Demir, BusraGurbuz, MuratCatak, JaleUgur, HalimeDuman, ErmanBeceren, YavuzYaman, Mustafa2024-06-122024-06-1220230308-81461873-7072https://doi.org/10.1016/j.foodchem.2022.133944https://hdl.handle.net/20.500.14551/21770B group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B-1, B-2, and B-3 in the studied vegetables was in the range of 9-85 mu g/100 g, 22-319 mu g/100 g, and 459-3497 mu g/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B-1 and B-2 were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B-3 was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B-1, B-2, and B-3 in vegetables were generally low in vitro.en10.1016/j.foodchem.2022.133944info:eu-repo/semantics/closedAccessIn Vitro DigestionBioaccessibilityB Group VitaminsVegetablesHPLCDietary FiberDigestionBioavailabilityRiboflavinNiacinArticle398Q1WOS:0008442825000072-s2.0-8513599524935987003Q1