Profiling B-vitamins as Quality Markers of Shelf-life and Nutritional Status of Foods

Here, we share raw and processed data as Excel files and includes vitamin profile, total viable count and pH data during storage of a vegetable matrix. This data showed that all B-vitamins investigated (thiamine, riboflavin, nicotinamide and pyridoxine) were significantly unstable depending on storage environment and this was further associated with microbial growth. We were able to demonstrate that nicotinamide could serve as a positive indicator of nutritional quality of foods.

本研究共享以Excel文件格式存储的原始与经处理数据集，内容涵盖蔬菜基质储存阶段的维生素谱、总活菌计数与pH值数据。分析结果显示，本次研究所考察的所有B族维生素（硫胺素（thiamine）、核黄素（riboflavin）、烟酰胺（nicotinamide）与吡哆醇（pyridoxine））的稳定性均显著受储存环境影响，且该变化与微生物增殖存在密切关联。本研究证实烟酰胺可作为食品营养品质的正向评价指标。