Vitamin B2 (riboflavin) content in cereal products
2010
Skrovankova, S.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Biochemie a Analyzy Potravin | Sikorova, P.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Biochemie a Analyzy Potravin
Analyses of the vitamin B2 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 B2 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.
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