Can vitamins be estimated/analyzed from dried samples preferably dried at 40 degree celsius?
It really depends on the vitamin. Some are more stable while other degrade easily. I would extract the vitamins from a fresh sample and use an equivalent peace of tissue to dry and then express the vitamin content based on dry weight. Heat can induce the production of the vitamin in the green tissue or lower it (again it is vitamin specific, for example the B group is not very sensitive to heat but degraded easily by light, vitamin C can be oxidized by various molecules formed as a result of the heat stress, etc.) or at the same time increase the consumption as a defense or adaptation mechanism. Fresh tissue (frozen in liquid nitrogen) is always preferable if available.
It really depends on the vitamin. Some are more stable while other degrade easily. I would extract the vitamins from a fresh sample and use an equivalent peace of tissue to dry and then express the vitamin content based on dry weight. Heat can induce the production of the vitamin in the green tissue or lower it (again it is vitamin specific, for example the B group is not very sensitive to heat but degraded easily by light, vitamin C can be oxidized by various molecules formed as a result of the heat stress, etc.) or at the same time increase the consumption as a defense or adaptation mechanism. Fresh tissue (frozen in liquid nitrogen) is always preferable if available.
Dear Balaji,
Yes, drying affects vitamin content of plant samples specially water soluble vitamins and precisely vitamin C. Also, yes you can analyse them from fried samples by following standard methodologies AOAC, you can refer Sadasivam S. and Manickam A. (2008). In Biochemical Methods, New age international (p) Limited Publishers India , and Nielsen, S. Suzanne, ed. Food analysis. New York, NY, USA:: Springer, 2010.
Hope this is helpful
Best regards,
Sneha
yes, temperature may effects the vitamin content based on the temperature degree, group of vitamins and type of sample u have taken.
Yes it does. I agree with the other posts. However I will add that the drying procedure also have an impact. It is recognized that Freeze drying is the method with less impact on the vitamin content.
I agree with the others answers. Drying affect the vitamin content and freeze drying is the best method in order to preserve the content of these compounds
yes, temperature affect the vitamin content mostly water soluble vitamin and ite mostly depends on drying methods and types of the vitamins
Yes, drying MAY affect vitamin content of plant samples, especially the heat labile ones - not just the water soluble vitamins. I wrote MAY because the method of drying is what determines whether vitamins will be stable during drying or not. Previous contributors have mentioned freeze-drying, that is a method that removes water by allowing conversion from ice directly to vapour under high vacuum system. Vacuum drying can also retain more vitamins than hot air drying. Downside of freeze-drying is that it is a very expensive process and the value of your product often determines whether it is an appropriate method or not. Vacuum drying in combination with hot air drying is expensive also but not as expensive as freeze-drying.
Your second question was correctly addressed by Sneha Sehwag, and I agree with her. You can determine vitamin content in samples dried at 40°C using standard method.
Temperature affects the vitamins. You can dry the sample at 40 degree C. It doesn't affect the vitamins but above 50 degree C vitamin sand proteins starts degrading.
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