Pantothenic Acid and Vitamin B6 in Beef

Meyer, Bernadine H.; Mysinger, Mary Ann; Wodarski, Lois Ann

doi:10.1016/s0002-8223(21)12596-9

Cited by 14 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Generally, a similar or higher loss as compared to sea buckthorn juice was found during processing of other foods. For example, the average retention in the roasted beef loin was about 89%, with an average recovery in the drip of 19% (30). In another study, spinach retained 21% pantothenic acid after water blanching as compared with 67% retention after steam blanching.…”

Section: Resultsmentioning

confidence: 96%

“…Prior investigations of pantothenic acid in food were focused on the processing effects of animal products, legumes, grains, and cereals (29,30,33,(35)(36)(37)39). The effects of juice and concentrate production on the pantothenic acid content were not investigated until the present.…”

Section: Resultsmentioning

confidence: 99%

“…The adequate intake of pantothenic acid is set at 2-4 mg/day for children (27). In the past, the studies have concentrated on processing effects and the storage stability of legumes, meat, and milk powders (29)(30)(31)(32)(33)(34)(35)(36)(37). In further studies, Burger et al (38) and Schroeder et al (39) analyzed pantothenic acid contents in various fruits and also fruit juices after deep temperature storage.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay

Gutzeit

Klaubert

Rychlik

et al. 2007

J. Agric. Food Chem.

View full text Add to dashboard Cite

A stable isotope dilution assay for quantification of pantothenic acid in sea buckthorn berries, juice, and concentrate using a four-fold labeled isotopologue of vitamin B5 as the internal standard was adopted using reversed phase liquid chromatography-mass spectrometry with electrospray ionization. Because of a rapid sample clean up procedure without the necessity of external calibration, this methodology permits the accurate analysis of a high number of samples within a short time. Sea buckthorn juice was stored at 25 and 40 degrees C for up to 7 days to determine the effects of storage temperature on the stability of pantothenic acid. Analysis of kinetic data suggested that the degradation follows a first-order model. The results of the experiments showed that storage of sea buckthorn juice for 7 days at ambient temperature (25 degrees C) already resulted in a significant degradation of pantothenic acid of about 18%. The processing effects of juice production and subsequent concentration revealed a decrease of about 6-7% in the juice and of 23% in the juice concentrate.

show abstract

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay

Gutzeit

Klaubert

Rychlik

et al. 2007

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Pantothenic acid is quite stable during thermal processing at pH levels of 5–7; losses of pantothenic acid during the preparation and cooking of foods are normally not very large [ 69 , 415 ], but substantial ones can occur through leaching into the cooking liquids, such as water, soup, gravy, or drippings; when those are consumed along with the cooked food, a great part of the vitamin is retained [ 70 , 73 , 74 , 706 , 707 , 708 ]. Pantothenic acid content in pork, beef, and chicken is reduced owing to steaming, braising, and, in particular, by boiling, by 15–50% solely in meat due to leaching.…”

Section: Pantothenic Acid—vitamin Bmentioning

confidence: 99%

Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5

et al. 2022

View full text Add to dashboard Cite

This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.

show abstract

Estimated Dietary Intakes of Vitamin B-6

Driskell

Chrisley

1981

Methods in Vitamin B-6 Nutrition

View full text Add to dashboard Cite

Pantothenic Acid and Vitamin B6 in Beef

Cited by 14 publications

References 14 publications

Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay

Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay

Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5

Estimated Dietary Intakes of Vitamin B-6

Contact Info

Product

Resources

About