Degradation Of Vitamin Research Articles

Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage

Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange juice at 0 °C were 7.19 mg/100 mL while the Vitamin C content reduced to 1.89 mg/100 mL in orange juice that were kept at 40 °C. Hence, with increase in temperature, the Vitamin C was degraded and accretion of HMF, 5 methyl furfural, and 2 methyl furfural was increased. The zero-order interaction between storage time and treatment showed significant influence on HMF.

Kinetic deterioration and shelf life in Rose hip pulp during frozen storage

Rose hip is of great interest among food manufacturers and consumers because it contains compounds that give it a high antioxidant capacity. To determine the effect of the frozen storage process over the vitamin C content, total phenols, antioxidant capacity, linolenic acid, linoleic acid, and other properties, rose hip pulp was stored at –5°C, –10°C, –15°C and –20°C. Also, the temperature of –18°C was considered in order to verify differences between the predicted and experimental rates at this commercial storage condition. The kinetics were modeled using the Weibull model, and their rates were correlated with the temperature using the log-logistic model. Results showed that vitamin C, total phenols content, antioxidant content, and linoleic decreased while frozen. The degradation of vitamin C in rose hip pulp during frozen storage was lower than the degradation rate of the total phenols and the antioxidant capacity, respectively. Shelf life of frozen rose hip pulp was established to be 329.8 days at –18°C.

Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products-A Review.

In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.

Afectación térmica de la miel de abeja en una metodología alternativa, monitoreando hidroximetilfurfural, número de diastasa y vitamina C

La investigación tuvo como objetivo realizar un estudio de afectación térmica de la miel de abeja mediante una metodología alternativa, monitoreando la degradación de vitamina C, hidroximetilfurfural (HMF) y número de diastasa (ND). El estudio se realizó con miel genuina de un apicultor de ASOPROACH (Asociación de Producción Apícola de Chimborazo). Se diseñó una metodología experimental de tratamiento térmico para 300 mL de miel a cuatro temperaturas y tres tiempos cada una: 30, 60, 80 y 90 °C a 15, 30 y 60 minutos. Luego de cada tratamiento térmico se analizó la concentración de HMF, ND, Vit C. (Ruiz, Danesa 2018). Los resultados del análisis mostraron que el mejor tratamiento corresponde a una temperatura de 30 °C por 15 minutos. Para el análisis de la concentración de vitamina C se usó cromatografía líquida de alta resolución (HPLC), se repitió el mejor tratamiento térmico por seis veces, observándose que la vitamina C y todos los parámetros físico-químicos establecidos en la norma NTE INEN 1572 se mantenían en una concentración estable. Los resultados experimentales fueron corroborados con un análisis de varianza (SPSS v21). Se socializó a los apicultores de ASOPROACH la parte experimental de los tratamientos térmicos y sobre la propuesta alternativa artesanal. (Ruiz, Danesa 2018). El incremento de la temperatura y el tiempo de duración afecta los parámetros. La metodología diseñada con un cumplimiento estricto puede ser utilizada discrecionalmente en casos especiales.

Potential application of a multifunctional biosurfactant extract obtained from corn as stabilizing agent of vitamin C in cosmetic formulations

Vitamin C is an essential nutrient for human health, which can be found in the epidermis, playing an important role in the collagen production and protection of the skin. However, humans cannot produce this vitamin, being necessary to include it in health care products. Moreover, vitamin C is easily degradable making quite difficult to keep it as L-ascorbic acid form during long time. Thus, cosmetic and pharmaceutical industries include dehydrated vitamin C in its formulations to prevent its degradation. Therefore, it must be rehydrated before use, leading to a tedious process.The aim of this work was to study the addition of a multifunctional biosurfactant extract (BS), obtained from corn wet-milling industry, to an aqueous solution of L-ascorbic acid (AA) in order to improve the stability of this vitamin.A Box-Behnken factorial design was established in order to predict the degradation of vitamin C, using as independent variables: the concentration of vitamin C, the concentration of BS and the storage time. This study allowed to obtain a theoretical equation that predicts the degradation of vitamin C in presence and absence of BS, which was quantified by high performance liquid chromatography (HPLC).The experimental results showed that the presence of BS can inhibit the degradation of vitamin C in water up to 58% after 14 days in comparison with the same assays in absence of biosurfactant. This work opens the door to the use of this BS as stabilizing agent of formulations containing unstable active principles like vitamin C.

