Stabilization of vitamins

GB 815 969 (Chemische Werke Albert valid from 1958 USA-prior. 1957). use for stabilization of vitamins ... 

One-half gram of troro-aconitic acid per 100 ml of distilled water, to which KOH had been added to reach pH 4.5. Fifty milligrams of sodium metabisulfite had also been added to 100 ml of buffer for stabilization of vitamin B12 analogs. 

Shenoy, K. G., and Ramasarma, G. B., Iron as a stabilizer of vitamin B12 activity in liver extracts and the nature of so-called alkali-stable factor. Arch. Bio-chem. Biophys. 55, 293-295 (1955). 

The annealing temperature of 400 °C might indicate the stability of Vitamin C and so be used as baking additive.lt has an optical absorption at UVB region and may be used as non-toxic UV-absorber.115... 

Chemical stability of vitamin A (2 years, protected from light)... 

The stability of vitamin D in fats and oils corresponds to the stability of the fat itself, as described previously for vitamin A. Vitamin D is, however, more stable than vitamin A under comparable conditions. Once freed from the protection of the food matrix, vitamin D is susceptible to decomposition by oxygen and light. The vitamin is stable towards alkali, but under conditions of even mild acidity the molecule isomerizes to form the 5,6-trans and isotachysterol isomers, neither of which possesses any significant antirachitic activity (42). 

The effect of shelf-life on the stability of vitamin Bg, in oral pharmaceutical preparations, has been reported (19). 

Austria, R., Semenzato, A., and Bettero, A., Stability of vitamin C derivatives in solution and topical formulations, J. Pharm. Biomed. Anal., 15, 795, 1997. 

Urano, S. etal., Membrane stabilization of vitamin E interactions of alpha-tocopherol with phospholipids in bilayer liposomes, Biochem. Biophys. Res. Commun., 146, 1413, 1987. 

M3. Marcus, M., Prabhudesai, M., and Wassef, S., Stability of vitamin B12 in the presence of ascorbic acid in food and serum restoration by cyanide of apparent loss. Am. ]. Clin. Nutr. 33, 137-143 (1980). 

As can be seen from the data, after 30 min of reaction maximum antioxidant power is observed for unmodified silica, with the index being approximately twice as much compared to the control solution. Modified silica also shows an increase in antioxidant power by 30-35% compared to the control solution. The data are in agreement with previous results showing the stabilization of vitamin C on the silica surface, and its slower desorption from the surface of modified samples. Unfortunately, it is not possible to determine the antioxidant activity of vitamin E by the Folin-Ciocalteu method since it is insoluble in aqueous solution. 

Bartholomew, B.P., Ogden, L.V. 1990. Effect of emulsifiers and fortification methods on light stability of vitamin A in milk. J. Dairy Sci. 73, 1485-1488. 

Table 9-1 Stability of Vitamins under Different Conditions...

Source From A. Menger, Investigation of the Stability of Vitamin E in Cereal Milling Products and Baked Goods, Brot. Geback, Vol. 11, pp. 167-173,1957 (German). 

The processing of milk into various dairy products may result in vitamin C losses. Ice cream contains no vitamin C, nor does cheese. The production of powdered milk involves a 20 to 30 percent loss, evaporated milk a 50 to 90 percent loss. Bullock et al. (1968) studied the stability of added vitamin C in evaporated milk and found that adding 266 mg of sodium ascorbate per kg was sufficient to ensure the presence of at least 140 mg/L of ascorbic acid during 12 months of storage at 21 °C. Data on the stability of vitamin C in fortified foods have been assembled by deRitter (1976) (Table 9-15). 

Menger, A. 1957. Investigation of the stability of vitamin E in cereal milling products and baked goods. Brot. Gebtlck 11 167-173 (German). 

Key, T. Oakes, S. Davey, G. Moore, J. Edmond, L.M. MeLoone, U.J. Thurnham, D.I. 1996. Stability of vitamins A, C, and E, carotenoids, lipids, and testosterone in whole blood stored at 4 degrees C for 6 and 24 hours before separation of serum and plasma. Caneer Epidem. Biomar. 5 811-814. 

Dahl GB, Svensson L, Kinnander NJG, Zander M, Bergstrom UK. Stability of vitamins in soybean oil fat emulsion under conditions simulating intravenous feeding of neonates and children. J Parent Enter Nutr 1994 18 234-239. 

Schmutz CW, Martinelli E, Miihlebach S. Stability of vitamin Kj assessed by HPLC in total parenteral nutrition (TPN) admixtures. Clin Nutr 1992 ll(suppl) 110-lll. Billion-Rey F, Guillaumont M, Frederich A. Stability of fat-soluble vitamins A (retinol pabnitate), E (tocopherol acetate), and Kj (phylloquinone) in total parenteral nutrition at home. J Parent Enter Nutr 1993 17 56-60. 

Hu F, Wang H, Wu X. Effects of different adhesives on the stability of vitamin C buccal tablets. Zhejiang Yike Daxue Xuebao 1997 26 108-110. 

Stabilization of vitamin B12 solutions in the presence of thiamine, niacinamide, and ascorbic acid has been the subject of a number of patents. Newmark (290) has described... 

Vitamin A with its five conjugated double bonds oxidizes to 5,8-epoxides (15) with subsequent loss of UV absorption at 325 nm. Thus, vitamin A was studied with the addition of various antioxidants (Table XI) in open bottles in thin layers. Although EMQ was the best, it is limited to use in vitamin A for animal feeds. AP activity was not great, but when added to a mixture of tocopherol, BHT, and diethanolamide, AP gave excellent protection. Klaui (16) has shown stability of vitamin A palmitate with tocopherol, AP, and an amine equal to 1300 h, compared to a control equal to 100 h. However, the antioxidants in the dry market form (beadlets) protect the vitamin A in the beadlets as well as the end use of the product. For example, spray-dried vitamin A can be pro-... 

Stability of Vitamin Bp 17% loss in activity after 6 months at 40 °C [368a] ... 

Table 150. Stabilization of vitamins spovidone (Table 149) in multivitamin drink granules with micronized cro- ...

Ottaway, P.B. 1993. Stability of Vitamins in Food, in The Technology of Vitamins in Food. Ottaway, P.B. (ed.) Glasgow, UK Blackie Academic Professional, pp. 90-113. 

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