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Vitamins
- 1. Kurdistan Region- Iraq Salahaddin University–erbil (SUE) College Of Science Department Of Chemistry Analysis of Prepared by: Kosary Yasin Ahmed Supervised by: Msc. Narmin sahdula 1
- 2. content How I searched in labrary Introduction Difinition of vitamins Classification of vitamins Food source of vitamins Health benefit of vitamins Vitamin analysis method 2
- 6. Introduction The term “vitamin” (“vital amine”) was coined by the Polish biochemist Casimir Funk 100 years ago, and the discovery of vitamins was concentrated mainly in the Hrst half of the 20th century. During that time, the focus of both animal and human nutrition research was on symptoms of vitamin deficiency and hence associated diseases. 6
- 7. Vitamin analysis in food Vitamin analysis in food has a variety of purposes; it is used to provide quality assurance for supplemented products; to study changes in vitamin content attributable to food processing, packing, and storage; to provide data for food composition tables; and to check compliance with contract specifications and nutrient labeling regulation
- 9. An organic chemical compound (or related set of compounds) is called a vitamin when the organism cannot synthesize the compound in sufficient quantities, and it must be obtained through the diet. What is vitamins? Vitamin vita (life)-amine A vitamin is an organic compound and a vital nutrient that an organism requires in limited amounts. 9
- 11. 1- Fat soluble vitamins 11 01 02 03 04 Vitamin K is a group of structurally similar, fat-soluble vitamins the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation and which the body also needs for controlling binding of calcium in bones and other tissues Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene).Vitamin A has multiple functions: it is important for growth and development, for the maintenance of the immune system and good vision. Vitamin D is a fat-soluble vitamin that is naturally present in very few foods, added to others, and available as a dietary supplement. It is also produced endogenously when ultraviolet rays from sunlight strike the skin and trigger vitamin D synthesis. Vitamin E refers to two groups of compounds, the tocopherols and the tocotrienols, and all forms of the vitamin contain two parts, a “head” (the chromanol part) and a “tail” (phytyl group) as shown in Figures l The vitamins generally classified as the fat soluble vitamins are vitamins A, D, E and K
- 12. 2- Water soluble vitamins A vitamin that can dissolve in water. Water-soluble vitamins are carried to the body's tissues but are not stored in the body. They are found in plant and animal foods or dietary supplements and must be taken in daily. Vitamin C and members of the vitamin B complex are water-soluble. Water soluble vitamin 01 Vitamin C 02 Niacin 03 Thiamin 04 Riboflavin 05 Vitamin B12 06 Pantothenic acid 07 Biotin 12
- 14. Sourceofvitamins Vitamins Food source Vitamin B1 (Thiamin) Whole grains, enriched grains and Liver Vitamin B2 (Riboflavin) Soybeans, meat liver eggs, Milk, cheese and yogurt Vitamin B3 (Niacin) Mushrooms, Peanut butter, meat, fish, poultry Biotin Sweet potatoes ,Nonfat milk, yogurt Peanuts, almonds, Vitamin C Citrus fruits such as oranges, grapefruits and their juices, Vitamin A Liver, some fish , Milk, cheese Vitamin D Milk, fortified soy and rice, Some fish, eggs, organ meats, Vitamin E Vegetable oils, Avocados, leafy green vegetables Vitamin K Broccoli, soybeans, dark green leafy vegetables such as kale Folate Asparagus, Brussels sprouts, beets, broccoli, corn, green Vitamin B6 (Pyridoxin) Potatoes, bananas 13
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- 16. Vitamin Analysis Method 16 Immunoassays (ELISA, RIA, FIA) Colorimetric and Spectrophotometric assays Fluorometric assay & Chemiluminescence assay measure vitamins directly and give a quantitative measurement. These are recommended for use particularly for clinically useful vitamins. However these are expensive and not every laboratory can provide these assays. These methods include: Amperometric assay HPLC (reference method)