https://doi.org/10.4081/ijfs.2014.4513

Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry

Vol. 3 No. 4 (2014)
Submitted: 8 July 2014
Accepted: 8 November 2014
Published: 18 December 2014
Vitamin B12, Cobalamine, UPLCMS/ MS, Dairy products
Abstract Views: 1727
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Authors

Elisa Zironi
Laboratory of Analytical Bio-Agroalimentary Chemistry (CABA-Lab), Department of Veterinary Sciences, Alma Mater Studiorum - University of Bologna, Ozzano dell’Emilia (BO), Italy.
Teresa Gazzotti
Laboratory of Analytical Bio-Agroalimentary Chemistry (CABA-Lab), Department of Veterinary Sciences, Alma Mater Studiorum - University of Bologna, Ozzano dell’Emilia (BO), Italy.
Andrea Barbarossa
Laboratory of Analytical Bio-Agroalimentary Chemistry (CABA-Lab), Department of Veterinary Sciences, Alma Mater Studiorum - University of Bologna, Ozzano dell’Emilia (BO), Italy.
Federica Farabegoli
Laboratory of Analytical Bio-Agroalimentary Chemistry (CABA-Lab), Department of Veterinary Sciences, Alma Mater Studiorum - University of Bologna, Ozzano dell’Emilia (BO), Italy.
Andrea Serraino
Laboratory of Analytical Bio-Agroalimentary Chemistry (CABA-Lab), Department of Veterinary Sciences, Alma Mater Studiorum - University of Bologna, Ozzano dell’Emilia (BO), Italy.
Giampiero Pagliuca
giampiero.pagliuca@unibo.it
Laboratory of Analytical Bio-Agroalimentary Chemistry (CABA-Lab), Department of Veterinary Sciences, Alma Mater Studiorum - University of Bologna, Ozzano dell’Emilia (BO), Italy.
Vitamin B12 is a water-soluble molecule composed of a tetrapyrrolic complex with a cobalt atom at its centre. It is an essential regulatory element, synthesized only by bacteria; for this reason it is present only in food of animal origin and the daily requirement for humans is about 1 to 2 µg. Since milk and dairy products provide a significant dietary cobalamin intake, an ultra performance liquid chromatographytandem mass spectrometry method was applied to samples collected at different stages along the process of cheese making in order to evaluate the distribution of this molecule. In particular, samples of milk, rennet, whey, ricotta cheese, curd, mozzarella cheese and caciotta cheese were analysed. Results showed a level of vitamin B12 about 10 times higher in whey and ricotta cheese with respect to the milk they are derived from. These data would confirm the tendency of cobalamine to concentrate in the proteic fractions along the cheese production process.

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How to Cite

1.
Zironi E, Gazzotti T, Barbarossa A, Farabegoli F, Serraino A, Pagliuca G. Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry. Ital J Food Safety [Internet]. 2014 Dec. 18 [cited 2024 Aug. 14];3(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.4513

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