Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58, 377-382

https://doi.org/10.11118/actaun201058050377
Published online 2014-08-06

Vitamin B2 (riboflavin) content in cereal products

Soňa Škrovánková, Pavlína Sikorová

Ústav biochemie a analýzy potravin, Fakulta technologická, Univerzita T. Bati ve Zlíně, nám. T. G. Masaryka 275, 762 72 Zlín, Česká republika

Vitamin B2 (riboflavin) is a water-soluble essential vitamin. Nowadays an increased risk for riboflavin deficiency may be seen in people on special diets (diabetes mellitus), smokers or heavy alcohol drinkers. In the Czech diet the main sources of the vitamin intake are milk and dairy products followed by cereals and meat. Cereals are good source of this vitamin as it is widely and regularly consumed in different forms. Analyses of the vitamin B2 content in different types of cereal products (flours, breads, pastries, breakfast cereals, cooked pasta) of Czech origin using HPLC with reversed phase and UV detection were done. The vitamin B2 content of chosen cereal products decreased in this progression: enriched wholemeal breakfast cereals (the best source of the vitamin), enriched wheat flours, breads – rye and wholemeal wheat breads, whole wheat and spelt flours, wheat bread, cooked whole wheat and rye spaghetti, wheat and multigrain pastries and finally scoured wheat flours.

References

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