Cocoa polyphenols accelerate vitamin B12 degradation in heated chocolate milk

Abstract

The rate of vitamin B 12 loss was 3X greater in heated, chocolate-flavoured milk than in unflavoured milk. Studies of B 12 stability in the presence of cocoa powder components were performed to identify the reactive agents. Cocoa polyphenols with a strong capacity both for reduction and for peroxide generation accelerated B 12 destruction as much as 20-fold vs. polyphenols without both capacities. Polyphenols with both capacities include the cocoa polyphenol (+)-catechin and oligomers thereof, but also the structurally related polyphenols gallic acid, caffeic acid and (À)-epigallocatechin gallate. The demonstrated physical affinity of cocoa powder for B 12 was a significant factor in the destructive process. B 12 may exhibit decreased stability in heated, neutral pH, polyphenol-fortified foods.

Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12

“…Berry Ottaway (1993) reported that cyanocobalamin in solution is decomposed by both oxidizing and reducing agents. Johns et al (2015) showed that the generation of reactive oxygen species such as hydroxyl radicals can result in the oxidation of vitamin B12 and its decomposition. In the present study, only four temperature/RH combinations were tested, which was not enough to precisely model the impact of temperature and RH, and to understand the influence of a w and oxidative status on the stability of cyanocobalamin in fortified flours.…”

Interaction of Polyphenols with Other Food Components as a Means for Their Neurological Health Benefits

“…In vitro, it has long been known that polyphenols are able to prevent vitamin E oxidation and degradation. 31 A diet fortified with quercetin, epicatechin, or catechin substantially increased α-tocopherol plasma and liver levels in rats. All tested flavonoids protected α-tocopherol from oxidation in human low-density lipoprotein (LDL) ex vivo and reduced concentrations of α-tocopheroxyl radicals.…”

“…In vitro , it has long been known that polyphenols are able to prevent vitamin E oxidation and degradation . A diet fortified with quercetin, epicatechin, or catechin substantially increased α-tocopherol plasma and liver levels in rats.…”

Vitamin B12sources and microbial interaction

“…35 An appreciable loss of B 12 occurs during the storage, thermal processing, and fermentation of milk. 23,25 Recently, Johns et al 36 found that the rate of B 12 loss was three times greater in chocolate-flavored milk (approximately 33.5%) than in unflavored milk (approximately 15%) during heat treatment (1 h at 100 C). The increased loss of B 12 in chocolate-flavored milk was attributable to cocoa polyphenols that readily form peroxides.…”

“…The increased loss of B 12 in chocolate-flavored milk was attributable to cocoa polyphenols that readily form peroxides. 36…”