Pantothenic acid storage

The vitamin is stable to air, and labile to dry heat. It is stable in solution in the pH range of 5 to 7 and less stable outside this range. Pasteurization and sterilization of milk result in very little or no loss. The production and storage of dried milk involves little or no loss of pantothenic acid. Manu-... 

Deficiency of pantothenic acid causes depigmentation while administration of folic acid increases hepatic storage of pantothenic acid as the Vitamin B-complex acts synergistically with folic acid in normal pigmentation (269). Ascorbic acid maintains optimum sulfhydryl levels in the body and keeps melanin in reduced form (262). Any change in the... 

Hazardous Decomp. Prods. Heated to decomp., emits toxic fumes of NOx Storage SI. hygroscopic Uses Antistat in cosmetics medicine pantothenic acid source for pharmaceuticals, multivitamin prods. food additive, nutrient, dietary supplement animal feed additive Regulatory FDA 21CFR 184.1212, GRAS Japan approved (1% max. as calcium) BP, EP compliance... 

Pantothenic acid was reported in grape juices and wines by Perlman and Morgan (1945) in amounts of 0.007 to 0.100 mg. per liter. When added to either, it was retained during storage. Smith and Olmo (1944) found significantly higher amounts of pantothenic acid in the juice of tetraploid compared to diploid varieties. Lahrusca X vinifera interspecific hybrids were also higher in this vitamin than vinifera hybrids. 

Pantothenic acid 3-(2, 4 -dihydroxy-3, 3 -dimethylbu-tyramido) propionic acid is a precursor of coenzyme A. It is a vitamin, and if pantothenic acid is synthesized at all by mammalian organisms, the amount synthesized in most animals is too small for adequate metabolic performance. Pantothenic acid is abundant in the diet, especially in egg yolk, fresh vegetables, and meats. The vitamin survives most methods of cooking and food storage. For these reasons, pantothenic acid deficiency is unknown in man. 

Pantothenic add is stable at room temperature and is one of the most stable B family vitamins. It is not affected by storage at -20 °C for a month (Machlin 1991). The United States Pharmacopeia (USP) standard for pantothenic add is the (7(+)-enantiomer. Commercially available standards often are in the forms of sodium or calcium salts. The calcium salt of pantothenic acid (calcium pantothenate) is often used for fortification in the food and dietary supplement industries. 

Splenic cells of pantothenic acid-deficient rats immunized with diphtheria toxoid contained considerably less antibody than cells from normal, immunized rats (Stavitsky et al., 1964). These results are further indication of the lack of any significant storage of preformed antibody in a deficiency state. 

Pasteurization of milk apparently does not influence the vitamin content (30). During sterilization of milk (heating to 112 C for 10 min) the vitamin content reportedly decreases by 14%. The mean retention in UHT (ultra-high temperature) sterilized milk was approximately 96% (31). After 6 weeks of storage at room temperature the losses increase to 30%, and the total pantothenic acid losses caused by UHT heat treatment and storage amount to 20% to 35% (32). In dried milk after storage for 8 weeks at 60°C the loss was 18%. The natural vitamin content in fermented milk products was affected only slightly by the fermentation (33,34). 

PANTOTHENIC ACID LOSSES DURING PROCESSING, COOKING, AND STORAGE. Losses up to 50%, and even more, of the pantothenic acid content of foods may occur from production to consumption. Here are some of them ... 

Pantothenic acid is reasonably stable in natural foods during storage, provided that oxidation and high temperature are avoided. Cereal grains may be stored for periods up to a year without appreciable loss. 

Multivitamin preparations containing thiamine, riboflavin, pyridoxine, calcium pantothenate, nicotinamide, folic acid, and vitamin B12 also showed no loss in activity after irradiation and four years storage at 25°C. Such substances as aspirin for intravenous injection have been sterilized and also intravenous drip solutions, where less change in lactate and citrate solutions were produced than by autoclaving. 

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