The best journey in Turkish cuisine: Some Meat-based ethnic foods types and investigation of some water-soluble vitamins compositions by HPLC procedure

Abstract

In this study, reversed-phase HPLC procedure was conducted for the synchronized amount of water-soluble such vitamins as thiamine (B1), riboflavin (B2), niacin (B3) pyridoxine (B6), and cobalamin (B12) in four Meat Based Ethnic Foods (MBEF) of Turkey. In this paper, we investigated MBEF Kelle-Paca, Arnavut Cigeri, Erzurum Cag Kebabi, Keskek respectively. In this paper, rapid and a simple method was constructed for the determination of some water-soluble vitamins (B1, B2, B3, B6, B12), by High-performance liquid chromatography. The B1, B2, B3, B6, and B12 content was determined high in Arnavut Cigeri 498.68 vg /portion, 2.9857 vg/portion, 24.607 vg/portion, 2.2149 vg/ portion, 178.36 vg/portion respectively a significant amount B6 ingredient in Erzurum Cag Kebab 1.5320 vg/portion. The results of investigation showed that among these meat based ethnic foods are rich sources of vitamins Arnavut Cigeri. In the food sector, the successful implementation of a simple, low-cost, and time-efficient approach is used to determine these vitamins. We have indicated our meat based ethnic foods are healthy and available. And also, the most commonly used method in the determination of vitamins of the B-groups is RP-HPLC is most suitable procedure. The procedures validation indicated that it is extremely sensitive, selective, and linear.