English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The analytical methods were developed and validated for separation, detection and quantification of water-soluble vitamins (C, B2, B5, B6 and B7) from frozen fruits by high performance liquid chromatography coupled with high resolution mass spectrometry. Extraction of vitamin C was achieved in 0.1% formic acid solution at room temperature, and extraction of B-group vitamins in 0.1% formic acid solution at 70°C. Extracts purification was achieved on SPE C18 cartridges, 500 mg/3 mL. Water-soluble vitamins and hippuric acid (IS) were separated on a reverse-phase C18 Hypersil GOLD aQ 150 x 2.1 mm, 3 μm particle size, using mobile phases consisting of 995 mL water LC-MS, 5 mL 2M ammonium formate, 1 mL formic acid (A) and 995 mL metanol LC-MS, 5 mL 2M ammonium formate, 1 mL formic acid (B). Vitamin C was detected and quantified in the Electrospray Ionization negative ion mode (ESI-), and B-group vitamins in the Electrospray Ionization positive ion mode (ESI+). Hippuric acid (internal standard) was detected both the ESIand ESI+ ion modes. The methods have a good sensitivity (vitamin C: LOD = 340.32 μg/L and LOQ = 1031.27 μg/L; vitamins B: LOD = 0.862-8.451 μg/L and LOQ = 2.585-25.355 μg/L). The methods showed a good precision, RSD < 10% for water-soluble vitamins analysis in frozen fruits. Methods developed and validated were applied for determination of water-soluble vitamins content of frozen fruits. Frozen Aronia melanocarpa fruits have the highest vitamin C content (39.785 mg/100g), and the frozen strawberries the highest vitamin B2 content (1.735 mg/kg), vitamin B5 content (3.703 mg/kg) and vitamin B6 content (3.553 mg/kg), respectively. The vitamin B7 content of the frozen fruits taken into study was low, ranging from 0.375 to 0.615 mg/100g.

Internal Validation of the Methods for Determination of Water-Soluble Vitamins from Frozen Fruits by HPLC-HRMS