Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

Applied Biological Chemistry

Table 2 Linearity, limit of detection (LOD), and limit of quantification (LOQ) of vitamin thiamin, riboflavin, and niacin by HPLC analyses

Vitamins	Compounds	Calibration curve	r ²	Linear range (μg/mL)	LOD (μg/mL)	LOQ (μg/mL)
Thiamin	Thiamin	Y = 41.81x + 0.87	0.999	0.078–0.625	0.038	0.115
Riboflavin	FAD	Y = 47.01x + 0.08	0.991	0.0178–0.1425	0.004	0.013
	FMN	Y = 413.53x − 5.24	0.991	0.0166–0.1331	0.001	0.002
	Riboflavin	Y = 964.71x − 35.54	0.996	0.1419–1.1350	0.001	0.002
Niacin	Nicotinic acid	Y = 40.36x − 0.14	0.991	0.020–0.156	0.019	0.056
	Nicotinamide	Y = 32.95x − 0.46	0.999	0.625–5.000	0.008	0.025