Use of an experimental design to optimise the saponification reaction and the quantification of vitamins A and A in whole fish.

In ASEAN countries, small freshwater fish species contribute to the nutritional needs of people with few livelihoods by providing them with significant amounts of protein, fat, vitamins and minerals. Some species are eaten whole (with their organs, skin, bones, head and eyes). To estimate the vitamin A content of these foods, conventional saponification has been applied but has not been able to fully release the retinol.

Partial disintegration of vegetable cell wall during cooking improves vitamin K1 (phylloquinone) bioaccessibility in digestion.

Vegetables rich in vitamin K consumption could prevent bleeding and maintain bone status. The aims of the present work were to investigate i) the effect of household cooking (i.e.

Determining Factors of Lipophilic Micronutrient Bioaccessibility in Several Leafy Vegetables.

Micronutrient deficiencies are still a public health issue in least developed countries. Promoting diet diversification is a promising strategy. Numerous fruits and vegetables are rich in micronutrients, but some of these compounds are poorly bioaccessible.