PT  - JOURNAL ARTICLE
AU  - Škrovánková, Soňa
AU  - Sikorová, Pavlína
TI  - Vitamin B&lt;sub&gt;2&lt;/sub&gt; (riboflavin) content in cereal products
DP  - 2014 Aug 6
TA  - Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
PG  - 377--382
VI  - 58
IP  - 5
AID - 10.11118/actaun201058050377
IS  - 12118516
AB  - Vitamin B&lt;sub&gt;2&lt;/sub&gt; (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 B&lt;sub&gt;2&lt;/sub&gt; 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 B&lt;sub&gt;2&lt;/sub&gt; 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.