Bread riboflavin

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

Riboflavin is also known as vitamin B2. It contains a complex isoalloxazine ring that humans are unable to synthesize. The complex ring is hooked onto a live-carbon sugar derivative, ribitol, closely related to the ribose that occurs in RNA. The RDA for adult males is 1.3 mg/day and for adult females 1.1 mg/day. Values decrease with increasing age but increase in pregnancy and lactation. Organ meats, milk, bread products, and fortified cereals are substantial sources of riboflavin. 

Total riboflavin Bread Acid hydrolysis with 0.1 N Analytical Bon-... 

M Hagg, J Kumpulainen. Thiamine and riboflavin contents of Finnish breads and their corresponding flours. J Food Comp Anal 7 94-101, 1994. 

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. 

Bread and cereals provide thiamin, riboflavin, niacin, pyridoxine, folate, pantothenic acid, and biotin. 

We are of the opinion that at least in young women such as those we have studied, riboflavin requirements of females who are undertaking aerobic exercise can be met by normal food sources of riboflavin. Rich food sources of riboflavin in the U.S. diet include milk, cheese, yogurt, fortified breakfast cereals, and to a lesser extent, enriched bread. The riboflavin content of commonly consumed foods is shown in Table I. We assume, however, that it might be difficult for exercisers to meet their riboflavin requirements if for one reason or another they were unable to consume milk or other dairy products. 

Riboflavin, 90, is an important and necessary element of most living cells. It is a very stable compound and it is considered to be the growth factor of vitamin B2. Riboflavin is added on a large scale to bread, flour, and other dietary and pharmaceutical preparations [8],... 

B2 Riboflavin Milk, enriched breads and cereals, liver, lean meat, eggs, leafy green vegetables Male 1.4-1.7 mg Female 1.2-1.3 mg Preg 1.6 mg Lact 1.8 mg... 

Riboflavin has a wide distribution in foods, and small amounts are present as coenzymes in most plant and animal tissues. Eggs, lean meats, milk, broccoli, and enriched breads and cereals are especially good sources. A portion of our niacin requirement can be met by synthesis from tryptophan. Meat (especially red meat), liver, legumes, milk, eggs, alfalfa, cereal grains, yeast, and fish are good sources of niacin and tryptophan. 

Hegsted and Stare (1954) point out that about ten amino acids out of a total of 22, a dozen or so vitamins, two or three fatty acids, and at least a dozen inorganic elements are essential in nutrition. All of these can now be supplied in pure form in the amounts needed. Even foods that are naturally deficient in certain nutrients are now enriched to make them better than nature s original product. For example, riboflavin is added to white bread in larger amounts than occur in whole-wheat bread. They state that there is, of course, no reason to believe that Nature endowed wheat with riboflavin in proportion to the needs of man. Likewise, vitamin D is added to milk to make it more satisfactory for human needs than the original product. 

Most of riboflavin-producing LAB were obtained by selecting roseoflavin-resistant mutants. Burgess et al. [98, 99] obtained by this means riboflavin-producing strains of Lc. lactis, Lb. plantarum, and Leuc. mesenteroides. Capozzi et al. [173] screened roseoflavin-resistant LAB strains from durum wheat flour and isolated two strains of Lb. plantarum that overproduced riboflavin. These strains were used to bioemich bread and pasta, achieving a two- and threefold more riboflavin content in these foods, respectively. Juarez del Valle et al. 

B2 (riboflavin) Milk, meat, eggs, dark green vegetables, bread, beans, peas Forms the coenzymes FMN and FAD, which are hydrogen transporters Dermatitis (skin problems)... 

Figure 1 Reversed-phase LC separation of thiamin and riboflavin from food samples. Column Waters rBondapak Cis (3.9 x300 mm). Eluent 28% methanol in 5 mmol P ammonium acetate, pH 5.0. Flovr rate 1.5 ml min Detector Waters 470 fluorescence detector. (A) Flour 370 nm excitation, 430 nm emission for thiochrome 370 nm excitation, 520 nm emission for riboflavin. 1, thiamin (measured as thiochrome) 0.704 mg per 100 g. 2, riboflavin 0.442 mg per 100g. (B) Bread 1, thiamin (measured as thiochrome) 0.499mg per lOOg. 2, riboflavin 0.288mg per 100g. (C) Cornflakes 1, thiamin (measured as thiochrome) 3.05 mg per lOOg. 2, riboflavin 1.93 mg per lOOg. (Reproduced with permission from Millipore Corporation, Milford, MA.)...

Riboflavin Wheat flour, bread, cornflakes As thiamin As thiamin Fiuor ex 370 nm, em 520 nm... 

Martmez-Villaluenga, C., Michalska, A., Frias, J., Piskula, M.K., Vidal-Valverde, C., and Zielinski, H., 2009. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. Journal of Food Science. 74 49-55. 

The vitamins of the B group are lost to different extents during baking. In white bread, the losses amount to 20% (flour type 550)—50% (flour type 1150) of thiamine, 6-14% of riboflavin and 0-15% of pyridoxine. 

In 1940, the National Academy of Sciences-National Research Council appointed a Committee on Food and Nutrition (later called the Food and Nutrition Board) to develop a table of Recommended Daily Allowances for Specific Nutrients. This committee proposed the use of the term enriched and set up minimum and maximum limits for the enrichment of bread and flour with thiamin, riboflavin, niacin, and iron. With the support of the millers, enriched flour became available to the public and wtis used by the Army and Navy. 

About 20% of the iron in the average U.S. diet comes from fortified products. Enrichment of flour (bread) and cereals with iron (along with thiamin, riboflavin, niacin, and with calcium enrichment optional), which was initiated in 1941, has been of special significance in improving the dietary level of iron in the United States. It is noteworthy that the major iron-enriched foods provide the following quantities of iron ... 

Most quick breads are low in minerals and vitamins because they are made from white flour. Even the use of enriched flour does little to correct these deficiencies because only iron, thiamin, riboflavin, and niacin are restored whereas more than 2 dozen essential minerals and vitamins are removed during the production of white flour. 

The average person is not apt to get an optimum amount of riboflavin unless he/she consumes a generous amount of milk. Each quart (950 ml of milk contains 1.55 mg of riboflavin, which just meets the recommended daily allowance of adult males. Of course, the addition of riboflavin in the enrichment of flour, bread, and certain other products has helped to raise the average intake. 

Lact. plantarum UNIFGl Riboflavin 300 Bread Capozzi et al. 2011... 

LAB were obtained from durum wheat flour samples and screened for roseoflavin-resistant variants to isolate natural riboflavin-overproducing strains (Capozzi et al. 2011). Two riboflavin-overproducing strains of Lact. plantarum were used for the preparation of bread (by means of sourdough fermentation) and pasta (using a prefermentation step) to enhance their vitamin B content. The applied approach resulted in a considerable increase of vitamin B content (about 2- and... 

Russo, R, Capozzi, V., Arena, M.P., et al. (2014) Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread. Appl Microbiol Biotechnol 98, 3691-3700. 

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