Loss Of Riboflavin Research Articles

Riboflavin Cooking Losses and Bioaccessibility in Red Meats

ABSTRACT This study aimed to investigate the loss of riboflavin in meats by different cooking methods and determine the bioaccessibility of riboflavin in meat products using a simulated in vitro gastrointestinal system. The measured amount of riboflavin in raw meats was in the range of 75–195 µg/100 g. Cooking loss of riboflavin were between 5.09–89.23%. Riboflavin bioaccessibility was between 10–60%. In this study, it was revealed that riboflavin content in meats, which is an important part of nutrition, was affected by in vitro digestion. It is a well-known fact that nutrient losses can occur with cooking food.

Wavelength-tailored light-emitting diodes reduce damage to sensory properties of light-exposed milk

Photooxidation has long been affecting nutrient and sensory quality of fluid milk. Light oxidation starts from the activation of photosensitive compounds, followed by generation of singlet oxygen that reacts with vitamins, proteins, and lipids in milk. It is hypothesized that wavelength-tailored light schemes possessing spectral properties capable of avoiding excitation maxima of common photosensitizers in milk could slow the chemical degradation of light-exposed milk and thus preserve consumer acceptability. A series of 6 consumer tests with sample sizes from 95 to 119 participants tested hedonic responses to fluid milk samples exposed to light of varying wavelength spectra. For milk in clear plastic bottles (polyethylene terephthalate or high-density polyethylene), consumer panels generally liked milk exposed to light-emitting diodes eliminating wavelengths below 520 or 560 nm more than standard white light, or those eliminating other wavelength bands. This higher degree of liking coincided with panelists citing fewer off-flavors or aromas from these samples. Taken together, these observations suggest such light schemes can protect milk from light damage to some extent. Wavelength-tailored light schemes used in this study did not offer effective protection for milk in glass bottles. Dissolved oxygen, color, riboflavin loss, and hexanal content were instrumentally evaluated, but results failed to indicate significant signatures of light damage in milk compared with sensory measures. The appearance of milk bottles illuminated by the slightly greenish or yellowish light were less liked by consumers, suggesting further efforts on consumer education may be necessary if these light schemes were to be installed in retail dairy coolers.

Effect of process parameters on vitamins and sensory acceptability in micronutrient-fortified soymilk prepared by small-scale batch processing.

Effects of holding time before cooling, cooling method, and light or dark refrigerated storage on the stability of vitamin A, vitamin C, thiamine, riboflavin, and folate were investigated in fortified and unfortified soymilk. Vitamin C loss (6%) and mild vitamin A isomerization occurred when soymilk was held hot after fortification. Cooling bottled soymilk at ambient temperature or in an ice-water bath did not affect any vitamins. Loss of riboflavin (18%) and vitamin A isomerization occurred during 12 days of light-exposed refrigerated storage, in contrast to no vitamin degradation during dark refrigerated storage. A sensory panel of youth and children indicated no significant preferences between fortified and unfortified soymilk except for color, where the lighter-colored unfortified soymilk was preferred. Acceptable vitamin stability and sensory characteristics can be achieved in fortified soymilk produced in small-scale batch processes with appropriate management of production and storage conditions.

Ice structuring protein extract of Hordeum vulgare var. dolma grain reduces drip loss and loss of soluble vitamin content in peas during frozen storage

The Himalayan plants face low temperature during their life cycle and are expected to possess antifreeze proteins. The present work describes screening of six plant species that grow in Himalayas, for their ice structuring properties with an aim to provide a vegetarian source of ice structuring proteins. The ice-structuring protein extract of barley [Hordeum vulgare; variety Dolma (HvISE)] and wheat [Triticum aestivum; variety Him Pratham DH 114 (TaISE) ]showed inhibition of growth of ice crystals during the process of recrystallization. This property was analyzed for its application in frozen peas by pretreatment with HvISE before freezing. The drip loss was measured in frozen peas after thawing. Further, the water-soluble vitamins; thiamine, pyridoxine, riboflavin, and ascorbic acid were quantified before and after freezing of green peas by UHPLC-PDA. The pretreatment with HvISE reduced the loss of ascorbic acid, riboflavin, and pyridoxine during their frozen storage. The present study identified barley as a remarkable source of ice structuring proteins and validated its potential for frozen peas. The work has enormous implications in frozen food industry, in general.

