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11/08/10
Overview of vitamins
◦ Sources & Function
◦ Bioavailability
Individual vitamins
◦ Structure & Properties
Vitamin
stability to processing
methods
A vitamin is an organic compound required
as a nutrient
4
Vitamin A
Vitamin B1 (Thiamin)
Vitamin B2 (Riboflavin)
Vitamin B3 (Niacin)
Vitamin B5 (Pantothenic acid)
Vitamin B6 (Pyridoxine)
Vitamin B7 (Biotin)
Vitamin B9 (Folic acid)
Vitamin B12 (Cyanocobalamin)
Vitamin C (Ascorbic acid)
Vitamin D
Vitamin E
Vitamin K
Coenzymes or their precursors
◦ Niacin, thiamin, riboflavin, biotin, pantothenic acid,
B6, B12 and folate
Antioxidants
◦ Ascorbic acid, certain carotenoids, vitamin E
Genetic regulation
◦ Vitamins A and D
Specialized functions
◦ Vitamin A (vision), Vitamin C (hydroxylation
reactions), K (carboxylic reactions)
Recommended daily allowance (RDA):
Forms of vitamins
B7 - Biotin Nutritional
Egg yolks, lots deficiency
of other No major
foods
B9 - Folate Dark leafy veg, fortified NTD
foods
B12 - Cobalamin Milk, fish, poultry, Pernicious anemia,
shellfish (animal) fatigue (vegans)
Restoration: replacement, in full or in part, of vitamin
losses incurred during processing
Generally stable
Stability in acid and calcium salt highly
dependent on pH
More stable at alkaline pH
Unstable to autoclaving
Generally stable
Occurs as both ascorbic and dehydroascorbic
acid (heat labile)
Very soluble and most labile of vitamins
Readily lost by leaching and drip losses
(substantial loss during processing)
Destroyed by plant enzymes
Copper and iron catalyze oxidation in air
Intrinsic parameters
◦ Dissolved or headspace oxygen
◦ pH
◦ Water activity
◦ Opportunity to leach
◦ Prior processing condition (drying, freezing, heat)