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.