Effect of Takadiastase on the Extraction of Biotin from Plant-Based Foods.

Abstract

This study aimed to evaluate the extraction of biotin from plant-based foods using takadiastase in combination with autoclave- or ultrasound-assisted extraction. In cereals, vegetables, and mushrooms, autoclave-assisted enzymatic extraction obtained higher analytical values compared with autoclave-assisted extraction. However, in legumes and nuts, ultrasound-assisted enzymatic extraction obtained higher biotin content compared with either autoclave- or ultrasound-assisted extraction. Furthermore, method validation for the biotin analysis was performed to ensure the reliability of biotin extraction procedures from plant-based foods. The results demonstrated excellent linearity (R²=0.9999), accuracy (95.024%－102.507% recovery), and precision (1.158%－4.724% relative standard deviation), with limits of detection and quantification of 0.009 and 0.025 µg/100 g, respectively. These findings could provide reliable data on the biotin content of commonly consumed plant-based foods in Korea.