ABSTRACT
Water-soluble vitamins constitute a group of organic compounds that are, in very small amounts, essential for the normal functioning of the human body. They have widely varying chemical and physiological functions and are broadly distributed in natural food sources. An accurate and specic determination of water-soluble content in food is becoming extremely important to describe the relationship between dietary intake and human health. In addition, it is essential to know the exact concentration in different substances, so as to take the right quantity that can be assimilated. The water-soluble vitamins comprise vitamin C
and the members of the B group, namely, thiamin (vitamin B1), riboavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), biotin (vitamin B8), folate (vitamin B9), and cyanocobalamin (vitamin B12).
