B2—Riboflavin

Description of Method. The water-soluble vitamins Bi (thiamine hydrochloride), B2 (riboflavin), B3 (niacinamide), and Be (pyridoxine hydrochloride) may be determined by CZE using a pH 9 sodium tetraborate/sodlum dIhydrogen phosphate buffer or by MEKC using the same buffer with the addition of sodium dodecyl-sulfate. Detection Is by UV absorption at 200 nm. An Internal standard of o-ethoxybenzamide Is used to standardize the method. 

ViTAMiN B2 (RiBOFLAViN) HAS A CENTRAL ROLE iN ENERGY-YIELDING METABOLISM... 

Riboflavin (E101). This is vitamin B2. Riboflavin can be extracted from yeast but is normally encountered as a nature identical substance. Unfortunately, riboflavin has an intensely bitter taste. The colour produced is an orange yellow. It is stable to acid but is unstable in water. Riboflavin is sometimes used for panned goods. 

The infrared technique has been described in numerous publications and recent reviews were published by Davies and Giangiacomo (2000), Ismail et al. (1997) and Wetzel (1998). Very few applications have been described for analysis of additives in food products. One interesting application is for controlling vitamin concentrations in vitamin premixes used for fortification of food products by attenuated total reflectance (ATR) accessory with Fourier transform infrared (FTIR) (Wojciechowski et al., 1998). Four vitamins were analysed - Bi (thiamin), B2 (riboflavin), B6 (vitamin B6 compounds) and Niacin (nicotinic acid) - in about 10 minutes. The partial least squares technique was used for calibration of the equipment. The precision of measurements was in the range 4-8%, similar to those obtained for the four vitamins by the reference HPLC method. 

Nutritional Folate deficiency Iron deficiency Vitamin Bi (thiamine) deficiency Vitamin B2 (riboflavin) deficiency Vitamin Bg (pyridoxine) deficiency Vitamin B12 (cyanocobalamin) deficiency... 

B2 (riboflavin) Milk and meat products Energy metabolism... 

Vitamin B2 (riboflavin) has the active forms FAD and FMN. It functions in electron trans fer. A deficiency of riboflavin is rare, but it causes dermatitis and angular stomatitis. There is no known toxicity. 

VITAMIN B2 (Riboflavin). Some earlier designations for this substance included vitamin G, lactoflavin, hepatoflavin, ovoflavin, veidoflavin. The chemical name is 6,7-dimcthyl-9-d-l ribityl isolloxazine. Riboflavin is a complex pigment with a green fluorescence. Riboflavin deficiency frequently accompanies pellagra and the typical lesions of both nicotinic acid and riboflavin deficiency are found in that disease. See also Niacin. 

Flavin adenine dinucleotide (FAD) (fig. 10.8) and flavin mononucleotide (FMN) are the coenzymatically active forms of vitamin B2, riboflavin. Riboflavin is the NI0-ribityl isoalloxazine portion of FAD, which is enzymatically converted into its coenzymatic forms first by phosphorylation of the ribityl C-5 hydroxy group to FMN and then by ade-nylylation to FAD. FMN and FAD are functionally equivalent coenzymes, and the one that is involved with a given enzyme appears to be a matter of enzymatic binding specificity. 

Vitamin B2 [riboflavin) Men 1.3 mg/d Women 1.1 mg/d Coenzyme in numerous oxidative metabolic reactions No adverse effects have been reported ... 

Methylenetetrahydrofolate is then reduced to CH3-THF by the vitamin B2 (riboflavin)-dependent enzyme 5,10-methylenetetrahydrofolate reductase (MTHFR), using NADPH as cosubstrate. MTHFR is the key enzyme for diverting 5,10-methylentetrahydrofolate to methylation of homocysteine or to DNA synthesis though the conversion of uracil to thymidine. 

The water soluble vitamins, B2(riboflavin), Biascorbic acid) provided a very interesting study. The spectra for B12 and some of its analogs were first reported by Williams et al., [58] and consist of very strong Cotton bands across almost the entire visible spectral range, Figure 3. 

Pyrazines. In the thirties, the attention on pyrazines was focused on its industrial role in dyes, photographic emulsions and chemotherapy. Its importance in life processes was indicated in its derivative, vitamin B2 (riboflavin, 6,7-dimethyl-9-(l -D-ribityl isoalloxazine). Later,in the midsixties, it was identified in foods and its contributions to the unique flavor and aroma of raw and processed foods attracted the attention of flavor chemists Pyrazine derivatives contribute to the roasting, toasting, nutty, chocolaty, coffee, earthy, caramel, maple-like, bread-like, and bell pepper notes in foods. The reader is referred to the reviews on Krems and Spoerri (88) on the chemistry of pyrazines, and the review of pyrazines in foods by Maga and Sizer (89, 90) Table XVI summaries sensory description and threshold of selected pyrazines. 

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