Stability studies of parenteral nutrition with a high dose of vitamin C

Postoperative administration of parenteral nutrition has become routine management in patients with gastrointestinal cancer. Providing patient the complete parenteral nutrition containing not only the macronutrients and electrolytes but also adequate doses of vitamins is a significant issue of nutritional therapy. The aim of the study was to develop parenteral nutrition containing a high dose of vitamin C (500 mg) and evaluate their stability. Five compositions of parenteral nutrition were developed and stored for seven days in three different conditions. Physical stability studies including visual examination and determination of pH, size of lipid droplets (using dynamic laser scattering method), and zeta potential (using laser Doppler electrophoresis method) were performed for all studied parenteral nutrition with and without vitamin C immediately after preparation and after storage. The content of vitamin C was determined using high-performance liquid chromatography (HPLC) method. The addition of vitamin C to parenteral nutrition did not affect its physical stability. Degradation of vitamin C in parenteral nutrition occurred according to first-order kinetics reaction. The content of vitamin C remained above 90% of zero-time content within the first 24 h for each studied parenteral nutrition compositions stored at 4°C and 25°C with light protection. Vitamin C added to parenteral nutrition was unstable regardless of the storage conditions nor parenteral nutrition compositions. However, for the first 24 h, the content of vitamin C remained in the pharmacopoeial limit. Therefore, supplementation of parenteral nutrition admixtures with vitamin C in the dose of 500 mg is possible in the condition of administration to the patients within the first 24 h.

PENGARUH KONSENTRASI DAN WAKTU APLIKASI CaCl2 TERHADAP FISIKOKIMIA BUAH TOMAT (Lycopersicum esculentum Mill.)

Tomato was classified as a climacteric fruit with a fast ripening period andthen followed by the increase of fruit softening. The inhibition of fruit softening was needed to maintain the quality and shelf life of the fruit. One of the way to inhibit the tomatoes softening was calcium application. However, the best concentration and timing of calcium application for tomato was still limited. The aimed of research was to determine the best combination of concentration and time of application of calcium chloride (CaCl2) to the physicochemical of tomato. Experiment was arranged in factorial completely randomized design (CRD) with two factors and three replications. First factor was concentration of CaCl2 which consisted of 5 levels (0 M; 0.3 M; 0.6 M; 0.9 M; 1.2 M), while the second factor was application time of CaCl2 (pre- and post-harvesting). The results showed that there was no interaction between concentration and application time of CaCl2 to the physicochemical of tomatoes. Treatment of CaCl2 1.2 M could increased fruit calcium content, inhibited weight loss and fruit softness, increased total titrated acid content, and inhibited the degradation of vitamin C. The application time of CaCl2 in pre- and post-harvest was not significantly different in term of physicochemical properties. Keywords: fruit softness, quality, weight loss, shelf life, vitamin C

Effect of processing conditions on the stability of native vitamin A and fortified retinol acetate in milk.

The objective of this investigation was to evaluate the stability of vitamin A in fortified milk which was exposed to different processing conditionsviz. heat treatments (pasteurization, boiling and sterilization), light exposure treatments (1485, 2970 and 4455 lux for 2, 4, 8, 16 and 32h) and different packaging materials (polyethylene pouches and glass bottles) and also to evaluate the effect of fortified iron (ferric pyrophosphate soluble (FPP) and ferrous gluconate hydrate (FG) on vitamin A stability during processing and storage. Toned milk was fortified with 25ppm iron and vitamin A acetate 2500IU/L, singly and also in combination. The vitamin A analysis method was optimized and accuracy and precision were below±5%. The results indicated that vitamin A was heat-labile and its degradation increased with the increase in the intensity of heat treatments. Pasteurized milk (318.11IU/L) showed non-significant (p>0.05) decrease, however, boiling (250.21IU/L) and sterilization (205.65IU/L) showed a significant difference (p<0.05) in vitamin A content in comparison to control (324.71IU/L). Similarly, vitamin A was light sensitive and its degradation significantly increased (p<0.05) with an increase in the intensity of light exposure (34.82 to 92.53%). Loss of vitamin A (%) was significantly greater (p<0.05) in iron-fortified milk suggesting that iron might have played a role in accelerating the degradation of vitamin A. Extent of losses were significantly higher (p<0.05) in FG compared to FPP fortified milk. Vitamin A (microencapsulated form) which was added externally was more stable than the inherent vitamin A present in milk.

