Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6

Iga Rybicka , Anna Gliszczyńska-Świgło

Abstract

Gluten-free (GF) products are those with a natural absence or acceptable level (<20 mg/kg) of gluten. They should be a part of a diet for people with gluten-related disorders, like celiac disease. Recently the popularity of a gluten-free diet (GFD) has risen extremely, because a lot of healthy individuals exclude gluten from their menus. According to the literature data on nutritional deficiencies in the GFD, this trend seems to be risky. This paper describes the nutritional value of 14 flours from different GF raw materials from the aspect of B-group vitamin content (B1, B2, B3, B6). Vitamins were determined using high performance liquid chromatography after enzymatic and acid hydrolysis of the samples. The vitamin contents significantly differed in the analysed flours. The content (in 100 g of the product) of vitamin B1 ranged from 0.01 mg (amaranth flour) to 0.60 mg (teff flour), vitamin B2 from 0.03 mg (GF flour with oats) to 0.22 mg (buckwheat flour), vitamin B3 from below 0.01 mg (amaranth flour) to 6.02 mg (millet flour), and vitamin B6 from 0.03 mg (acorn flour) to 0.69 mg (amaranth flour). The content of vitamins in the analysed GF flours was also compared to gluten-containing flours. Obtained results indicate that flours from teff, millet, chestnut, buckwheat, and amaranth are better sources of certain B-group vitamins than flours from corn, rice, and some flours with gluten.
Author Iga Rybicka (WT / KTiAI)
Iga Rybicka,,
- Department of Technology and Instrumental Analysis
, Anna Gliszczyńska-Świgło (WT / KTiAI)
Anna Gliszczyńska-Świgło,,
- Department of Technology and Instrumental Analysis
Journal seriesJournal of Nutritional Science and Vitaminology, ISSN 0301-4800, (A 20 pkt)
Issue year2017
Vol63
No2
Pages125-132
Publication size in sheets0.5
Keywords in EnglishGluten-free (GF) products are those with a natural absence or acceptable level (<20 mg/kg) of gluten. They should be a part of a diet for people with gluten-related disorders, like celiac disease. Recently the popularity of a gluten-free diet (GFD) has risen extremely, because a lot of healthy individuals exclude gluten from their menus. According to the literature data on nutritional deficiencies in the GFD, this trend seems to be risky. This paper describes the nutritional value of 14 flours from different GF raw materials from the aspect of B-group vitamin content (B1, B2, B3, B6). Vitamins were determined using high performance liquid chromatography after enzymatic and acid hydrolysis of the samples. The vitamin contents significantly differed in the analysed flours. The content (in 100 g of the product) of vitamin B1 ranged from 0.01 mg (amaranth flour) to 0.60 mg (teff flour), vitamin B2 from 0.03 mg (GF flour with oats) to 0.22 mg (buckwheat flour), vitamin B3 from below 0.01 mg (amaranth flour) to 6.02 mg (millet flour), and vitamin B6 from 0.03 mg (acorn flour) to 0.69 mg (amaranth flour). The content of vitamins in the analysed GF flours was also compared to gluten-containing flours. Obtained results indicate that flours from teff, millet, chestnut, buckwheat, and amaranth are better sources of certain B-group vitamins than flours from corn, rice, and some flours with gluten
ASJC Classification2701 Medicine (miscellaneous); 2916 Nutrition and Dietetics
DOIDOI:10.3177/jnsv.63.125
URL https://www.jstage.jst.go.jp/article/jnsv/63/2/63_125/_article/-char/en
Languageen angielski
Score (nominal)20
Score sourcejournalList
ScoreMinisterial score = 20.0, 08-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 1; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.464; WoS Impact Factor: 2017 = 0.952 (2) - 2017=1.091 (5)
Citation count*9 (2020-07-06)
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