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Changes in the Vitamin B‐6 Content in Potatoes During Storage
Author(s) -
ADDO CONSTANT,
AUGUSTIN JORG
Publication year - 1988
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.1365-2621.1988.tb08947.x
Subject(s) - pyridoxamine , pyridoxine , pyridoxal , chemistry , food science , vitamin , pyridoxal phosphate , vitamin b , biochemistry , chromatography , phosphate , enzyme , cofactor
The nature of the repeatedly reported increase of vitamin B‐6 in Russet Burbank potatoes stored for 30 days and 9 months was investigated. Potatoes contained pyridoxine, pyridoxamine, pyridoxal phosphate, and a pyridoxine glucoside. While pyridoxamine and pyridoxal phosphate concentrations remained unchanged, there was a sharp increase in pyridoxine glucoside during storage indicating a possible synthesis of vitamin B‐6 during storage. In general, good agreement existed between the data generated by microbial analysis and those obtained by the HPLC method.