Chemical Reactions and Stability of Riboflavin in Foods
作者： Eunok Choe , Rongmin Huang , David B. Min
DOI: 10.1111/J.1365-2621.2005.TB09055.X
关键词:
摘要: ABSTRACT: Riboflavin is relatively stable during thermal and nonthermal food processing storage but very sensitive to light. It can accept or donate a pair of hydrogen atoms. act as photosensitizer (through either Type I II mechanism) prooxidant for components under Photosensitization riboflavin causes production reactive oxygen species such superoxide anion, singlet oxygen, hydroxy radical, peroxide. Radicals accelerate the decomposition proteins, lipids, carbohydrates, vitamins, could cause significant nutrient loss in foods. Carbohydrates are less riboflavinphotosensitized oxidation than vitamins. an excellent formation superb reactant with reaction rate 1.01 ± 1010/M/s.
unirioja.es
sci-hub.se 参考文章(90)
R.F. Haseloff, B. Ebert, B. Roeder, Generation of free radicals by photoexcitation of pheophorbide a, haematoporphyrin and protoporphyrin Journal of Photochemistry and Photobiology B-biology. ,vol. 3, pp. 593- 602 ,(1989) , 10.1016/1011-1344(89)80082-X
Heidi Pichorner, Diana Metodiewa, Christine C. Winterbourn, Generation of Superoxide and Tyrosine Peroxide as a Result of Tyrosyl Radical Scavenging by Glutathione Archives of Biochemistry and Biophysics. ,vol. 323, pp. 429- 437 ,(1995) , 10.1006/ABBI.1995.0064
P. Drössler, W. Holzer, A. Penzkofer, P. Hegemann, pH dependence of the absorption and emission behaviour of riboflavin in aqueous solution Chemical Physics. ,vol. 282, pp. 429- 439 ,(2002) , 10.1016/S0301-0104(02)00731-0
Abdus Sattar, John M. deMan, Thomas E. Furia, Photooxidation of milk and milk products: A review Critical Reviews in Food Science and Nutrition. ,vol. 7, pp. 13- 37 ,(1975) , 10.1080/10408397509527200
D. DENNISON, J. KIRK, J. BACH, P. KOKOCZKA, D. HELDMAN, STORAGE STABILITY OF THIAMIN AND RIBOFLAVIN IN A DEHYDRATED FOOD SYSTEM1 Journal of Food Processing and Preservation. ,vol. 1, pp. 43- 54 ,(1977) , 10.1111/J.1745-4549.1977.TB00312.X
Richard Kuhn, Karl Reinemund, Friedrich Weygand, Rudolf Ströbele, Über die Synthese des Lactoflavins (Vitamin B2) European Journal of Inorganic Chemistry. ,vol. 68, pp. 1765- 1774 ,(1935) , 10.1002/CBER.19350680922
Marin Prodanov, Isabel Sierra, Concepción Vidal-Valverde, Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes Food Chemistry. ,vol. 84, pp. 271- 277 ,(2004) , 10.1016/S0308-8146(03)00211-5
B. Saidi, J.J. Warthesen, Effect of heat and homogenization on riboflavin photolysis in milk International Dairy Journal. ,vol. 5, pp. 635- 645 ,(1995) , 10.1016/0958-6946(95)00048-8
Ana M Edwards, Eduardo Silva, Effect of visible light on selected enzymes, vitamins and amino acids. Journal of Photochemistry and Photobiology B-biology. ,vol. 63, pp. 126- 131 ,(2001) , 10.1016/S1011-1344(01)00209-3
F SAHBAZ, G SOMER, Photosensitized decomposition of ascorbic acid in the presence of riboflavin Food Chemistry. ,vol. 46, pp. 177- 182 ,(1993) , 10.1016/0308-8146(93)90033-C