Kinetics of Vitamin A Degradation and Oxidation of Palm Oil Fortified with Retinyl Palmitate and β-Carotene from Red Palm Oil

Retinyl palmitate and ?-carotene from red palm oil (RPO-?-carotene) can be used as sources to fortify vegetable oil. The present study tested three types of bulk palm cooking oil with a peroxide value (PV) of 0, ±4, and ±8 mEq O2kg-1 which each was fortified with retinyl palmitate or RPO-?-carotene alone and combination of both fortificants. The stability of the fortificants in oil samples during storage was investigated. A kinetic analysis of oxidation reaction in fortified palm cooking oil stored in tightly closed amber vials in the dark at different temperatures (60±5, 75±5, and 90±5 °C) was conducted, and then PV, vitamin A concentration and their change rate of reaction in the oils were measured. It reveals that initial PV and mixture of retinyl palmitate and RPO-?-carotene in fortified oil affected the oil stability. Higher initial PV of oil increased the reaction rate constant of peroxide formation and degradation of vitamin A activity during storage. Oxidation reactions of oil samples fortified with the mixtures of retinyl palmitate and RPO-?-carotene was faster than that fortified with retinyl palmitate or RPO-?-carotene only. Our research suggests that applying single fortificant of retinyl palmitate or RPO-?-carotene in oil is more stable than that fortified with combination of both fortificants.

Association of the vitamin D metabolism gene GC and CYP27B1 polymorphisms with cancer susceptibility: a meta-analysis and trial sequential analysis.

Nowadays, vitamin D is known to have functions beyond bone formation, including inhibiting angiogenesis and promoting tumor apoptosis. CYP27B1 and group-specific component (GC), the main enzyme responsible for the degradation and transport of active vitamin D, play important role in many cancer-related cellular processes. Relationships between CYP27B1 and GC polymorphisms and cancer susceptibility have been widely investigated, whereas the results are inconsistent. We strictly searched EMBASE, PubMed, Web of Science, WanFang and CNKI electronic databases for relevant studies exploring the associations of GC (rs4588 and rs7041) and CYP27B1 (rs4646537, rs3782130) polymorphisms with cancer risks according to search strategy. Thirty-two studies published in 13 articles involving 15713 cases and 17304 controls were included. Our analyses suggested that rs4588 and rs7041 polymorphisms were significantly associated with overall cancer risk. Stratification analyses of ethnicity indicated that rs4588 polymorphism significantly increased cancer risk in Caucasians and Asians, while rs7041 polymorphism significantly increased cancer risk in Asians. When studies were stratified by cancer type, our results indicated that rs4588 significantly increased the risk of breast cancer and digestive system tumor, but not in prostate cancer and non-small cell lung cancer, while rs7041 significantly increased the risk of non-small cell lung cancer. Above associations were noteworthy findings as evaluated by false-positive report probabilities (FPRPs). There were no associations of rs4646537 and rs3782130 with overall cancer risks. Associations between CYP27B1 and GC polymorphisms and cancer risks were examined, and additional large samples are necessary to validate our results.

Novel isothermal calorimetry approach to monitor micronutrients stability in powder forms

Oxidative stability is critical in guaranteeing the declared shelf life of new formulations and contributes significantly to time-to-market efficiencies. In this study an innovative method based on isothermal calorimetry is proposed for monitoring the stability of vitamin A acetate formulations with one or more antioxidants, such as butylated hydroxytoluene, ethoxyquin, tocopherol and rosemary extract. The results were correlated with conventional stability tests utilizing liquid chromatography (LC). The efficiency of three drying technologies (spray drying, spray granulation, and beadlet) were compared. The initial heat flow values obtained from isothermal calorimetry experiments were used to identify the most efficient drying technology, antioxidant system, that is beadlet. The resulting rate constants of vitamin degradation calculated from the LC data were positively correlated with the initial heat flow values. This study demonstrated that the performance of isothermal calorimetry was far superior when compared with traditional methods. In addition, this methodology allowed the detection of micronutrient stability in complex powder mixtures in only a few hours without the need for sample preparation. This approach could therefore potentially be applied to industry and academic environments for the prediction of micronutrients stability.

