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<p>In this study, the nutritional value of pyridoxine in terms of its content, bioaccessibility and bioavailability were determined from the selected Ready-To-Eat (RTE) food products (veg biryani, paneer pea curry, dal fry, chicken curry and chapatti). Total concentration of the vitamin was estimated using an HPLC–PDA method following an extraction process of acid and enzymatic hydrolysis. The retort-processed foods had significantly (<i>p</i> &lt; <i>0.05</i>) lesser content of total pyridoxine by 19–39% in comparison to pre-processed samples. The highest content was found in paneer pea curry (~ 113.3&#xa0;µg/100&#xa0;g) while the lowest was in dal fry (~ 94.76&#xa0;µg/100&#xa0;g) of the processed foods. The percentage of bioaccessibility after the gastro-intestinal digestion of processed RTE foods was in the range of 53–82%. Further, the bioavailability was studied in depletion-repletion rat model for 21&#xa0;days. A plasma-biomarker of pyridoxine (pyridoxal-5 phosphate) was measured using LC–MS/MS method. The results indicated that relative bioavailability was found to be highest in chapatti (~ 59%), and lowest in veg biryani (~ 47%). In summary, the present study provides information on the dietary intake and systemic availability of pyridoxine from the processed foods. Moreover, this data will be helpful for the formulation of food products with improved nutritional quality for better health benefits.</p>

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Nutritional value of pyridoxine in selected Ready-To-Eat food products: composition, bioaccessibility and bioavailability studies

  • 期刊论文

  • 发表日期：

    2025年10月27日

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  • Vijaykumar Ramesh Karoshi,
  • Ilaiyaraja Nallamuthu,
  • Anand Tamatam,
  • Dongzagin Singsit,
  • Mahadeva Naika,
  • R. Kumar

摘要

In this study, the nutritional value of pyridoxine in terms of its content, bioaccessibility and bioavailability were determined from the selected Ready-To-Eat (RTE) food products (veg biryani, paneer pea curry, dal fry, chicken curry and chapatti). Total concentration of the vitamin was estimated using an HPLC–PDA method following an extraction process of acid and enzymatic hydrolysis. The retort-processed foods had significantly (p < 0.05) lesser content of total pyridoxine by 19–39% in comparison to pre-processed samples. The highest content was found in paneer pea curry (~ 113.3 µg/100 g) while the lowest was in dal fry (~ 94.76 µg/100 g) of the processed foods. The percentage of bioaccessibility after the gastro-intestinal digestion of processed RTE foods was in the range of 53–82%. Further, the bioavailability was studied in depletion-repletion rat model for 21 days. A plasma-biomarker of pyridoxine (pyridoxal-5 phosphate) was measured using LC–MS/MS method. The results indicated that relative bioavailability was found to be highest in chapatti (~ 59%), and lowest in veg biryani (~ 47%). In summary, the present study provides information on the dietary intake and systemic availability of pyridoxine from the processed foods. Moreover, this data will be helpful for the formulation of food products with improved nutritional quality for better health benefits.