Senthilraj. R, Harikrishnan. N, Swetha.V, Kavitha. S, Gous Basha. T, Mohamed Nabis A
Senthilraj. R1*, Harikrishnan. N2, Swetha.V3, Kavitha. S4, Gous Basha. T5, Mohamed Nabis A6
1Associate Professor, Faculty of Pharmacy, Dr. M.G.R Educational and Research Institute, (Deemed to be University), Velappanchavadi, Chennai 600077 Tamilnadu.
2Associate Professor, Faculty of Pharmacy, DR. M.G.R Educational and Research Institute, (Deemed to be University), Velappanchavadi, Chennai 600077 Tamilnadu.
3Assistant Professor, Department of Pharmaceutics, Karpagam College of Pharmacy, Coimbatore –32.
4Faculty of Pharmacy, Dr. M.G.R Educational and Research Institute, (Deemed to be University), Velappanchavadi, Chennai 600077 Tamilnadu.
5Assistant Professor, Faculty of Pharmacy, Dr. M.G.R Educational and Research Institute, (Deemed to be University), Velappanchavadi, Chennai 600077 Tamilnadu.
6Faculty of Pharmacy, Dr. M.G.R Educational and Research Institute (Deemed to be University), Velappanchavadi Chennai 600077 Tamilnadu.
Volume - 14,
Issue - 7,
Year - 2021
Vitamins and their coenzymes roles are indispensable for normal functioning of biochemical metabolic pathways. The water soluble vitamin thiamine plays an important role in energy metabolism and its continuous intake is very essential. The source of vitamins can be obtained from many foods like milk, legumes, peas and rice and which is depends on availability, cost. Although most part of the south Indians especially in Tamilnadu the people predominantly depends on rice as a major source of food. So in order to identify the recommended dietary allowance of thiamine the following rice samples were collected from provisional store in Chennai. The collected five rice samples were Deluxe, Bapatla, Karnataka, Rupali ponni rice and Basmati rice. The concentration of thiamine present in the rice was estimated by UV Spectrophotometrically at 246 nm using 0.1M hydrochloride as blank. In order to measure the actual content the high heat and pressure not used and washing is not used. Among the tested 10gm of rice samples, Rupali ponni rice has127 µg which is very less quantity and Bapatla, Deluxe, Karnataka ponni rice has 420 to 430 µg. The high content of was present in Basmati rice-983 µg. Anyhow normal consuming rice quantity is more sufficient to meet Recommended Daily Allowance- RDA level but more washing of rice, prolong boiling will reduce the amount of thiamine content in rice during usage.
Cite this article:
Senthilraj. R, Harikrishnan. N, Swetha.V, Kavitha. S, Gous Basha. T, Mohamed Nabis A. Determination of Thiamine Hydrochloride in Commonly used food Materials-Rice by UV-Spectrophotometric Methods. Research Journal of Pharmacy and Technology. 2021; 14(7):3621-4. doi: 10.52711/0974-360X.2021.00626
Senthilraj. R, Harikrishnan. N, Swetha.V, Kavitha. S, Gous Basha. T, Mohamed Nabis A. Determination of Thiamine Hydrochloride in Commonly used food Materials-Rice by UV-Spectrophotometric Methods. Research Journal of Pharmacy and Technology. 2021; 14(7):3621-4. doi: 10.52711/0974-360X.2021.00626 Available on: https://www.rjptonline.org/AbstractView.aspx?PID=2021-14-7-23
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