UNIVERSIDAD NACIONAL AGRARIA LA MOLINA

DOCTORADO EN CIENCIA DE ALIMENTOS

CURSO: Anlisis avanzado de alimentos

TEMA: Anlisis de vitaminas (Niacina, Vitamina B3)
ALUMNO: Jaime Basilio Atencio.
PERFIL DE PROYECTO: Desarrollo de extruidos para alimentacin infantil, en base a
quinua, kiwicha y maz

1) Vitamin retention in extruded food products

Journal of Food Composition and Analysis 19 (2006) 379383
Se realiz el estudio de la retencin de vitaminas del complejo B en la extrusin de
cereales (maz, avena y guisantes) para la obtencin de snacks
Niacin analysis. A portion of the sample was heated with dilute hydrochloric acid to
extract the vitamin and hydrolyze the niacinamide to niacin. The extract wascooled,
made to a known volume and subjected to HPLC analysis, using reversed-phase, ionpair techniquesand UV detection (Woollard, 1984).

2) A study on degradation kinetics of niacin in potato (Solanum tuberosum L.)

Journal of Food Composition and Analysis 22 (2009) 620624
Realizo el estudio de la cintica de degradacin de niacina en papa, en un proceso
isotrmico a temperatura de 50 a 120C, encontrndose una cintica de primero orden,
incrementndose la constante de degradacin con la temperatura.
Determination of niacin: Niacin was analyzed using the procedure described by
AOAC(1984). For the determination of niacin, 10 g potato cubes were transferred into a
100-mL beaker containing 30 mL distilled wterpre-heated to the desired
time/temperature conditions. Samples along with water were with drawn periodically
and immediately analyzed for niacin. To the heat-treated sample, 175 mL 1N H 2SO4 was
added and autoclaved at 104 kPa for 30 min. pH of the solution was adjusted to 4.5 with
10N NaOH using bromocresol blue as indicator. The volume was then made up to 250
mL with distilled water and filtered. 40 mL filtrate was taken in a 50-mL volumetric
flask and 17 g of ammonium sulphate was added to it. The volume was made up to 50
mL with distilled water and shaken vigorously and filtered. To 1 mL of the filtrate in a
50 mL stoppered conical flask, 0.5 mL dilute ammonium hydroxide was added with
swirling followed by 5 mL cyanogen bromide (10%) with swirling and held for 30 s. 2
mL of 10% sulfanilic acid was added with swirling immediately followed by 0.5 mL
distilled water, mixed and stoppered. The absorbance was measured at 470 nm within 2

min. The concentration was read from a standard curve prepared using standard niacin in
the range of 0.04.0 mg/mL (regression equation, y = 0.0301x (R2 = 0.995); y =
absorbance at 470 nm, x = mg niacin). The precision of the analytical method was
confirmed by conducting the following experiment. 100 g of potato was added to 300
mL distilled water at 100 C; it was held for 60 min at 100 8C. After 60 min, potato was
mashed in a mixer grinder to obtain uniform consistency. It was then divided into nine
samples of 40 g each. The amount of niacin was estimated using the method described
above. The amount of niacin was found to be 0.2061 _ 0.0032 mg/100 g and the
accuracy of the analytical procedure was found to be 98.4%. Thus, the niacin
concentration over the range studied in this work could be estimated within
_2%accuracy.
3) Aspects of meat quality: trace elements and B vitamins in raw and cooked meats
Journal of Food Composition and Analysis 18 (2005) 3946
Estudio los micronutrientes como minerales y vitaminas del complejo B, y la retencin
de esto micronutrientes en por efecto de la coccin
B vitamins: thiamine, riboflavin and niacin were separated and quantified by HPLC
after acidic and enzymatic (Takadiastase) hydrolysis of the samples, following the
procedure described by Barna and Dworsch (1994). Analyses of vitamins were
performed by HPLC (Waters ass.) equipped with a PAD 996 (Waters ass.) detector
operating at 254 nm. Chromatographic separation was achieved on a C18 Column
(4.6_250 mm) (Simmetry Waters). Mobile phase was acetonitrile: 0.01 m potassium
dihydrogenphosphate buffer (pH 7) containing 0.01 m sodium exansulphonate
(12.5:87.5; v:v). Flow rate: 1 mL/min. Identification of the peaks of interest was
performed by comparison with retention times of external standards. Analyses were
performed in triplicate.
Comentario:
1) Mtodo: Tiene una hidrolisis con acido, y medido con HPLC es aplicado a cereales
2) Mtodo: Mtodo oficial, usa cido sulfrico con temperatura a alta presin en autoclave,
la medicin es espectrofotomtrico, tiene una exactitud al 2%, es aplicado en papas
3) Mtodo: Realiza un tratamiento de hidrolisis con cido y enzimtico, medido con
HPLC, y fue usado en carnes
Eleccin del mtodo:
El tercer mtodo no sera adecuado por que aplica a carnes.
El segundo mtodo tendra la ventaja de ser el mtodo oficial, pero al ser
espectrofotomtrico es menos exacto que el HPLC.
Elegira el primer mtodo, por ser por HPLC que le dara la exactitud, y es usado en
maz, avena y guisantes.