Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B(6)profiles of chicken meats before and after cooking

Abstract

In the literature, the level of vitamin B(6)in foods is given as sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. There is little information on vitamin B(6)profiles in raw and cooked chickens. Since the levels of PL, PM, and PN forms of vitamin B(6)are different in chickens, knowing the amount of these forms is essential after cooking. The PL, PM, PN, and total vitamin B(6)concentrations in chickens were determined by HPLC. The cooking loss of total vitamin B(6)was ranged between 55% and 89%, and the values were significantly higher than those reported previously. The PL and PM losses in chickens were ranged from 50% to 92% and from 70% to 96%, respectively. The PN was found to be negligible. This is the first report on the cooking loss of vitamin B(6)vitamers in chicken meats commonly consumed in Turkey. Practical applications The present study aimed to reveal the potential vitamin B(6)losses in chickens due to the widely used cooking methods. As a useful practical application for the food industry, this obtained results can be successfully integrated on the packages' surface, which can be easily seen from the consumers. Thus, the consumers can cook the foods depending on this cooking conditions and methods, especially at home. The loss of pyridoxal, pyridoxamine, and pyridoxine can be effectively protected by these practices at home and in the industrial applications.