Chemical reactions and stability of riboflavin in foods

Riboflavin is relatively stable during thermal and nonthermal food processing and storage but is very sensitive to light. It can accept or donate a pair of hydrogen atoms. It can act as a photosensitizer (through either Type I or Type II mechanism) or a prooxidant for food components under light. Ph...

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Bibliographic Details
Published in:Journal of food science 2005, Vol.70 (1), p.R28-R36
Main Authors: Choe, E, Huang, R, Min, D.B
Format: Article
Language:English
Subjects:
Biological and medical sciences
carbohydrate metabolism
Chemical reactions
food chemistry
Food industries
food processing
Food science
food storage
foods
Fundamental and applied biological sciences. Psychology
Light
lipid metabolism
literature reviews
nutrient content
Oxidation
photosensitized oxidation
photosensitizers
photostability
protein degradation
reactive oxygen species
riboflavin
singlet oxygen
stability
thermal stability
Vitamin B
vitamins
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Description
Summary:Riboflavin is relatively stable during thermal and nonthermal food processing and storage but is very sensitive to light. It can accept or donate a pair of hydrogen atoms. It can act as a photosensitizer (through either Type I or Type II mechanism) or a prooxidant for food components under light. Photosensitization of riboflavin causes production of reactive oxygen species such as superoxide anion, singlet oxygen, hydroxy radical, and hydrogen peroxide. Radicals and reactive oxygen species accelerate the decomposition of proteins, lipids, carbohydrates, and vitamins, and could cause significant nutrient loss in foods. Carbohydrates are less sensitive to riboflavin-photosensitized oxidation than proteins, lipids, or vitamins. Riboflavin is an excellent photosensitizer for singlet oxygen formation and a superb reactant for singlet oxygen, with the reaction rate of 1.01 x 10(10)/M/s.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2005.tb09055.x