A novel, direct-push approach for detecting sulfidated nanoparticulate zero valent iron (S-nZVI) in sediments using reactive and non-reactive fluorophores

Injection of microparticulate and nanoparticulate zero valent iron has become a regularly used method for groundwater remediation. Because of subsurface inhomogeneities, however, it is complicated to predict the ZVI transport in the subsurface, meaning that tools capable of determining its distribution after injection are highly useful. Here, we have developed a new direct-push based technique, which combines fluorescent and visible imaging, for detection of sulfidized nanoparticulate zero valent iron (S-nZVI) in the subsurface. Laboratory experiments show that the redox sensitive fluorophore riboflavin is rapidly reduced by S-nZVI within 200 s. Because the reduced riboflavin losses its green fluorescence, it can be used as S-nZVI sensitive indicator. Secondly, S-nZVI is black and tints light coloured sediment to a degree that allows detection in images. For quartz sand, 70 mg/kg of S-nZVI can be detected by visible imaging. Based on these results, a new direct-push probe (Dye-OIP) was designed based on Geoprobe's Optical Image Profiler (OIP), which was equipped with a fluorophore injection port below the OIP-unit. The injectant consisted of the redox active riboflavin mixed with the redox inactive fluorophore rhodamine WT, which fluoresces red and was used to verify that the mixture was indeed injected and detectable. Small scale experiments show that the fluorescence of this mixture in S-nZVI amended sand changes within 150 s from green with a hue of ~50 to red with a hue of ~30 when imaged with Dye-OIP. Tests of the Dye-OIP after a S-nZVI injection in a 1 m3 sized tank show that the tool could detect S-nZVI via fluorescence and visible imaging, when S-nZVI concentration was >0.2 mg per g dry sediment. Thus, these novel methods should be able to detect S-nZVI in the subsurface, without relying on infrastructure such as wells. Based on our results, the Dye-OIP could be further improved to make it suitable for regular use in the field.

Simultaneous photoaddition, photoreduction and chemical reduction of riboflavin by sulfur containing dianions: A kinetic study

The present investigation involves the evaluation of the effect of reducing dianions (SO32−, S2O32−, S2O52−) on the kinetics of simultaneous photoaddition, photoreduction and chemical reduction reactions of riboflavin (RF) at pH 6–8. The photoproducts of these reactions have been identified and assayed during the degradation of RF. The final products of the above reactions are cyclodehydroriboflavin (CDRF), lumichrome (LC) and dihydroriboflavin (DHRF), respectively. The first-order rate constants for the loss of RF (kobs) (0.61–3.07 × 10-3 min-1) and formation of photoproducts (0.21–1.61 × 10-3 min-1) in the presence of dianions (0.2–1.0 M), and the second-order rate constants for the photochemical interaction of RF and dianions (1.42–2.01 × 10-3 M-1 min-1) and for the chemical reduction of RF (dark) (2.31–3.25 × 10-3 M-1 min-1) have been determined. The UV and visible spectral and fluorescence characteristics of RF in the presence of dianions have been studied. The fluorescence of RF is quenched by dianions depending upon the extent of their interaction with the molecule. The photoaddition of RF is optimum under neutral pH conditions and is catalyzed by the dianions in the order: S2O52− > SO32− > S2O32−, whereas the chemical reduction is enhanced in the reverse order. The S2O32− dianion is most effective as a reducing agent on the basis of its redox potential which is lower than that of the SO32−dianion. The quantum yields of photodegradation of RF in the presence of dianions (0.018–0.046) have been determined. The mode of photodegradation reactions of RF has been discussed.

Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

Abstract In this paper, the loss of L-ascorbic acid, thiamine and riboflavin in rosehip nectar with the heating periods (0, 5, 10, 15, 20 and 30 min) at temperatures ranging from 70 to 95 °C is analyzed and experimental results are presented. Firstly, dried rosehip fruits were processed to rosehip nectar and then thermal treatment is performed. Liquid chromatographic (HPLC) method was used for the analysis of the contents of L-ascorbic acid, thiamine and riboflavin and examined compounds are thoroughly separated within 25 min. During thermal processing, degradation of L-ascorbic acid, thiamine and riboflavin in rosehip nectar were fitted to a first-order reaction kinetic model. Arrhenius relationship was used for the description of temperature dependence of reaction. Activation energies for L-ascorbic acid, thiamine and riboflavin between 70 to 95 oC were found to be 55.30, 36.38 and 37.15 kJ/mol, respectively. To the best of the author’s knowledge, due to lack of study on the thermal degradation of L-ascorbic acid, thiamine and riboflavin in rosehip nectar, this manuscript will be the first reported study to enable future analysis.

