Vitamin and mineral analysis of fish liver oil, some locally available spices and vegetables
High Performance Liquid Chromatography (HPLC) was used to determine the vitamin and mineral contents of some locally sourced ingredients such as fish liver oil, Adansonia digitata , Telfaria occidentalis, Celosia spp, Amaranthus cruentas leaves, Xylopia aetiopica, Capsicum frutenscen, Saccharomyces cerevicae, rice bran, palm oil and colostrums. The results indicated that fish liver oil was the most potent source of vitamins A, D, E and B12 represented by 9x10 6 iu/100g, 48000icu/100g, 30mg/100g, and 40.5mg/100g, respectively. The B-Complex vitamins were present among the spices and vegetables analyzed. Saccharomyces cerevicae was observed to a potent source of thiamin (9.4mg /100g) and niacin (41.8 mg / 100g). Capsicum spp and Telfaria occidentalis had ample amounts of riboflavin, thiamin and niacin. Rice bran had the highest amount of pyridoxine, 28.6mg/100g, while panthothenate was present more in the milk (8.2mg/100g) than other materials analysed. The mineral composition of the materials analysed showed that they have fairly uniform potency. Amaranthus cruentas was found to contain more mineral with 3.0, 1.4, 5.13, 1.10, 5.04 and 1.09% for copper (Cu), Zinc (Zn), potassium (K), Sodium (Na), Calcium (Ca), and magnesium (mg), respectively. The results of the analysis indicated that vitamin and mineral potencies of these ingredients can be harnessed for the production of vitamin and mineral premix for animal feed formulation
Key words: HPLC, Natural ingredients, Spices, Vegetables, Vitamin, Minerals.