Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sonication of Rice Grains
2.3. Fortification of Rice Grains with Vitamins B1, B2, and B6
2.4. Extraction Method of Vitamins B1, B2, and B6 from Rice Grains
2.5. Analysis of Vitamins B1, B2, and B6 by HPLC
2.6. Data Analysis
3. Results and Discussion
3.1. Nutritional Composition of Brown Rice Grains (Nang Tay Dum Floating Rice Variety)
3.2. Effect of Milling Degree on the Absorption of Vitamins B1, B2, and B6 in Nang Tay Dum Floating Rice Grains
3.3. Effect of Soaking Time and Temperature on the Absorption of Vitamins B1, B2, and B6 in Rice Grains
3.4. Modeling the Combined Effect of Soaking Time and Temperature on the Absorption of Vitamins B1, B2, and B6 in Rice Grains
3.5. Effects of Vitamin Concentration and Rice-to-Solution Ratio on the Absorption of Vitamins B1, B2, and B6 in Rice Grains
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Nutritional Composition 1 | Unit | Content |
---|---|---|
Moisture | % | 11.67 ± 0.01 |
Crude protein | g/100 g | 9.20 ± 0.07 |
Lipid | g/100 g | 1.79 ± 0.03 |
Carbohydrate | g/100 g | 73.3 |
Vitamin B1 | mg/100 g | 0.413 |
Vitamin B2 | mg/100 g | 0.154 |
Vitamin B6 | mg/100 g | 0.112 |
Mean of Absorbed Vitamin B1 Content 2 | ||||
Soaking Time (min) | ||||
Temperature (°C) | 30 | 60 | 90 | Group mean |
50 | 556.3 ± 0.9 | 565.0 ± 0.1 | 532.0 ± 0.3 | 551.1 ± 15.4 AB |
55 | 549.0 ± 0.1 | 568.0 ± 0.8 | 552.3 ± 0.6 | 556.4 ± 9.4 AB |
60 | 556.0 ± 0.1 | 577.8 ± 1.0 | 557.0 ± 0.6 | 563.6 ± 11.2 A |
65 | 525.0 ± 0.6 | 556.0 ± 0.6 | 565.0 ± 0.4 | 548.7 ± 18.3 B |
Group mean | 546.6 ± 14.8 b | 566.7 ± 9.0 a | 551.6 ± 14.1 b | 555.0 ± 10.5 |
Mean of absorbed vitamin B2 content 2 | ||||
Soaking Time (min) | ||||
Temperature (°C) | 30 | 60 | 90 | Group mean |
50 | 287.0 ± 0.5 | 294.3 ± 0.7 | 286.3 ± 0.4 | 289.2 ± 5.3 B |
55 | 293.0 ± 0.4 | 308.7 ± 0.2 | 304.7 ± 0.3 | 302.1 ± 7.5 A |
60 | 307.0 ± 0.6 | 318.0 ± 0.1 | 300.0 ± 0.4 | 308.3 ± 8.1 A |
65 | 278.0 ± 0.3 | 296.0 ± 0.6 | 299.0 ± 0.6 | 291.0 ± 9.9 B |
Group mean | 291.3 ± 12.2 b | 304.3 ± 11.2 a | 297.5 ± 7.8 ab | 297.7 ± 6.5 |
Mean of Absorbed Vitamin B6 Content 2 | ||||
Soaking Time (min) | ||||
Temperature (°C) | 30 | 60 | 90 | Group mean |
50 | 399.3 ± 0.5 | 412.0 ± 0.5 | 404.0 ± 0.5 | 405.1 ± 7.9 D |
55 | 410.0 ± 0.6 | 418.0 ± 0.2 | 416.0 ± 0.5 | 414.7 ± 4.8 C |
60 | 444.0 ± 0.8 | 444.0 ± 0.6 | 426.0 ± 0.7 | 438.0 ± 9.9 A |
65 | 428.0 ± 0.5 | 438.0 ± 0.2 | 417.0 ± 0.2 | 427.7 ± 9.3 B |
Group mean | 420.3 ± 19.7 a | 428.0 ± 15.4 a | 415.8 ± 9.0 a | 421.4 ± 6.2 |
Parameter | Vitamin B1 (Equation (2)) | Vitamin B2 (Equation (1)) | Vitamin B6 (Equation (1)) |
---|---|---|---|
β0 | - | −692.7 ± 247.4 | −450.3 ± 337.5 |
β1 (X1: time) | 1.1613 ± 0.9069 | 0.5315 ± 0.9377 | 2.6383 ± 1.2792 |
β2 (X2: temp) | 21.0620 ± 0.9789 | 34.1107 ± 8.5372 | 26.2667 ± 11.6456 |
β11 (X12: time2) | −0.0198 ± 0.0043 | −0.0110 ± 0.0044 | −0.0111 ± 0.0059 |
β22 (X22: temp2) | −0.2159 ± 0.0153 | −0.3027 ± 0.0738 | −0.2000 ± 0.1007 |
β12 (X1 × X2: time × temp) | 0.0629 ± 0.0130 | 0.0155 ± 0.0135 | −0.0240 ± 0.0184 |
Corrected R2 | 0.99 | 0.81 | 0.80 |
Standard Deviation (SD) | 6.29 | 1.65 | 2.25 |
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Nguyen, T.T.L.; Pham, T.M.N.; Ho, T.B.; Ly-Nguyen, B. Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains. Foods 2024, 13, 2650. https://doi.org/10.3390/foods13172650
Nguyen TTL, Pham TMN, Ho TB, Ly-Nguyen B. Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains. Foods. 2024; 13(17):2650. https://doi.org/10.3390/foods13172650
Chicago/Turabian StyleNguyen, Thi Thao Loan, Thi Mong Nghi Pham, Thanh Binh Ho, and Binh Ly-Nguyen. 2024. "Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains" Foods 13, no. 17: 2650. https://doi.org/10.3390/foods13172650