Effect of Selected Fat Products on Stability of Thiamine Hydrochloride

Szymandera‐Buszka, Krystyna; Waszkowiak, Katarzyna

doi:10.15193/zntj/2014/97/150-158

Cited by 4 publications

(9 citation statements)

References 5 publications

(7 reference statements)

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“…The highest value of the correlation coefficient in the systems containing the white tea extract may have been caused by the formation of a complex of epigallocatechin gallate and the thiamine forms. The preliminary research confirmed the possible formation of a complex of thiamine and epigallocatechin gallate [22,45]. Earlier theoretical studies showed the possible formation of hydrogen-bonded complexes of thiamine with myricetin [46].…”

Section: Discussionmentioning

confidence: 68%

“…The highest value of the correlation coefficient was noted in the systems containing white and green tea extracts, whereas the lowest was found in the ones containing the black tea extract. The correlations may stem from the variable composition of tea extracts resulting from the advancement of the fermentation process [14,42,43]. The content of epigallocatechin gallate decreases while the content of caffeine increases with the degree of tea fermentation [40].…”

Section: Discussionmentioning

confidence: 99%

“…The results showed that in comparing with trolox and ascorbic acid, their antioxidant potential has been classified in the decreasing order: ascorbic acid > thiamine > trolox [13]. Preliminary studies indicated the existence of certain correlations between the activity of antioxidants and the content of vitamins [14,15,16]. In view of the need to apply antioxidants, including highly popular ethanol tea extracts, and their high activity, it appears important to understand the influence of various factors affecting the amount of thiamine and the antioxidative activity of these compounds.…”

Section: Introductionmentioning

confidence: 99%

“…The results showed that the addition of antioxidants shows impact on the thiamine reduction losses since it slows down lipid oxidation to a significant extent. Preliminary data indicate that thiamine at high concentrations slows down antioxidant activity of ethanol tea extracts [22]. There have been no reports on differences in the antioxidative effect resulting from the thiamine form, such as thiamine pyrophosphate or hydrochloride.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

et al. 2019

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The aim of the study was to determine correlations between the concentration of thiamine in systems and indicators of the antioxidative activity of ethanol tea extracts in the presence of soybean oil. Variability of the thiamine form was assumed by comparison of the influence of thiamine hydrochloride or thiamine pyrophosphate and fermentation of ethanol tea extracts. The study provides practical knowledge about the antioxidative activity of ethanol tea extracts in products containing fat and thiamine. The study showed that all tea extracts exhibited higher antioxidative activity in the presence of thiamine amounts of 0.1 and 0.8 mg/100 g. The antioxidative activity of ethanol tea extracts was significantly reduced when the concentrations were higher than the natural level for foods (over 1.0 mg/100 g). The systems containing white tea extract were the most vulnerable, whereas those with black tea were the least vulnerable. The presence of thiamine pyrophosphate in the system was more strongly correlated with reduced activity of the extracts than the presence of thiamine hydrochloride.

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Section: Discussionmentioning

confidence: 68%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

et al. 2019

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“…On the set days of storage, samples were tested using the thiochromium method [ 31 , 32 ] which included the analysis of quantitative changes in the free (thiamine hydrochloride) and bound (thiamine pyrophosphate) form.…”

Section: Methodsmentioning

confidence: 99%

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Szymandera‐Buszka

Piechocka

Zaremba

et al. 2021

Foods

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The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (n = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.

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The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine

2021

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Phenolic compounds and thiamine may serve as therapies against oxidative stress-related neurodegenerative diseases. However, it is important to note that these components show high instability under changing conditions. The study’s aim was to determine the impact of the thiamine concentration (hydrochloride—TH and pyrophosphate—TP; in the range 0.02 to 20 mg/100 g on the indices of the chelating properties and reducing power, and free radicals scavenging indices of EGCG, EGC, ECG and caffeine added from 0.04 to 6.0 mg/100 g. Our research confirmed that higher concentrations of TH and TP can exhibit significant activity against the test antioxidant indices of all components. When above 5.0 mg/100 g of thiamine was used, the radical scavenging abilities of the compound decreased in the following order: EGCG > ECG > EGC > caffeine. The highest correlation was found for the concentration of thiamine pyrophosphate to 20.0 mg/100 g and EGCG. Knowledge of the impact of factors associated with the concentration of both EGCG, EGC, ECG or caffeine and thiamine on their activity could carry weight in regulating the quality supplemented foods, especially of nutrition support for people of all ages were oral, enteral tube feeding and parenteral nutrition).

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Effect of Selected Fat Products on Stability of Thiamine Hydrochloride

Cited by 4 publications

References 5 publications

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine

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