Stability of antioxidant vitamins in commercial vitamin supplements

Abe-Matsumoto, Lucile Tiemi; Sampaio, Geni Rodrigues; Bastos, Deborah Helena Markowicz

doi:10.1590/s2175-97902018000417700

Cited by 5 publications

(5 citation statements)

References 3 publications

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“…Although the preparation of gelatin involves heating, in the present study vitamin C was stable for most of the samples in comparison to other stability studies in the literature [15,16]. After 3 days of storage, only Several intrinsic and extrinsic factors can affect the stability of vitamin C such as pH, food matrix composition, ascorbic acid concentration, temperature, and oxygen accessibility.…”

Section: Vitamin C Stabilitymentioning

confidence: 47%

“…However, AA was not degraded during the storage of tangerine juice under the same conditions, probably because of the high acidity of this fruit contributing to the compound's stability [15]. Antioxidant vitamins found in supplements, including vitamin C, were highly degraded in 90% of the evaluated samples stored for 12 months [16].…”

Section: Vitamin C Stabilitymentioning

confidence: 89%

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Stability of Vitamin C in Enriched Jelly

Abe-Matsumoto¹,

Araújo²,

Medeiros³

2020

Braz. J. Anal. Chem.

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Fortification of foods with vitamins has become increasingly common. However, further studies on the stability of vitamins in foods are required because these compounds can easily degrade. The objective of this study was to evaluate the stability of ascorbic acid (AA; vitamin C) in fortified gelatin after dissolving the powder in water at room temperature (25 °C), after preparing the jelly according to label instructions, and after storing the ready-to-eat product for three days in the refrigerator, comparing the obtained values to those stated on the label. AA was measured by iodometry using an automatic potentiometric titrator with a platinum ring electrode. The AA contents of all the samples dissolved in cold water were either equal to or above those stated on their labels. However, the AA contents of two of the prepared and stored samples were below their stated label values, confirming AA degradation.

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Section: Vitamin C Stabilitymentioning

confidence: 47%

Section: Vitamin C Stabilitymentioning

confidence: 89%

Stability of Vitamin C in Enriched Jelly

Abe-Matsumoto¹,

Araújo²,

Medeiros³

2020

Braz. J. Anal. Chem.

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“…The selected fat- and water-soluble vitamins losses were examined after the baking process, as depicted in Figure A1 . The vitamin A loss (15 to 22%) in the fortified RUSF biscuits was comparable to the reduction of vitamin A during storage (15 to 34%) [ 58 ] and cooking (25%) [ 59 ]. The water soluble vitamin B1 and B2 content were reduced approximately around 23 to 28%.…”

Section: Discussionmentioning

confidence: 99%

“…The results were lower than the vitamin B1 loss (50%) after extrusion in 80 °C and the reduction of vitamin B2 in foods after undergoing palette and extrusion process (35%) [ 60 ]. The removal of vitamin E in the RUSF biscuits (23 to 26%) was also lower compared to the vitamin E loss in foods during storage (32%) [ 58 ]. Besides the short baking process (15 min), the micronutrient premix as the vitamin source in the fortified RUSF biscuits has higher stability than the original source of micronutrient in foods.…”

Section: Discussionmentioning

confidence: 99%

Composite Flour from Indonesian Local Food Resources to Develop Cereal/Tuber Nut/Bean-Based Ready-to-Use Supplementary Foods for Prevention and Rehabilitation of Moderate Acute Malnutrition in Children

Fetriyuna

Purwestri

Susandy

et al. 2021

Foods

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Undernourishment is a threat to human health. The prevalence of undernourishment remains alarming, especially among children under five years old in many countries, including Indonesia. Nowadays, the handling of undernourishment has shifted to treatment outside the hospital, utilizing local nutrient-rich foods. At the national level, the utilization of local food resources is a part of the promotion of dietary diversification and the bioeconomy. Ready-to-use supplementary food (RUSF) refers to supplementary foods aimed at improving the nutrition of moderate acute malnutrition (MAM) children under five years old. RUSF biscuit recipes were made using local food resources available in Banten province, Indonesia. To optimize the nutritional profile of the developed RUSF, taro/talas banten were mixed with ground-nut/peanut (Arachis hypogaea L.) and mungbean (Vigna radiata) as protein and lipid sources and red rice (Oryza longistaminata) and maize (Zea mays) as carbohydrate sources, and enriched by the local banana Nangka (Musa textilia). Two formulations were selected for the pilot testing, namely the taro-peanut and taro-peanut/mungbean RUSF biscuits, made from taro Banten, cereal, peanut and/or mungbean, and local banana. The RUSF biscuit showed promising results, presenting a high level of acceptance and a macronutrient composition that meets the standards for MAM children. However, the RUSF biscuits should be fortified with micronutrient premix to fulfill the dietary requirement for the MAM children. The results of this study provide further development opportunities.

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“…Factors such as minerals, temperature, nature, and degree of diluents have all been shown to yield adverse effects on the stability of vitamin A in feeds [40]. In addition to temperature, other factors such as humidity, presence of oxygen, light, pH, oxidizing and reducing agents, presence of metal ions and other ingredients have also been shown to lead to losses of vitamin A activity given that vitamin A (retinoids and caretenoids), being a group of unsaturated hydrocarbons, follows the same degradation pathway as other hydrocarbons [41]. It has also been shown that techniques such as encapsulation of vitamin A can help enhance stability of vitamin A [42].…”

Section: Vitamin Amentioning

confidence: 99%

A Synthesis Review of Vitamins Involved in the Fight against Covid‐19

Mciteka

2023

ChemBioEng Reviews

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Although literature studies on earlier viruses such as the Severe Acute Respiratory Syndrome (SARS), the Middle East Respiratory Syndrome (MERS), and other similar viruses, in terms of treatment of coronavirus suggested the repurposing of some antiviral drugs, some Covid-19 specific treatments, general forms of treatments, the use of convalescent plasma, as well as nutritional interventions in the form of vitamins, it is imperative to interrogate the nutritional status, age, and comorbidities of each infected patient before receiving any form of treatment. In the absence of any conclusive treatment so far, the study encourages the use of all likely interventions that could help arrest the spread of the disease. In addition, the current study has a particular interest in the syntheses and applications of vitamins and their derivatives which have been touted to play a significant role in the fight against Covid-19, namely, vitamins A-E. It must, however, be mentioned that literature is not comprehensive.

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Stability of antioxidant vitamins in commercial vitamin supplements

Cited by 5 publications

References 3 publications

Stability of Vitamin C in Enriched Jelly

Stability of Vitamin C in Enriched Jelly

Composite Flour from Indonesian Local Food Resources to Develop Cereal/Tuber Nut/Bean-Based Ready-to-Use Supplementary Foods for Prevention and Rehabilitation of Moderate Acute Malnutrition in Children

A Synthesis Review of Vitamins Involved in the Fight against Covid‐19

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