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COMPARISON OF PROTOZOAN AND CONVENTIONAL METHODS OF VITAMIN ANALYSIS
Author(s) -
VOIGT M. N.,
EITENMILLER R. R.,
WARE G. O.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08486.x
Subject(s) - thiamine , pantothenic acid , vitamin , riboflavin , tetrahymena , protozoa , food science , biology , tetrahymena pyriformis , biochemistry , b vitamins , chemistry , microbiology and biotechnology , endocrinology
Data obtained from commonly used methods of assaying for riboflavin, vitamin B 6 , niacin, pantothenic acid, thiamine, biotin and vitamm B 1 2 were compared to data obtained from vitamin analysis procedures employing protozoa as the test organisms. The protozoa were of the genera Tetrahymena and Ochromonas. Generally, the procedures employing Tetrahymena indicated higher levels of the vitamins in the foods analyzed, while the procedures employing Ochromonas indicated lower vitamin levels than the corresponding commonly used methods of vitamin analysis. Both protozoan and the commonly used methods for analysis of vitamins indicated higher levels of vitamins in food samples when the sample extracts received enzymatic as well as acid hydrolysis treatments. Neutralization salts formed during vitamin extraction procedures were found to interfere with both the conventional and the protozoan methods. High‐acid foods (e.g., orange and tomato juices) were found to inhibit the growth of Tetrahymena. Further studies are required to develop optimal methods of vitamin extraction and analysis in order to quantify the biologically available vitamin contents of foods.