The stability of vitamins during food processing

Ottaway, P. Berry; Henry, C. J. K.; Chapman, Colin A.

doi:10.1533/9781855736658.2.247

Cited by 15 publications

(21 citation statements)

References 11 publications

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“…losses in transport, storage and food preparation (Table 2) were used to modify the nutrient composition of all foods containing wheat flour (13)(14)(15)(16)(17)(18)(19) .…”

Section: Nutrient Intake Calculationsmentioning

confidence: 99%

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Predicted efficacy of the Palestinian wheat flour fortification programme: complementary analysis of biochemical and dietary data

Abdeen¹,

Ramlawi²,

Qaswari³

et al. 2014

Public Health Nutr.

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Objective: To utilize complementary biochemical and dietary data collected before the initiation of national flour fortification to (i) identify micronutrient insufficiencies or deficiencies and dietary inadequacies in Palestinian women and children in vulnerable communities and (ii) assess the suitability of the current wheat flour fortification formula. Design: Quantitative dietary intake questionnaires were administered and fasting venous blood samples collected in randomly selected households in Gaza City and Hebron. The impact of fortification was simulated by estimating the additional micronutrient content of fortified wheat flour. Setting: Households in Gaza City and Hebron that were not receiving food aid from social programmes. Subjects: Non-pregnant women (18-49 years) and children aged 36-83 months. Results: The micronutrients with highest prevalence of insufficiency were vitamin D in women (84-97 % with serum 25-hydroxyvitamin D <50 nmol/l) and vitamin B 12 in women and children (43-82 % with serum B 12 <221 pmol/l). Deficiencies of vitamin A, Fe and Zn were also of public health concern. Current levels of wheat flour fortificants were predicted to improve, but not eliminate, micronutrient intake inadequacies. Modification of fortificant concentrations of vitamin D, thiamin, vitamin B 12 , Zn and folic acid may be indicated. Conclusions: Micronutrient insufficiencies or deficiencies and intake inadequacies were prevalent based on either biochemical or dietary intake criteria. Adjustments to the current fortification formula for wheat flour are necessary to better meet the nutrient needs of Palestinian women and children.

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“…losses in transport, storage and food preparation (Table 2) were used to modify the nutrient composition of all foods containing wheat flour (13)(14)(15)(16)(17)(18)(19) .…”

Section: Nutrient Intake Calculationsmentioning

confidence: 99%

“…Among women, 56 % and 70 % in Hebron and Gaza City, respectively, had very low serum vitamin D concentrations (<27·5 µmol/l; data not shown). (13)(14)(15)(16)(17)(18)(19) . †The DFE shown are calculated as folic acid multiplied by 1·7 because of the higher bioavailability of this compound over natural sources of folate.…”

Section: Biochemical Markersmentioning

confidence: 99%

Predicted efficacy of the Palestinian wheat flour fortification programme: complementary analysis of biochemical and dietary data

Abdeen¹,

Ramlawi²,

Qaswari³

et al. 2014

Public Health Nutr.

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“…Acid hydrolysis of the samples was necessary for the conversion of biological forms of riboflavin, FMN and FAD, to riboflavin, a form being utilized by L. rhamnosus (Eitenmiller and Landen, 2000). The final pH of the sample is extremely important because once a certain pH is reached, the riboflavin becomes biologically inactive and an accurate determination of riboflavin in the sample is no longer possible (Ottaway, 2002;Prodanov et al, 2004). The best pH for sample determination that does not reduce the biologically available riboflavin but allows for the optimum growth of L. rhamnosus is 6.8 (Sneath et al, 1986;GamarNourani et al, 1998;Ottaway, 2002).…”

Section: Riboflavin Quantification In Food and Cereal Grain Samplesmentioning

confidence: 99%

“…The final pH of the sample is extremely important because once a certain pH is reached, the riboflavin becomes biologically inactive and an accurate determination of riboflavin in the sample is no longer possible (Ottaway, 2002;Prodanov et al, 2004). The best pH for sample determination that does not reduce the biologically available riboflavin but allows for the optimum growth of L. rhamnosus is 6.8 (Sneath et al, 1986;GamarNourani et al, 1998;Ottaway, 2002). We did not find any reports regarding a potential adverse effect of the sulfuric acid compared to hydrochloric acid (Angyal, 1996) on L. rhamnosus growth performance when this chemical was used for the achievement of optimal pH.…”

Section: Riboflavin Quantification In Food and Cereal Grain Samplesmentioning

confidence: 99%

“…Although B2 is found in several foods (liver, eggs, milk and green vegetables such as broccoli and asparagus), deficiencies are common in many parts of the world (Boisvert et al, 1993;Bailey et al, 1997;Benton et al, 1997;Madigan et al, 1998). In addition, a significant amount of riboflavin can be lost due to moisture, oxygen, pH and light through food processing (Ottaway, 2002). To meet the daily requirements for B2, many foods are now being fortified with this essential vitamin which provides a more balanced diet for those people who do not receive sufficient vitamins through a regular diet (McNulty et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

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Adaptation of Lactobacillus rhamnosus riboflavin assay to microtiter plates

Golbach

Chalova

Woodward

et al. 2007

Journal of Food Composition and Analysis

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Analytical Determination of Phylloquinone (Vitamin K1) in Olive Oils. Comparison with Other Vegetable Oils

Rébufa

Artaud

2018

Euro J Lipid Sci & Tech

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Olive oil is mainly consumed in the Mediterranean basin and is an important source of lipids, antioxidants, and vitamins. Vitamin E (tocopherols) and phylloquinone (vitamin K 1 ), are present in oils. If vitamin E is the subject of numerous studies, it is not the case for phylloquinone. The aim of this work is to uncover the latest advancements on phylloquinone contents in olive and vegetable oils. A bibliometric study, from Google Scholar and Web of Science databases, on the determination of phylloquinone content in vegetable oils made it possible to count a large number of scientific papers related to food matrices but few articles on olive and vegetable oils. The analysis of relevant works allows the comparison of the phylloquinone content of olive oils to the other vegetable oils. The different steps of oil sample preparation before their analysis are reviewed. A compilation of analytical conditions and methods is realized and it is be found that liquid chromatography with post reduction column and fluorescence detection is the technique most appropriate. On the basis of their phylloquinone content, two oil groups are highlighted; olive oil belongs to the oil groups (canola, soybean, pumkin, avocado, and cottonseed) having higher values (60-348 μg 100 g À1 ) of phylloquinone. Pratical Application: Phylloquinone (or vitamin K 1 ) content in vegetable oils and particularly in olive oils is little documented. Phylloquinone exists under E and Z forms in oils. The recommended daily intake (for women and men) varies between 55 and 120 μg day À1 for patients without anticoagulant medication. The knowledge of the two isomers content in vegetable oils is important in nutrition and heath fields because only the E isomer is bioactive.

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The stability of vitamins during food processing

Cited by 15 publications

References 11 publications

Predicted efficacy of the Palestinian wheat flour fortification programme: complementary analysis of biochemical and dietary data

Predicted efficacy of the Palestinian wheat flour fortification programme: complementary analysis of biochemical and dietary data

Adaptation of Lactobacillus rhamnosus riboflavin assay to microtiter plates

Analytical Determination of Phylloquinone (Vitamin K1) in Olive Oils. Comparison with Other Vegetable Oils

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