Analytical methods for control of cyanocobalamin quality and its stability in drug dosage forms (review)

Cocoa polyphenols accelerate vitamin B12 degradation in heated chocolate milk

“…Additional B 12 stability data of interest include (i) a loss of only 30% in meat roasted at 200 °C for 75 min (Campo et al ., ), suggesting that heat alone may not be a major destabilising factor, (ii) a loss of 59% in herring steamed for 9 min without a vacuum pouch (Nishioka et al ., ) and (iii) a loss of 78% in a multivitamin suspension held at RT for 3 months (Gerber et al ., ). Overall, these studies implicate oxygen accessibility and the presence of oxygen reactive nutrients (such as vitamin C and copper) as the B 12 destabilising factors of greatest significance, an implication supported by accounts of B 12 destabilisation by (i) ‘even trace amounts of reducing agents’ (Shchavlinskii et al ., ), by (ii) reactive oxygen species (ROS) generated by ascorbic acid (Hogenkamp, ; Choe & Min, ) and by reduced B 12 itself (Solovieva et al ., ), by (iii) ‘direct reaction with ROS’ (Birch et al ., ; Moreira et al ., ) and by (iv) the decomposition products of vitamins with and without copper (Ohmori et al ., ).…”