The degradation of vitamin D across time: an issue leading to unreliable results in reproductive research

The degradation of vitamin D across time: an issue leading to unreliable results in reproductive research

Storage stability and degradation kinetics of bioactive compounds in red palm oil microcapsules produced with solution-enhanced dispersion by supercritical carbon dioxide: A comparison with the spray-drying method

Solution-enhanced dispersion by supercritical carbon dioxide (SEDS) and spray drying (SD) were used to microencapsulate red palm oil (RPO) to prolong the functionality of carotenes and vitamin E. The protective effects provided by SEDS and SD were evaluated in terms of the oxidative stability (65 °C for 35 days), fatty acid compositions, color change and degradation kinetics of carotenes and vitamin E (25 °C, 45 °C, 65 °C, and 85 °C for up to 198 days). SEDS microcapsules (SEDS-M) were the most oxidatively stable (total oxidation (Totox): 26.5), followed by SD microcapsules (SD-M) (34.9) and RPO (56.7). Degradation of carotenes and vitamin E fitted well a first-order kinetic model (average absolute relative deviation = 2–16%). SEDS-M offered better protection to vitamin E (Ea = 36 kJ/mol), whereas SD-M provided better protection for α + β carotene (Ea = 29 kJ/mol). Overall, encapsulation protected RPO during storage, with SEDS-microencapsulated RPO performing better than SD-microencapsulated RPO.

Association of Vitamin D Pathway Genetic Variation and Thyroid Cancer.

Vitamin D is mostly known for its role in bone and calcium metabolism. However, studies have suggested that it also has inhibitory effects on tumor development and progression. Genetic variants close to genes that encode crucial enzymes for the synthesis (DHCR7 rs12785878), metabolism (CYP2R1 rs2060793) and degradation (CYP24A1 rs6013897) of vitamin D have been associated with serum levels of vitamin D. The aim of this case-control study was to determine the effect of these variants in the vitamin D pathway on the susceptibility to thyroid cancer. Five hundred patients with differentiated thyroid cancer and 500 controls were genotyped for the DHCR7 rs12785878, CYP2R1 rs2060793, and CYP24A1 rs6013897 variants. Genotype and allele frequencies were compared between patients and controls. The DHCR7 rs12785878 minor allele was associated with thyroid cancer under an additive (OR 1.38, 95% CI 1.15–1.65, p = 0.0004) and codominant (OR 1.88, 95% CI 1.30–2.74, p = 0.0021) model. These findings suggest that DHCR7 polymorphisms may be associated with an increased risk of thyroid cancer due to an effect of this gene on circulating vitamin D levels.

Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice

SummaryIn this research, the influence of temperature on the degradation of carotenoids, vitamin C and provitamin A in tree tomato juice was studied at 70, 80 and 90 °C. The thermal processing significantly reduced (P &lt; 0.001) the concentration of the bioactive compounds, and the thermal degradation in the evaluated phytochemicals fit a kinetic first order, with the following activation energies (Ea, kJ mol−1): α‐carotene (69.75), β‐carotene (59.50), provitamin A (51.67), zeaxanthin (43.66), vitamin C (41.27), lycopene (18.84) and β‐cryptoxanthin (18.23). The kinetic study and thermodynamic analysis of the tree tomato juice showed that the degree of thermoresistance in the phytonutrients responded in the following order: β‐cryptoxanthin &gt; lycopene &gt; vitamin C &gt; zeaxanthin &gt; provitamin A &gt; β‐carotene &gt; α‐carotene. This study benefits engineering processes interested in the design and optimisation of thermal processes aimed at preserving the nutritional quality of tree tomato juice.

