitamin K (Phylloquinone, menaquinones, Menadione)
Occurrence:-
Vitamin K has two active forms- Vitamin K1 , K2 and K3
Vitamin K1 –Phylloquinone is found in plants
Vitamin K2 –Menaquiones synthesizes in intestinal tract of animals
Vitamin K3 –Menadione synthesized as parent compound of vitamin K
Biological functions:-
involves blood clotting factors and anti-hemorrhagic vitamin and as a
component of electron transport chain.
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Vitamin K activity.

11. Water Soluble Vitamins
Vitamin B complex
Vitamin C

12. Vitamin B1 (Thiamin)
Occurrence:-
Also known as “aneurin” or “anti beri-beri factor” found in legumes nuts etc.
Biological functions:-
• Helps in oxidative decarboxylation of branched chain amino acids
• Release of energy from fats and carbohydrates
• Better appetite and functioning of digestive tract
• Catalyses the conversion of pyruvate to acetyl CoA linking glycolytic
cycle with TCA
Analysis:- Thiochrome chemical method and fluorometric method is
used for Thiamin activity.

13. Vitamin B2 (Riboflavin)
Occurrence:-
Found in fish, eggs and green leafy vegetables.
Biological functions:-
• As a component of respiratory chain in mitochondria
• Formation of enzymes called flavoprotiens.
• Release of energy from fat, carbohydrates and protiens.
• Essential for healthy skin growth
• Normal functioning of eye
Analysis:- Fluorosence method is used measurements of Vitamin
Riboflavin activity.

14. Vitamin B3 (Niacin)
Occurrence:-
Known also as “Nicotinic acid” and amide derivative nicotinamide and present in dietary
proteins and found in milk, fish penuts etc.
Biological functions:-
• Lactate dehydrogenase: pyruvate to lactate or lactate to payurvate
(glycolytic cycle)
• Synthesis of proteins , nucleic acids and fatty acids.
• Essential for healthy skin and normal functioning of nervous system
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Niacin activity.

15. Vitamin B5 (Pantothenic acid)
Occurrence:-
Part of coenzyme-A and is involved in energy capture process of all parts of
the cell found in whole grains fruits and vegetables.
Biological functions:-
• Required for metabolism of fat, protein and carbohydrate via citric acid
cycle
• Used for synthesis of fatty acids, cholesterol and other sterols
• Useful for group transfer reactions
• Used for synthesis of porphyrin ring, which is a part of haemoglobin
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Pantothenic activity.

16. Vitamin B6 (Pyridoxine)
Occurrence:-
Consists of three closly related compounds called pyridoxine pyridoxal and pyridoxamine
found in banana, poultry,soyabeans etc.
Biological functions:-
• serves as coenzymes in numerous enzymes that are involved in amino
acid metabolism
• Production of antibodies
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Pyridoxine activity.

17. Vitamin B7 (Biotin)
Occurrence:-
it is an imidazole derivative and occurs in milk, egg yolk and peanuts
Biological functions:-
• pyruvate carboxylase for cellular carboxylation reactions
• Synthesis of purines that are important constituents of DNA and RNA
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Biotin activity.

18. Vitamin B9 (Folic acid)
Occurrence:-
Chemically known as “Petroylglutamic acid” and present in sweet potatoes, green
vegetables, fish etc.
Biological functions:-
• Folic acid is converted into tetrahydrofolate which is a coenzyme form
of folic acid
• Participates in various biological reactions
• Synthesis of thymine required for DNA synthesis.
• Necessary for the formation of red blood cells
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Folic acid activity.

19. Vitamin B12 (Cyanocobalamine)
Occurrence:-
Has a complex ring structure and are found in organ meat chicken and pork.
Biological functions:-
• Aids in formation of red blood cells
• Normal function of all body cells especially nerve cells
• Helps in bone marrow formation
• Needed for synthesis of DNA and RNA
Analysis:- High performance liquid chromatographic (HPLC)
methods are considered the only acceptable methods to provide
accurate food measurements of Cyanocobalamine activity.

20. Vitamin C (Ascorbic acid)
Occurrence:-
Made up of six carbon atoms organic compound and resembles the
structure of glucose found in citrus fruits tomatoes pineapples etc.
Biological functions:-
• Essential for the synthesis of collagen
• Conversion of cholesterol to bile acids
• Aids in healing of wounds and resistance to infections
• Acts as water soluble anti-oxidant
• Maintains elasticity of blood vessels and capillaries
Analysis:- 6-Dichloroindophenol Titrimetric method and HPLC method
used for food measurements of Vitamin C activity.

21. Discussion Session……