Fruit pantothenic acid

Pantothenic acid is traditionally considered to be vitamin B substance. It is widely distributed in meat, legume and whole grain cereals, egg, milk, vegetables and fruit. 

Pantothenic acid is present in almost all foods, but usually at very low concentrations (19,185,186). Yeast, avocado, meat (especially organ meats), fish, several kinds of cheese, bran, whole-grain cereal products, and legumes are good food sources of pantothenic acid. In general, milk, fruit, and vegetables are relatively low in pantothenic acid. 

Pantothenic acid occurs in all living cells and tissues and is, therefore, found in most food products. Good dietary sources include meats, liver, kidney, fruits, vegetables, milk, egg yolk, yeast, whole cereal grains, and nuts (Table 9-26). In animal products, most of the pantothenic acid is present in the bound... 

The answer is e. (Murray, pp 627-661. Sciiver, pp 3897-3964. Sack, pp 121-138. Wilson, pp 287-320.) Ascorbic acid (vitamin C) is found in fresh fruits and vegetables. Deficiency of ascorbic acid produces scurvy, the sailor s disease. Ascorbic acid is necessary for the hydroxylation of proline to hydroxyproline in collagen, a process required in the formation and maintenance of connective tissue. The failure of mesenchymal cells to form collagen causes the skeletal, dental, and connective tissue deterioration seen in scurvy. Thiamine, niacin, cobalamin, and pantothenic acid can all be obtained from fish or meat products. The nomenclature of vitamins began by classifying fat-soluble vitamins as A (followed by subsequent letters of the alphabet such as D, E, and K) and water-soluble vitamins as B. Components of the B vitamin fraction were then given subscripts, e.g., thiamine (Bi), riboflavin (B2), niacin [nicotinic acid (B3)], panthothenic acid (B5), pyridoxine (Bg), and cobalamin (B ). The water-soluble vitamins C, biotin, and folic acid do not follow the B nomenclature. 

Several fruits are good sources of S-carotene, for example, apricots, peaches, melons, and cherries, while a range of B vitamins (pantothenic acid, folic acid, biotin, thiamine, and riboflavin) can also be found. In general, however, the concentrations of the latter vitamins are low when compared with other animal and vegetable sources. 

P-Carotene (provitamin A) occurs in large amounts in apricots, cherries, cantaloups and peaches. B-vitamins present in some fruits (apricots, citrus fruits, figs, black currants and gooseberries) are pantothenic acid and biotin. Other B-group vitamins occur at levels of no nutritional significance. Vitamins B12 and D and tocopherols are found in no more than trace amounts. 

The losses of pantothenic acid in canned fruits and fruit juices were about 50% in canned vegetables the losses ranged from 46% to 78% (5). 

The pantothenic acid content in wheat flour is strongly influenced by the degree of milling. There is a higher vitamin level in whole-grain flour, cereal products and legumes, whilst about ten times lower vitamin content is typically found in fruits and vegetables. Homopantothenic acid occurs in cooked rice at concentrations of about 20 mg/kg. 

In preserved fruits and fruit juices, the losses of pantothenic acid are on average about 50%. In preserved vegetables, where the vitamin is exposed to vinegar, the losses can reach 45-80%. 

Lactones occur as natural odorants in aU major food commodities, including meat and meat products, milk, dairy products, cereals, fruits, vegetables and various beverages, such as tea, wine and spirits. Odour-active compounds in foods are y-and 5-lactones derived from aliphatic saturated and unsaturated y-hydroxycarboxyHc and 5-hydroxycarboxylic acids derived from fatty acids or sugars, but some lactones also arise from other precursors (e.g. mint lactone is a terpenoid compound and pantolactone is produced by hydrolysis of pantothenic acid via pantoic acid). Some lactones derived from aromatic hydroxycarboxyhc acids are also common compounds. The most important representatives of these compounds are phthahdes that are 3fL-isobenzofuran-l-ones (8-98) and coumarins (8-99) that are 2fL-l-benzopyran-2-ones (5-lactones of 2-hydroxycinnamic acids). 

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