Riboflavin Content Research Articles

Nutritional evaluation of some processed catering foods

Five prepared catering dishes were analysed to evaluate the proximate composition and the fatty acids, vitamin E, thiamine and riboflavin content. The correspondent values were calculated from actually available food composition tables (two from Italy, one from the UK and one from the USA). When using more than one database to calculate the composition of a complex recipe the average values were similar to the analytical ones despite the wide range reported for some variables. However, there was no significant difference in the statistical analyses between the analytical values and databases, or among the databases themselves. Therefore if the composition of a specific recipe is required, analyses would be advisable, but the available databases are quite adequate if the evaluation is for groups of people, even allowing for the seasonal variability of ingredients.

Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran

Wheat bran was mixed with broken rice to develop nutritionally balanced extruded crisp snacks for human consumption. The inclusion of wheat bran enhanced the content of nutrients such as calcium, phosphorus, iron, copper, thiamine, riboflavin, lysine and also of antinutrients like phytic phosphorus and trypsin inhibitor. Extrusion cooking decreased the content of thiamine, riboflavin and lysine. The degradation of phytic phosphorus and inactivation of trypsin inhibitor had an improving effect on the nutritional quality of the extruded snacks as reflected by higher in vitro digestibility of its proteins.

Proliferation of peripheral blood mononuclear cells increases riboflavin influx.

Previously we demonstrated that proliferation of peripheral blood mononuclear cells (PBMC) causes a five-fold increase in cellular uptake of biotin; this increase is mediated by an increased number of biotin transporters on the PBMC surface. In the present study, we investigated the specificity of this phenomenon by determining whether the cellular uptake of riboflavin also increases in proliferating PBMC and whether the increase is also mediated by an increased number of transporters per cell. We characterized [3H]riboflavin uptake in both quiescent and proliferating PBMC. In quiescent PBMC, [3H]riboflavin uptake exhibited saturation kinetics and was reduced by addition of unlabeled riboflavin (P < 0.05) or lumichrome (P < 0.01). These observations are consistent with transporter-mediated uptake. [3H]Riboflavin uptake was reduced at 4 degrees C compared with 37 degrees C (P < 0.01) and by 2, 4-dinitrophenol (P < 0.05) but not by ouabain or incubation in sodium-free medium. These data provide evidence for an energy-dependent but sodium-independent transporter. Proliferating PBMC accumulated approximately four times more [3H]riboflavin than quiescent PBMC (P < 0.05). Because both transporter affinity and transporter number per cell (as judged by maximal transport rate) were similar in quiescent and proliferating PBMC, we hypothesize that the increased riboflavin uptake by proliferating PBMC reflects only increased cellular volume. To test this hypothesis, PBMC volume was reduced using hyperosmolar medium; [3H]riboflavin uptake decreased to about 50% of isotonic controls (P < 0.01). Thus we conclude that proliferating PBMC increase cellular content of riboflavin and biotin by two different mechanisms.

High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light

This research paper describes a new application in the field of quality control of white wine. A high-performance liquid chromatography analysis of riboflavin was used together with a simple sensorial test to produce a classification of wines, rating their susceptibility to exposure to light. Based on a wide survey covering 85 commercial white wines of different varieties in three countries (Italy, Spain and Slovenia), an average value of riboflavin of 98.63 μg/l with a rather high standard deviation of 41.91 μg/l, and a normal distribution was obtained. Our statistical study of the frequency distribution of the sensorial scores of light-exposed wines by means of the Expectation–Maximization algorithm demonstrated that a large majority (71%) of these products were susceptible to the light, 31% of them belonging to the most severely affected group. Content of riboflavin was correlated with severity of appearance of the off-flavor in light-exposed white wines. These methods are directly applicable in the quality control of wine, being a valuable aid for oenologists in choosing appropriate fining protocols to reduce the appearance of the undesired “sunlight flavor” in bottled products.

Water-soluble vitamins in natural plankton (copepods) during two consecutive spring blooms compared to vitamins in Artemia franciscana nauplii and metanauplii

Weight-specific contents of asorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, biotin, folate and vitamin B12 were analysed in natural zooplankton collected from a sea water lagoon in a halibut fry production plant. The samples of natural zooplankton were collected from April/May to the end of June during two consecutive spring blooms. For comparison, the same vitamins were measured in nauplii of Artemia franciscana, just after hatching and after enrichment for 24 and 48 h with a commercial diet. The changes in vitamin content in zooplankton, which consisted mainly of Temora longicornis, during the two spring blooms were <2.5-fold for each specific vitamin. The large number of high quality halibut fry produced using the plankton as a dietary source suggests that the plankton contained sufficient amounts of all water-soluble vitamins. With the exception of thiamin and ascorbic acid, Artemia– both newly hatched and enriched for 24 and 48 h – contained higher levels of water-soluble vitamins than natural zooplankton. Enrichment feeding of Artemia for 48 h stabilised or increased the level of the water-soluble vitamins.

