Appendix A

Vitamins in foods

Vitamin Nature and properties

Vitamin A Present in animal foods as retinol, and in plant foods mostly as

all-trans -carotenes. The chemical structure includes double
bonds which were susceptible to oxidation. Attacked by
peroxides and free radicals formed from lipid oxidation. Losses
promoted by traces of copper and iron which catalyse the
oxidation. Negligible losses due to leaching. Heat converts part of
the trans isomer to neo--carotene-U which has lower potency
Thiamin Present in animal and plant tissues either as free thiamin or bound
(Vitamin B1) to pyrophosphate or protein. Destroyed by sulphur dioxide (in
sulphited fruits and vegetables), potassium bromate flour im-
prover and thiaminase. Polyphenoloxidase catalyses thiamin
destruction by phenols in plant tissues. Substantial losses due to
leaching (Chapter 10) and drip losses (Chapters 16 and 21)
Riboflavin Occurs as free form in milk but mostly bound with phosphate in
(Vitamin B2) other foods. Destroyed by alkaline conditions, light and excessive
heat. Stable to air and acids
Niacin Occurs as nicotinamide (as nicotinamide adenine dinucleotide
and nicotinamide adenine dinucleotide phosphate) and as
nicotinic acid. Bound to polysaccharides and peptides and
therefore not available in many cereals unless liberated by heat
or alkaline conditions (for example by baking powder (Chapter
16)). The amino acid tryptophan is converted to niacin in the
body (niacin equivalent is free niacin plus one sixtieth of the
tryptophan). Generally stable
Folic acid Occurs in various forms, expressed as pteroylglutamic equiva-
lents, with various numbers of glutamate residues and methyl or
550 Food processing technology

formyl groupings. Richest sources are dark green leaves, liver

and kidney. More difficult to assay than other vitamins. Possibly
one of the few causes of deficiency disease in industrialised
countries, especially in pregnant women, pre-term infants and the
elderly
Pyridoxine Occurs in three forms: pyridoxine, pyridoxal and pyridoxamine.
(Vitamin B6) The first two are found in plants and the last two in animal
tissues. Most is in a free form in milk but is otherwise bound.
Difficult to assay and may be deficient in some diets. Lost by
reaction with sulphydryl groups of proteins and amino acids
when heated or during storage
Cyanocobalamin Small losses due to interaction with vitamin C and sulphydryl
(Vitamin B12) compounds in the presence of oxygen in milk. Generally stable
Ascorbic acid Occurs as both ascorbic acid and dehydroascorbic acid. The latter
(Vitamin C) is very heat labile, with or without the presence of oxygen. Very
soluble and readily lost by leaching and in drip losses. Destroyed
by a number of plant enzymes, including ascorbic acid oxidase,
peroxidase, cytochrome oxidase and phenolase. Copper and iron
catalyse oxidation in air, but sulphur dioxide protects against
oxidation. Most labile of the vitamins and substantial losses in
most food processing. Vitamin C retention sometimes used as an
indicator of the severity of processing. Also used as an anti-
oxidant and stabiliser (Table 12.6), as a flour improver and in
cured meats
Vitamin D Occurs in foods as cholecalciferol (D3) and produced in the skin
under the influence of UV light. The synthetic type, ergocalci-
ferol (D2) is added to some milk products, baby foods and
margarine. The vitamin is stable under all normal processing and
storage conditions
Vitamin E Occurs as eight compounds: four tocopherols and four toco-
trienols, each of which has a different potency. Activity usually
expressed as -tocopherol equivalents. Naturally occurring anti-
oxidant but is lost relatively slowly. Generally stable during
processing, except frying (Chapter 17) in which it is destroyed by
peroxides