Quantitative analysis of vitamins B2, B3, B5 and B6 by HPLC-UV in selected non-leafy vegetables

Renewed interest in rapid, accurate, quantification of vitamins in foodstuffs is due to more stringent requirements by food regulatory agencies. The study was conducted to determine vitamin B2, B3, B5 and B6 content of the non-leafy vegetables bitter gourd (Momordica charantia L.), pointed gourd (Trichosanthes dioica Roxb.), green chili (Capsicum annum L.) and pumpkin (Cucurbita maxima Duch.) by HPLC-UV. These non-leafy vegetables have different levels of vitamin-B complexes that can be used for value addition of vitamin B-groups and can be used for calculating the habitual dietary intake.