Changes in some components of soymilk during fermentation with bifidobacteria

Bifidobacterium longum B6 and B. infantis CCRC 14633 were grown in soymilk for a period of 48 h. During various fermentation periods, changes in the contents of crude protein, sugars, B-vitamins, acetic and lactic acids in soymilk were examined. Crude protein and titratable acidity were increased during fermentation. Soymilk fermented with B. infantis had higher titratabale acidity than that fermented with B. longum. The degree of protein hydrolysis, thiamin and riboflavin contents were increased while niacin content was decreased in soymilk fermented with either B. infantis or B. longum. Acetic and lactic acid contents were increased while the molar ratio of acetic and lactic was decreased during fermentation. Stachyose, raffinose and sucrose contents were decreased, with stachyose showing the largest magnitude of reduction. On the other hand, contents of fructose and glucose plus galactose contents were increased during fermentation.

Riboflavin and niacin concentrations of bison cuts.

We analyzed the riboflavin and niacin contents of individual cuts from clod (triceps brachii), ribeye (longissimus thoracis), top round (semimembranosus), and top sirloin (gluteus medius) from 24 fed bison bulls. The bulls came from producers in the United States and Canada and had consumed concentrate diets plus hay free choice for at least 100 d. The mean riboflavin and niacin concentrations of all of the bison cuts combined were .094 and 1.910 mg/100 g wet weight, respectively. The riboflavin and niacin content values did not differ (P < .05) among the cuts of meat. Cuts from individual bulls were significantly different (P < .05) with regard to both riboflavin and niacin contents. Little variation was observed in riboflavin and niacin content of five bison from the same producer and two bison from another producer. These content values may be used in estimating the riboflavin and niacin content of bison meat.

Thiamin and riboflavin retention in ground beef patties pasteurized by electron beam (2000)

This research focused on the effects of an electron beam irradiation treatment with the Repetitive High Energy Pulsed Power (PHEPP) accelerator at Sandia National Laboratories. Test variables included irradiation/storage temperatures (30 or 0°F), packaging environments (aerobic or nitrogen-flushed), and irradiation dose (0, 1.5, or 3.0 kGy). Ground beef patties formulated to a target fat level of 20% were packaged in barrier film under nitrogen (ca = 400 ppm residual oxygen) or sealed in aerobic packages (no vacuum), stored, and irradiated chilled or frozen. Thiamin and riboflavin levels were not affected (P>.05) by irradiation dose. Thiamin content of irradiated patties was greater for frozen vs. chilled and for nitrogenpackaged vs. aerobically packaged product. Riboflavin content was greater in frozen patties that were nitrogen packaged. Electron beam pasteurization by this method did not affect thiamin or riboflavin concentration of treated ground beef patties.

Use of isolated kefir starter cultures in kefir production

Kefir is a beverage produced by lactic-alcoholic fermentation of milk using kefir grain. For the first time in Iran, the microbial flora of kefir grain was isolated and identified (Motaghi et al. 1997). In this paper various ratios of starter cultures of kefir grains were investigated. Various ratios of lactic acid bacteria, yeasts and acetic acid bacteria were tested and the quality (colour, smell, flavour, acidity, effervescence and viscosity) of the product was assessed. At constant incubation time and temperature (24 h, 25 °C using homogenised milk with 2.5% fat), samples with various ratios of starter culture (3–5% w/v) were examined and analysed for protein, fat, sugar, alcohol, carbon dioxide, acidity, density, and riboflavin content. Samples produced with 3% (v/v) bacterial mixed culture and 2% (v/v) yeast (K3 procedure) culture were considered as best with respect to quality and organoleptic quality. The comparison of the results with the organoleptic tests of previous studies showed that the kefir produced with kefir grain is more desirable as compared with kefir produced with starter cultures.

Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

Abstract Sliced Havarti cheese, stored at 5°C for up to 21 days in retail packages with an atmosphere of 25% CO 2 and 75% N 2 with an initial 0.4% O 2 exposed to light (1000 lx) or protected against light, showed an increase in redness, no significant change in lightness and a tendency of decrease in yellowness measured as the a ∗ , L ∗ and b ∗ tristimulus colour parameters, respectively. Light exposure decreased the riboflavin content significantly. The tendency of formation of free radicals in the cheese, determined in freeze-dried samples by ESR spectroscopy as an early event in lipid oxidation, decreased during the initial stages of storage to reach a minimum after four days, most rapidly in cheeses exposed to light. Whereas the lack of ability to resist lipid oxidation could not be detected in the peroxide value, sensory evaluation of odour and taste gave a clear indication of the role of light in promoting oxidation. Principal component analysis moreover showed a high correlation of the individual sensory characteristics.