Phase transitions of ascorbic acid and sodium ascorbate in a polymer matrix and effects on vitamin degradation

AbstractThe phase transformations and stability of the two most common forms of vitamin C (ascorbic acid [AA] and sodium ascorbate) were explored in colyophilized polyvinylpyrrolidone polymer matrices. Solutions containing controlled vitamin:polymer ratios (0:100 to 100:0) were lyophilized and stored in controlled temperature (20–60°C) and relative humidity (0–85%RH) environments. Samples were analyzed over time using X‐ray diffraction to document physical state and high performance liquid chromatography to document vitamin degradation. Moisture sorption profiling, microscopy, infrared spectroscopy, and differential scanning calorimetry were also used to characterize the samples. Vitamins were more labile when amorphous than when crystalline, and sodium ascorbate was more labile than AA. Significant vitamin degradation occurred in the glassy state. All vitamins degraded significantly more when present at lower proportions in the amorphous solid dispersions, thus most degradation was found in the dispersions with the highest glass transition temperatures.Practical ApplicationsThe most common ingredient forms of vitamin C (ascorbic acid [AA] and sodium ascorbate) are likely to be amorphous in low moisture food products that were produced by first dissolving ingredients and then rapidly dehydrating the products. Challenges for product quality and shelf‐life are that: (a) both vitamin C forms were found to degrade in storage environments that maintained the products in the glassy amorphous state (which is desirable for the texture of many low moisture products), and (b) both vitamin forms degraded faster when present at lower proportions in the polymer matrices. In such conditions, AA was more stable than sodium ascorbate.

Stability of vitamin C in broccoli at different storage conditions

In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120°C) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120°C. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03×10 -8 and 5.65×10 -3 s -1 when stored at 5°C and 120°C, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.

Stability of vitamin C in broccoli at different storage conditions

In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120°C) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120°C. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03×10-8 and 5.65×10-3 s-1 when stored at 5°C and 120°C, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.

Thermodynamic properties of vitamin C thermal degradation in wedang jeruk

Wedang jeruk is one of Indonesia’s special drinks. Wedang jeruk can be made from citrus, tea, and sugar. The purpose of this study was to determine thermodynamic properties of thermal degradation of vitamin C in wedang jeruk. Thermal degradation was carried out at 313-353 K for 90 minutes. The result shows that the enthalpy of activation ranged from 12.82 kJ/mol to 38.47 kJ/mol while entropy ranged from -0.31 kJ/molK to -0.23 kJ/molK. The enthalpy of activation indicates that degradation of vitamin C is endothermic processes. The value of enthalpy and entropy indicates the value of Gibbs-free energy is positive which means the reaction goes non-spontaneously. The harmonic temperature is higher than the isokinetic temperature. This reaction driven by entropy.

Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milk

Vitamin fortification of dairy products, including fluid milk and fortified whey protein beverages, is an industry standard but can lead to the development of off-flavor compounds that are difficult to extract and detect by instrumental methods. Previous work has identified these compounds and their specific role in off-flavors in skim milk, but efficient extraction and quantification of these compounds remains a challenge. Three rapid methods (stir bar sorptive extraction, solvent-assisted stir bar sorptive extraction, and solid-phase microextraction) were compared for their ability to effectively recover vitamin degradation volatiles from fluid skim milk. The performance of the 3 methods for detecting and quantifying vitamin degradation-related volatile compounds was determined by linear regression of standard curves prepared from spiked standards of 5 vitamin degradation volatiles, the reproducibility on the same day and between days as measured by the average relative standard deviation of each standard curve, and the limits of detection and quantitation. Measurement of vitamin degradation compounds in commercial pasteurized fortified skim milks was also conducted using each method. Detection of selected vitamin degradation volatiles was linear in skim milk (0.005-200 μg/kg). Coefficient of determination values differed between methods and compounds. Within-day and between-day percentage of relative standard deviation also varied with compound and method. Limits of detection and quantitation values for all methods except solid-phase microextraction were lower than concentrations of selected volatile compounds typically found in commercial milk. Solvent-assisted stir bar sorptive extraction with a 10-mL sample volume provided the most consistent detection of selected compounds in commercial milks. Based on linearity, relative standard deviation, and limits of detection and quantitation, cyclohexane solvent-assisted stir bar sorptive extraction with 10-mL sample volume is recommended for the quantitation of vitamin degradation-related volatiles in fluid skim milk.