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enriched pasta, thiamine, riboflavin, niacin, HPLC, storage, validation
In this study, thiamine, riboflavin and niacin contents of enriched pasta product were analysed during eight months of storage at ambient conditions under daylight, ambient conditions in the dark, and in a refrigerator for investigating the effects of different storage conditions. Thiamine content did not change significantly at different storage periods and conditions. Riboflavin content halved starting from the first month and decreased gradually under daylight conditions. However, in the dark and refrigerated conditions riboflavin content did not change significantly during the storage. Niacin content did not change due to storage under different conditions but gradually decreased during storage. Cooking water analysis indicated that the highest vitamin loss to cooking water was observed in niacin, so that niacin was more easily leached out from the pasta product as compared to other vitamins. Validation studies confirmed that the equipment, method and system performance were suitable for the purposes of the study.