Vitamin Fortification of Fluid Milk.

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.

К ВОПРОСУ СОХРАННОСТИ В КОНСЕРВИРОВАННЫХ КОРМАХ ВИТАМИНОВ ГРУППЫ B

The technological processes of canned pet food destroy vitamins. The issue of B vitamins preservation in canned pet food is topical. The paper analyzes diets, consisting of the most common ingredients for pet feeding, nutritionally balanced. The humidity of canned food is within 65%. The qualitative and quantitative composition of B vitamins in pilot batches of canned fodder by the given formula is determined after heat treatment using a liquid chromatograph. A mechanically separated chicken, fish (tuna) and liver (beef) have been used as the main raw meat. The canned feed technology consisted of the following operations: defrosting of raw material at 4 °C, combination of recipe ingredients with a portion of water, heating to 40 °C, adding jellifying agents, portioning, adding the remaining water, heating to 60 °C (until thickened), cooking at 120 °C for one hour, cooling. The study of quantitative and qualitative composition of B vitamins has been carried out using the equipment of the common use center “Control and Management of Energy Efficient Projects” at Voronezh State University of Engineering Technologies. All experiments have been performed in triplicate. These findings suggest that the B vitamins losses amount to 50 % in diets containing chicken meat. Diets containing fish have an average loss of 40%, except for nicotinic acid. The liver losses make up 50 % or less. Preservation of cyanocobalamin and nicotinic acid has been at a higher level in the diet containing liver. The loss of riboflavin and folic acid in the diet containing liver is 26.00 and 32.00 %, respectively. Thiamine is most significantly decreased (80 %) in all types of diets.

Phototherapy in the newborn: what's new?

When exposed to light, bilirubin undergoes photoisomerization which are water-soluble and can be excreted in bile and urine. Photoisomerization starts as soon as the lights turned on, and risk of bilirubin encephalopathy is lower in infants who receive phototherapy even in the same serum bilirubin levels. Blue light is absorbed most readily if bilirubin is in a tube, but skin penetration and albumin binding shift of the most effective light to blue-green region. However, there is no consensus on the most effective wavelength for phototherapy. The light sources used in conventional phototherapy are fluorescent bulbs, halogen lamps or light-emitting diodes (LED) with equally effective in reducing serum bilirubin levels. Fiberoptic devices are less effective. Despite higher irradiance in double or triple phototherapy, there is no superiority in clinical settings. Hyperthermia and skin rashes are higher when used super (high-intensity) LED devices. Watery loose stools may cause dehydration in preterm infants. Riboflavin loss and lipid peroxidation are prevented with using dark tubing or covering the line with aluminum foil. The consequences of light penetration into deep brain in newborn infants because of open wide fontanel and thin skull is unknown. Non-ocular light exposure and suppressed melatonin secretion may affect autonomic and behavioral disturbances. Phototherapy-induced hypocalcemia may be prevented by covering the head. Phototherapy does not effect ductal patency or reopening, its effect on the incidence of retinopathy of prematurity have yielded conflicting results. Neonatal phototherapy increases the risk of asthma and allergic disorders in older age groups. Aggressive (low-threshold) phototherapy increase mortality risk in small preterm infants less than 750 g at birth, which may be related to the reduced bilirubin with its antioxidant effects. In conclusion, phototherapy is not a treatment without side effects and overtreatment should be reevaluated in small preterm infants. Proceedings of the 11th International Workshop on Neonatology and Satellite Meetings · Cagliari (Italy) · October 26th-31st, 2015 · From the womb to the adultGuest Editors: Vassilios Fanos (Cagliari, Italy), Michele Mussap (Genoa, Italy), Antonio Del Vecchio (Bari, Italy), Bo Sun (Shanghai, China), Dorret I. Boomsma (Amsterdam, the Netherlands), Gavino Faa (Cagliari, Italy), Antonio Giordano (Philadelphia, USA)

Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf

One of the common traditional methods of improving the palatability and acceptability of <i>Heinsia crinite</i> leaves involves pre-culinary infusion of the cut leaves in already boiled water for period ranging from 5-20min or longer. In this study, the harvested leaves (dark variety) were washed in potable water, spread under shade to air dry, cut (2mm width) and shared into four equal portions of 1kg each. Portions 2, 3 and 4 were separately infused in hot water (1:3w/v) and maintained at 95oC for 5, 10 and 15 min, drained and cooled while the first portion was not treated with hot water (control). Each portion was oven dried (50oC) for 36h, cooled, and packaged. The effect of the treatments on the minerals, vitamins and health benefiting phytochemicals were investigated. The untreated dried leaves had higher K, Ca, Na, Mg, Fe, Zn, ascorbic acid, beta-carotene, riboflavin, thiamine, alkaloids, flavonoids, saponins and tannins than the dried leaves from hot water infusion. Percentage losses of minerals, vitamins and health promoting phytochemicals to the infusion water that was discarded increased with increase in infusion time. Percentage losses of K, Ca, Na, Mg, Fe and Zn ranged from 11.01, 7.77, 16.72, 15.51, 9.55 and 8.50% for 5 min infused leaves to 34.34, 18.73, 45.07, 41.76, 24.85 and 29.92% for 15 min infused leaves, respectively. Similarly, percentage losses of ascorbic acid, beta-carotene, riboflavin and thiamine ranged from 38.43, 15.69, 17.39 and 38.78% for 5 min infused leaves to 70.60, 35.29, 57.97 and 68.38% for 15 min infused leaves, respectively. Losses of alkaloids, flavonoids, saponins and tannins ranged from 20.92, 39.39, 4.65 and 16.67% for 5 min infused leaves to 62.24, 69.70, 10.08 and 47.22% for 15 min infused leaves. The study demonstrated that for the consumers of H. <i>crinite</i> leaves to derive substantial nutritional and health benefits from the consumption of the leaf, it should be subjected to 5 min hot water infusion period prior to use for culinary preparation.

Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides

Whey microbeads manufactured using a cold-set gelation process, have been used to encapsulate bioactives. In this study whey microbeads were used to encapsulate riboflavin using 2 methods. Riboflavin was added to the microbead forming solution however diffusional losses of riboflavin occurred during the subsequent bead preparation. To overcome riboflavin loss, a second approach to ‘load’ whey microbeads by soaking in riboflavin was assessed. Significantly (p⩽0.05) higher concentrations of riboflavin were obtained in ‘loaded’ microbeads (361mg/L) compared to riboflavin added to the microbead forming solution (48mg/L). Riboflavin uptake by the microbeads was shown to be via a partition process. As partitioning is often driven by hydrophobic interactions the uptake of amino acids and peptides of varying hydrophobicities by the microbeads was examined. The % encapsulation increased with increasing molecule hydrophobicity with a maximum of 89% encapsulation. Whey microbeads are well suited to act as sorbents for encapsulation.

Bioactive Constituents and In vitro Antioxidant Capacity of Water Leaf (Talinum triangulare) as Affected by Domestic Cooking

Background and Aim: Despite the pharmacological relevance of Water leaf (Talinum triangulare), there is paucity of information in literature on the effect of boiling on its pharmacopotency as well as nutritional properties. Methodology: The total chlorophyll, carotenoids, proximates, phytochemicals, minerals, vitamins and antioxidant assays of the leaves of the vegetable were performed using standard techniques. Results: The raw leaves of water leaf (Talinum triangulare) possessed considerable amounts of proximates, phytochemicals, minerals, vitamins, chlorophyll as well as antioxidant activity but had low levels of carbohydrates and energy value. Cooking of the raw leaves of the vegetable for 5 minutes resulted in insignificant (P>0.05) losses of proximates, phytochemicals, Ca, Fe, Zn, thiamin, riboflavin, niacin and tocopherol, but significant (P<0.05) losses of vitamin C, carotenoids, Mg, P, chlorophyll and antioxidant activity with a corresponding increase in moisture, proteins and crude fibre contents. Conclusion: The conventional method of cooking of the raw waterleaf in Nigeria leads to an increase in its protein and crude fibre contents which justifies the usage of the cooked vegetable in the management of obesity, stroke and diabetes mellitus in Nigeria. Research Article European Journal of Medicinal Plants, 3(4): 540-551, 2013 541

