Vitamins are organic substances necessary for organisms. Since they are not synthesized by the human body, they are among the micronutrients that need to be taken through daily nutrition. There are two main vitamin types: Water soluble and soluble in fat.
Their presence in food products may be naturally sourced or because it is added to make the product richer in vitamins.
The OXIGEN experience in analytical control of food products is transformed into the development and approval of specific analytical methods for different food matrices.
Determining the content of vitamins in agricultural food products and zootechnical interest products is of great importance when considering the vital biological function of these compounds and the large supplements or vitamin supplements available for human and animal consumption.