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

  • 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.

Abstract

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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Published
2014-12-18
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Short Communications
Keywords:
Vitamin B12, Cobalamine, UPLCMS/ MS, Dairy products
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How to Cite
Zironi, E., Gazzotti, T., Barbarossa, A., Farabegoli, F., Serraino, A., & Pagliuca, G. (2014). Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry. Italian Journal of Food Safety, 3(4). https://doi.org/10.4081/ijfs.2014.4513