Nutritional Evaluation of Selected Fresh Fruits as a Source of Water -soluble Vitamins to Meet Daily Required Intake

Abstract

Apple, Banana, and Guava are the most widely accessible fresh fruits across the world. In this study, we analyzed the water-soluble vitamin content of Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B5 (pantothenic acid), Vitamin B6 (pyridoxine), Vitamin B9 (folic acid) and Vitamin C (ascorbic acid) in these locally available fruits from Pakistan. Using a reversed-phase highperformance liquid chromato- graphic approach with isocratic elution, a comparative simultaneous quantitative analysis of these water-soluble vitamins is performed at 25◦C. Vitamins were separated chromato- graphically in a 50-minute run time at 1ml/min flow rate on an Agilent 5, TC-C18 (250 4.8mm, 5m) and Perkin Elmer Series 200 HPLC instrument with UV/Vis detection at a wavelength of 270nm using a mobile phase of Methanol and buffer solution (1 hexane sulfonic acid sodium salt solution with pH 4.3) at a fixed ratio of 15%:85% respectively. According to the findings of the analysis that these fruits provide a sufficient number of water-soluble vitamins, particularly vitamin C, which may significantly contribute to food security, nutrition, therapeutic effects, and health. However, except for Vitamin B3 (in Apples) and B9 (in Bananas), the percentage contribution to the DRI value of water- soluble vitamins in these fruits was lower than the recommended DRI levels. It is essential that the individual consume fruits in a varied manner in combination with other fruits thus preventing monotony and therefore ensuring a greater daily intake of these vital nutrients.