Vitamin and Carotenoid Composition of Raw and Decoctions of Water Leaf (Talinum triangulare)

Background and aim: Despite the pharmacological relevance of Water leaf (Talinum triangulare), there is paucity of information in literature on the effect of boiling on its vitamin and carotenoid contents. Methodology: The vitamin and total carotenoid assays of the raw and cooked leaves of the vegetable were performed using standard techniques. Results: The raw leaves of Talinum triangulare possessed considerable amounts of vitamins and carotenoids. Cooking of the raw leaves of the vegetable for 5 minutes resulted in insignificant (P>0.05) losses of thiamine, riboflavin, niacin and tocopherol, but significant (P<0.05) loss of vitamin C and carotenoids. Conclusion: The conventional method of cooking the raw leaves of Talinum triangulare in Nigeria leads to insignificant loss of thiamine, riboflavin, niacin and tocopherol contents but significant loss of its carotenoid and vitamin C contents.

Vitamin D Mushrooms: Comparison of the Composition of Button Mushrooms (Agaricus bisporus) Treated Postharvest with UVB Light or Sunlight

This study compared the compositional changes in mushrooms exposed to sunlight with those occurring after commercial ultraviolet (UV) light processing. Button mushrooms (75 kg) were processed in the presence or absence of UVB light; a third group was exposed to direct sunlight. Mushroom composition was evaluated using chemical analyses. Vitamin D concentrations were 5, 410, and 374 μg/100 g (dw) in control, UVB, and sunlight groups, respectively. On a dry weight basis, no significant changes in vitamin C, folate, vitamins B(6), vitamin B(5), riboflavin, niacin, amino acids, fatty acids, ergosterol, or agaritine were observed following UVB processing. Sunlight exposure resulted in a 26% loss of riboflavin, evidence of folate oxidation, and unexplained increases in ergosterol (9.5%). It was concluded that compositional effects of UVB light are limited to changes in vitamin D and show no detrimental changes relative to natural sunlight exposure and, therefore, provide important information relevant to the suitability and safety of UVB light technology for vitamin D enhanced mushrooms.

Impact of poly-lactic acid packaging material on semi-hard cheese

A study was performed in order to evaluate the impact of a poly-lactic acid (PLA) package relative to a polyester packaging material on quality of semi-hard cheese during light exposure and storage in the dark and when applying oxygen scavengers to the cheese packages. Migration of volatile compounds from PLA into the cheese was minute and well below any critical levels. Development of secondary lipid oxidation products and loss of riboflavin primarily took place when both oxygen and light were present. As more oxygen was present in the PLA packages than in the reference packages due to a higher oxygen transmission rate of PLA, a higher degree of lipid oxidation was noted in cheeses packaged in PLA. The degree of lipid oxidation was reduced when applying oxygen scavengers but to a lesser extent than when the products were stored in the dark. Riboflavin was degraded to the same extent in the PLA and the reference-packaged cheeses. The results indicate that dark storage/use of non-transparent materials and reduction of the water vapour transmission rate are recommended when using the present PLA for packaging of semi-hard cheeses in order to protect the products against both lipid oxidation and moisture loss.

