Chemistry of thiamine degradation on food products and model systems. Review

Stability of vitamins in food

“…Early work on thiamin losses during bread making showed an initial cleavage of the thiamin to pyrimidine and thiazole (Dwivedi and Arnold, 1973). The destruction of thiamin by heat is more rapid in alkaline media.…”

“…This reaction is similar to the reaction between sugars and amino acids and may be important in the loss of thiamin during heat processing. Work has shown that fructose, invertase, mannitol and inositol can actually retard the rate ofdestruction of thiamin (Dwivedi and Arnold, 1973).…”

Benfotiamine, thiamine monophosphate chloride and thiamine pyrophosphate chloride, as sources of vitamin B1 added for nutritional purposes to food supplements - Scientific Opinion of the Panel on Food Additives and Nutrient Sources added to Food (ANS)

“…The chemistry of degradation of thiamine and thiamine pyrophosphate under the influence of heat and pH has been described by Dwivedi and Arnold (1973) who reported that the oxidation pathway of both thiamine and thiamine pyrophosphate is a first order reaction with the rate increasing with the pH. The heating of thiamine solutions for 60 minutes at 75 o C causes formation of sulphur, trichrome as well as 4-methyl-5-beta-(hydroxyethyl)thiazole.…”

Structure of O,S-diacetylthiamin

“…Introduction. Thiamin (vitamin B i) is labile against acid, alkali and heat (Dwidevi & Arnold, 1973). The thiazolium ring in thiamin is easily hydrolyzed in mildly alkaline solution to give various thiol or disulfide derivatives which, in turn, can easily be converted to thiamin upon acidification (Hopmann, 1982).…”