Effects of wheat maturation stage and cooking method on physical and chemical properties of firiks

In this study, samples of two durum wheat cultivars at different maturation stages (13, 16, 19, 22, 25 days post anthesis) were processed into firik using two different cooking processes: roasting (scorching) on flames and boiling at atmospheric pressure. In both cultivars hectolitre weights and 1000 kernel weights of the firiks produced by boiling and roasting increased steadily and significantly ( p<0.05) with maturation. The percent of small kernels decreased and the percent of large kernels increased uniformly in the firiks produced by boiling and roasting from both cultivars during ripening. The ash contents of the firiks of both cultivars decreased significantly ( p<0.05) with maturation. Fe, Cu, Zn, Mn Na, K and Mg contents of the firiks of both cultivars produced by both methods showed a downward trend within the period of maturation. However, Ca contents of the firiks, first showed a significant ( p<0.05) upward trend and then a downward trend during maturation. Significant ( p<0.05) reductions in thiamin and riboflavin contents occurred in both cooking methods and both cultivars with maturation. The first two stages of kernel development (13 and 16 days after anthesis) resulted in the highest sensory scores, for the firiks produced by both methods.

STABILITY OF B-VITAMINS IN MEATS PREPARED BY FOODSERVICE. 2. RIBOFLAVIN

The influence of foodservice preparation techniques on the riboflavin content in beef, pork and chicken cuts was studied, and its stability after preparation methods compared to steam/convection oven preparation methods has been evaluated. For that, the samples were grilled, fried, roasted and cooked without being immersed in water, using a steam/convection oven and traditional equipment. Results by HPLC have shown that the stability of riboflavin varied (69.3% to 91.4%; 71.8% to 92.7% and 60.1% to 92.3% in beef, pork and chicken, respectively). For most of the preparation techniques used, a higher vitamin stability in the meats was associated with the use of the steam/convection oven. Riboflavin losses were clearly associated with the moisture losses and with the meats cuts preparation conditions, specially type of traditional equipment used, cooking time and temperature.

Determination of total riboflavin in cooked sausages.

A simple and rapid method for determining riboflavin content in cooked sausages by ion-pair reversed-phase liquid chromatography has been set up. Samples were subjected to acid and enzymatic hydrolysis. Sample extracts were directly chromatographed, avoiding purification and concentration treatment. Final determination was performed by high-performance liquid chromatography with fluorescence detector (excitation, 227 nm; emission, 520 nm), on a 25 cm x 4 mm i.d. Spherisorb ODS-2 cartridge using a mixture of 5 mM heptanesulfonic acid adjusted to pH 2.7 with phosphoric acid and acetonitrile (75:25, v/v) as mobile phase. Precision of the method was 1.3% (within a day) and 2.6% (between days). The detection limit was 0.015 mg/100 g. The recovery was >95%.

Kinetics of free and glycosylated B6 vitamers, thiamin and riboflavin during germination of pea seeds

The effect of germination on the free and glycosylated B6 vitamers (pyridoxine, pyridoxal, pyridoxamine and glycosylated pyridoxine), thiamin and riboflavin content in pea seed (Pisum sativum L, var Esla) was investigated. In raw peas, the total vitamin B6 content (sum of all vitamers expressed as pyridoxine) was 2.183 mg kg−1 DM. Pyridoxine was found to be the predominant B6 vitamer, while only a little amount of glycosylated pyridoxine, the vitamer with the lowest boiavailability, was observed. Thiamin and riboflavin content in raw peas was found to be 7.614 and 2.110 mg kg −1 DM, respectively. After 6 days of germination, carried out at 20°C, in the dark and with daily rinsing, a significant increase of the total vitamin B6 content, mainly due to the increase of glycosylated pyridoxine, was observed. The content of pyridoxal and riboflavin increased in peas 7.5 and 2 times, respectively, whereas pyridoxine, pyridoxamine and thiamin decreased by 83, 24 and 25%, respectively, at the end of the experiment. Results obtained for these vitamins during pea germination were fitted to modelling curves in order to predict vitamin content for different germination periods. © 1999 Society of Chemical Industry