방사선 조사에 의한 계란분말의 리보플라빈 및 닭고기의 나이아신 함량변화

일부 식품내의 수용성 비타민의 안정성에 대한 방사선 조사 효과를 확인하기 위하여 수용성 비타민 중 리보플라빈이나 나이아신을 비교적 많이 함유하고 있는 계란과 닭가슴살을 조사대상 식품으로 택해 방사선 조사 후 이들의 비타민 함량 변화를 조사하였다. 계란분말의 리보플라빈 함량은 비조사시료에 비해 5 k㏉ 조사시료는 80.18%, 10 k㏉ 조사시료는 84.80%로 함량이 감소하였다. 닭가슴살의 나이아신 함량도 두 조사시료 모두 비조사시료에 비해 유의적으로 감소되었으며, 비조사시료에 비해 5 kGy 조사시료는 85.30%, 10k㏉ 조사시료는 92.60%로 감소됨으로서 방사선 조사에 의한 나이아신의 함량 변화는 리보플라빈에 비해 다소 미약하게 나타났다. 수용성 비타민 수용액의 변화 양상은 리보플라빈의 경우 5 kGy 조사부터 전량 손실이 일어났으며, 가열처리구에서도 85% 이상의 높은 감소를 나타냈다. 나이아신은 무처리 대조구와 비교시 감마선 조사, 가열처리구, 마이크로 웨이브 처리구에서 비교적 함량의 변화가 적었다. 이상의 결과로부터 10 k㏉ 이내의 방사선 조사시 리보플라빈(계란 분말)은 약 20%, 나이아신(닭가슴살)은 약 15%의 감소 비율을 보였고, 수용액 상태의 리보플라빈은 5 k㏉ 조사부터 전량 손실을 보여 식품중의 리보플라빈에 비해 높은 감수성을 보였다. 반면 나이아신 수용액은 모든 처리구에서 비교적 함량의 변화가 적어 리보플라빈에 비해 조사에 감수성이 낮음을 알 수 있었다. 따라서, 방사선 조사에 의한 식품 내 비타민의 감수성은 식품의 구성성분, 조사시 온도나 조사 후의 저장 온도 등과 같이 비타민의 조사 저항성에 영향을 주는 여러 요인에 따라 달라지므로 각 식품에 따른 처리조건을 확립하여 조사에 민감한 비타민의 보존율을 높이는 것이 중요하다 하겠다.

Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability, Nutrient Loss, and Acceptability of Fortified Corn Tortillas

Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. The aim of this study was to evaluate the stability of corn flour fortified with micronutrients, and to measure the effect of micronutrient fortification on the sensory quality and stability of the fortificants in fresh and stored tortilla. A commercially homogenized nonfortified corn flour (NCFC) produced from degermed white corn was fortified with a premix containing iron, zinc, thiamin, and riboflavin. Changes in thiamin, riboflavin, iron, and zinc content in fortified corn flour (FCF) and nonfortified corn flour (NFCF) during storage were investigated. Vitamin B1 and B2 content was determined by fluorescence spectroscopy while iron and zinc content was analyzed by atomic absorption. Thiamin content in FCF and NFCF showed a significant (p < .05) decrease (24% and 37%, respectively) after 90 days of storage. Riboflavin losses of 18% and 22% were observed for FCF and NFCF, respectively. FCF retained over 90% of iron, while zinc content remained constant. Losses of thiamin (27 to 39%) and riboflavin (37%) were produced during the process to convert corn masa flour into tortillas. Storage time slightly affected the stability of riboflavin and thiamin in FCF while the cooking process produced considerable losses of both vitamins. Tortillas made from FCF were well accepted by Mexican adults. We conclude that the addition of vitamins and minerals in the forms and quantities used in this study do not modify the shelf-life of corn flour, and neither do they cause sensorial changes in tortillas made from FCF.

A study on degradation kinetics of riboflavin in spinach ( Spinacea oleracea L.)

The kinetics of riboflavin degradation in spinach ( Spinacea oleracea L.) as well as in pure riboflavin solutions at initial concentrations present in spinach was studied over a temperature range of 50–120 °C (steady state temperature process), and during normal open pan cooking, pressure cooking and a newly developed and patented fuel-efficient ‘EcoCooker’ has also been studied (unsteady state heating process). The degradation followed first order kinetics, where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modeled by Arrhenius equation. A mathematical model has been developed using the steady state kinetic parameters obtained to predict the losses of riboflavin from the time–temperature data of the unsteady state heating/cooking process. The results obtained indicate a riboflavin degradation of similar magnitude in all the three modes of cooking used in the study.

A study on degradation kinetics of riboflavin in green gram whole ( Vigna radiata L.)

The kinetics of riboflavin degradation in green gram whole ( Vigna radiata L.), as well as in pure riboflavin solutions, at initial concentrations present in green gram were studied over a temperature range of 50–120 °C (steady state temperature process). Riboflavin degradation followed first order kinetics, where the rate constant increased with an increase in the temperature. The temperature-dependence of degradation was adequately modelled by the Arrhenius equation. The degradation kinetics of riboflavin, in normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient `Eco-cooker', were also studied (unsteady state heating process). A mathematical model, to predict the losses of riboflavin from the time–temperature data of the unsteady state heating/cooking process, has been developed using the steady state kinetic parameters obtained. The results indicate riboflavin degradation of a similar magnitude in all three modes of cooking used in the study.