The best journey in Turkish cuisine: Some Meat-based ethnic foods types and investigation of some water-soluble vitamins compositions by HPLC procedure

In this study, reversed-phase HPLC procedure was conducted for the synchronized amount of water-soluble such vitamins as thiamine (B_1), riboflavin (B_2), niacin (B₃₎ pyridoxine (B_6), and co-balamin (B₁₂) in four Meat Based Ethnic Foods (MBEF) of Turkey. In this paper, we investigated MBEF Kelle-Paça, Arnavut Ciğeri, Erzurum Cağ Kebabı, Keşkek respectively. In this paper, rapid and a simple method was constructed for the determination of some water-soluble vitamins (B_1, B_2, B_3, B_6, B₁₂), by High-performance liquid chromatography. The B_1, B_2, B_3, B₆, and B₁₂ content was determined high in Arnavut Ciğeri 498.68 µg /portion, 2.9857 µg/portion, 24.607 µg/portion, 2.2149 µg/ portion, 178.36 µg/portion respectively a significant amount B₆ ingredient in Erzurum Cağ Kebab 1.5320 µg/portion. The results of investigation showed that among these meat based ethnic foods are rich sources of vitamins Arnavut Ciğeri. In the food sector, the successful implementation of a simple, low-cost, and time-efficient approach is used to determine these vitamins. We have indicated our meat based ethnic foods are healthy and available. And also, the most commonly used method in the determination of vitamins of the B-groups is RP-HPLC is most suitable procedure. The procedures validation indicated that it is extremely sensitive, selective, and linear.