Beverages, riboflavin

HPLC with fluorescence detection was employed for the analysis of riboflavin (RF), flavin mononucleotide (FMN) and flavin-adenin dinucleotide (FAD) in beer, wine and other beverages. The investigation was motivated by the finding that these compounds are responsible for the so-called taste of light which develops in beverages exposed to light. Samples were filtered and injected in to the analytical column without any other pretreatment. Separations were carried out in an ODS column (200 X 2.1mm i.d. particle size 5 pm). Solvents A and B were 0.05 M phosphate buffer (pH 3) and ACN, respectively. The... 

C. Andres-Lacueva, F. Mattivi and D. Tonon, Determination of riboflavin, flavin mononucleotide and flavin-adenin dinucleotide in wine and other beverages by high-performance liquid chromatography with fluorescence detection. J. Chromatogr.A 823 (1998) 355-363. 

One major reason for nutrient loss and off-flavor development today is due to extended exposure to fluorescent light in food retail display cases. Many foods and beverages are susceptible to light-induced reactions, especially those with photo-sensitizers. Natural pigments found in foods that commonly act as photochemical initiators are flavonoids, riboflavin (vitamin B2), chlorophyll, heme, and vitamin K. 

Fermentation. Selective fermentation of foodstuffs for preservation, enhancement of nutritive value, improvement of flavor, or preparation of alcoholic beverages has been practiced probably since prehistoric times by peoples of nearly every civilization (110). During fermentation of foods, one often can find a net increase in content of certain B vitamins, such as riboflavin and niacin, because of microbial synthesis. However, depending upon other processing steps, the fermented food may or may not retain the newly synthesized nutrients. 

Riboflavin Whey protein/alginate gel Cold gelation Controlled release in beverages [154]... 

Riboflavin, flavin mononucleotide, and flavin-adenine dinucleotide, precursors to skuny odors in some beverages, were determined from a direct sample injection. These compounds were separated on a C,g column (A = 265 nm, ex 525 nm, em) in 9min using a complex 8-min 95/5 5/95 water (50 mM NaH2P04 to pH 3.0 with... 

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