Analysis of B6 (pyridoxine, pyridoxal, and pyridoxamine) and B12 (cobalamins) vitamers in cooked chicken cuts for revision of the national food composition table

In this study, vitamers of vitamins B6 (pyridoxine; PN, pyridoxal; PL, pyridoxamine; PM) and B12 (cobalamins) in cooked or processed chicken (n=21) were analyzed and the analytical performance parameters were evaluated. The levels of B6 and B12 vitamers were significantly different in terms of the breeds, cooking method, and the parts of the chicken (p⟨0.05). Ogolgye (boiled) (61.48 μg/100 g) and roasted chicken wings (131.94 μg/100 g) showed the highest levels of total vitamin B6 (PN+PL+PM) among the four breeds of chiken and the cooked or processed chiken, respectively. For cyanocobalamin, Korean native chicken (0.40 μg/100 g) and chicken skewers (0.68 μg/100 g) showed the highest levels among the four breeds of chicken and the cooked or processed chiken, respectively. Analysis of B6 vitamers using high performance liquid chromatography-florescence detector (HPLC-FLD) showed a coefficient of variation (CV) of 0.4-4.6% for repeatability and 4.2-5.9% for reproducibility, showing good precision. Likewise, vitamin B12 analysis using immunoaffinity-HPLC-photodiode array detector (PDA) showed a CV of 5.7% for repeatability and 5.9% for reproducibility. Recoveries of B6 and B12 vitamers were 94.3-100.2%, showing good accuracy. Unlike many previous studies that evaluated PN only, this study provides a more accurate estimation of the total B6 content of cooked or processed chiken, including the contents of PN, PL, and PM, which can be used to revise the Korean food composition table.