B-group vitamin and mineral contents of soybeans during kinema production

Concentrations of several B-group vitamins, determined by high-performance liquid chromatography (HPLC), and minerals, determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES), in soybeans during different kinema production stages were compared. After soaking soybeans in water, thiamine (B1) content decreased, whereas riboflavin (B2) content remained unchanged. Cooking had no influence on the B1 content, but it enhanced the level of B2 and niacin (B3). Incubation of beans at 37°C for 48 h, when mixed with Bacillus subtilis, caused an increase in concentration of both B1 and B2. Vitamin B1 levels decreased when either Enterococcus faecium accompanied B subtilis or the temperature was elevated for 18 h fermentation. Traditionally prepared kinema contained 8 mg B1, 12 mg B2, 45 mg B3, 683 mg Ca, 4 mg Cu, 18 mg Fe, 494 mg Mg, 10 mg Mn, 1257 mg P, 2077 mg K, 13 mg Zn and <0·5 mg of Cd, Cr, Pb, Ni and Na per kg dry matter. While the vitamin B1 content was significantly (P<0·05) higher, the contents of vitamins B2 and B3 were significantly (P<0·05) lower in raw soybeans than those in kinema. Mineral concentrations were 3·1–8·3 times higher in raw soybeans than in kinema. © 1998 Society of Chemical Industry.

Effect of thermal processing on available lysine, thiamine and riboflavin content in soymilk

Soymilk was heated over a range of temperatures (90–140°C) and times (0–6 h). The available lysine, thiamine and riboflavin content of the soymilk samples were determined. There was no significant change in available lysine during a 3 h heating period at 95°C. At elevated temperatures of 120 and 140°C, optimum heat processed soymilk gave higher measured values of available lysine than did soymilk processed at 95°C. Prolonged heating at 120 and 140°C caused a decline in available lysine. Kinetic data on the thermal degradation of thiamine and riboflavin in soymilk were fitted with first-order kinetics and the kinetic parameters were determined. © 1998 SCI.

Fate of Gamma-Irradiated Listeria monocytogenes during Refrigerated Storage on Raw or Cooked Turkey Breast Meat

The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56±0.03 kGy and 0.69±0.03 kGy, respectively; but they were not significantly different (P ≤ 0.05) on raw and cooked ground turkey meat. High populations (~109 CFU/g) of L. monocytogenes declined during 14 days of storage at 4°C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (~103 CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7°C for 21 days. The D value changed significantly from 0.70±0.04 to 0.60±0.02 kGy when the product was cooked to an internal temperature of 80°C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, aw, moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat.

P3C101 - Effects of high-level lead exposure on NK cell and T-lymphocyte functions and some important cytokine levels in man

We have shown previously that riboflavin is stored in chloragosomes of chloragocyte-derived earthworm eleocytes what may have an adaptive value for worms vulnerable to soil-derived pathogen invasion. Thus, it is important to determine whether riboflavin stores are also present in earthworm species with low eleocyte counts, especially in the chloragocytes of their chloragogen tissue that surrounds the coelomic site of the intestine, and find out its putative roles in earthworm immunity. Experiments were performed on adult worms from 6 species. Freely floating coelomocytes (consisting of amoebocytes plus species-specific numbers of eleocytes) were extruded by mild electric shock and then chloragocytes from the same anaesthetized worm were mechanically detached into buffer. Both cell suspensions were analyzed by spectrofluorometry for riboflavin content. It turned out that riboflavin is stored in species-specific quantities in all investigated species. Riboflavin storage predominates in free coelomocytes of eleocyte-rich species (Eisenia andrei, Dendrobaena veneta, Allolobophora chlorotica) while in chloragocytes of species with few eleocytes (Lumbricus terrestris, L. rubellus, and Aporrectodea caliginosa). Upon a massive microbial impact, the coelomocytes (both amoebocytes and eleocytes) are involved in the formation of multicellular bodies encapsulating soil-derived pathogens, what is connected with enhanced coelomocyte mobility. Thus the second aim of the present investigation was to check if riboflavin can participate in coelomocyte accumulations. Tests performed in a 48-well chemotaxis chamber revealed that riboflavin behave as chemoattractant for coelomocytes of all investigated earthworm species, which may be one of mechanisms underpinning its immunomodulatory functions.

Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity.

Effects of Ascorbic Acid on the Light-Induced Riboflavin Degradation and Color Changes in Milks.

Effects of ascorbic acid (0.025, 0.05, and 0.1%, w/v) on the light-induced riboflavin degradation and color changes in whole and skim milks were studied during 10 h fluorescent light illumination at 7 +/- 2 degrees C. As the time of light illumination increased, the riboflavin content in milks greatly decreased, resulting in 30.1 and 59.1% reduction of riboflavin in whole milk and skim milk after 10 h exposure to fluorescent light, respectively. The ascorbic acid treatment effectively protected the photodegradation of riboflavin in both whole milk and skim milk, and its effectiveness is concentration dependent. The 0.1% ascorbic acid treatments resulted in 50.0 and 25.5% inhibition of riboflavin reduction in whole milk and skim milk after 10 h fluorescent light illumination, respectively. The color parameters of lightness (L), greenness (-a), and yellowness (b) in both whole milk and skim milk decreased after light illumination. Ascorbic acid treatment also protected effectively the changes in greenness and yellowness in both milks during the light illumination.