Quantification and Evaluation of Thiamine and Riboflavin in Marine Resources of the Bay of Bengal

Seaweeds provide a range of crucial vitamins, among them water-soluble B complex vitamins such as thiamine (vitamin B1) and riboflavin (vitamin B2). The study focuses on the accurate quantification of thiamine and riboflavin in seaweed samples through an accurate and precise analytical process involving acid and enzymatic hydrolysis followed by HPLC analysis with a fluorescence detector. The applied methods were very accurate and precise as it performed recovery percentage about 99.06% for thiamine and 95.81% for riboflavin and RSD percentage less than 2% on average. Our findings reveal significant levels of thiamine and riboflavin present in the seaweeds which emphasis the nutritional value of seaweeds. Our study says that seaweeds contain up to 2.3 mg thiamin /100g and 0.9 mg riboflavin/100 g. The level of vitamins content varied with the variety of species and the environmental condition. Although with relatively lower riboflavin content, Seaweeds are very good source of vitamins. This study highlights the nutritional value of seaweeds which can be consider as powerhouse in nutritional context. Further exploration into other vitamins (water and fat soluble) and essential minerals would enhance our understanding of their nutritional significance.