RT Journal Article
SR Electronic
A1 Škrovánková, Soňa
A1 Sikorová, Pavlína
T1 Vitamin B&lt;sub&gt;2&lt;/sub&gt; (riboflavin) content in cereal products
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 58
IS 5
SP 377
OP 382
DO 10.11118/actaun201058050377
UL https://acta.mendelu.cz/artkey/acu-201005-0044.php
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.