HPLC-DAD analysis of water-soluble vitamins (B1, B2, B3, B5, B6, C and Biotin) and fat-soluble vitamins (A, D, E, K1 and β-carotene) in commonly consumed pulses in Bangladesh

Abstract

The purpose of this study is to quantify the water soluble and fat-soluble vitamins in five pulse varieties that are widely cultivated and consumed in Bangladesh. Quantitative analysis revealed significant variations in the concentrations of both water-soluble and fat-soluble vitamins among the five studied pulses. Analysis was performed using a reverse-phase high performance liquid chromatography/diode array detector (RP-HPLC/DAD) system with a C18 column for peak separation. Water-soluble vitamins exhibited higher variability than fat-soluble vitamins. From the principal component analysis (PCA), it was found that chickpea (CHP) and grass pea (GP) had the positive contributions among the five pulses. The highest B1 vitamin content (0.34 ± 0.08) mg/100 g was found in CHP whereas GP showed maximum vitamin B2 content (0.48 ± 0.06) mg/100 g. Similarly, CHP showed maximum value for B5 vitamin (1.02±0.08) mg/100 g and B6 (0.81±0.05 mg/100 g) while red lentils (LNL) exhibited highest B7 (3.13±0.07) µg/100 g value. GP exhibited the highest amount (60.56±0.41 µg/100 g) of β-carotene conversely CHP showed highest value for α-tocopherol (2.75±0.12) mg/100 g and phylloquinone (18.59±0.27) µg/100 g contents. Therefore, from this study it can be concluded that incorporating a diverse selection of pulses into the regular diet and industrial food formulation can ensure a comprehensive intake of essential vitamins for optimal health and well-being.

Keywords

• Pulses
• Extraction
• Vitamins
• HPLC analysis
• PCA