VITAMIN

Kelompok 4 :
1. DESTRI AULIA PUTRI (2120273078)
2. SHINTIA OKTARI (2120273089)
3. WINDA RAHMADHANI (2120273090)
4. YOLANDA SYAFMA (2120273091)
 VITAMIN

• Vitamins are minor but important components for food

• Vitamins are needed for normal growth, maintenance, and maintenance of
body functions
• Preserving vitamins during processing and storage is important
• Vitamins can be damaged due to chemical reactions so that they turn into
inactive compounds, or undergo dissolution as in the case of water-soluble
vitamins that are lost in the blanching or cooking process.
• Vitamins that the body needs are met from adequate intake in the diet
• Vitamin deficiency causes hypovitaminosis, on the other hand, excess vitamin
causes hypervitaminosis
 CLASSIFICATION

Water Soluble Vitamins:

Fat Soluble Vitamins:
Vitamins A, D, E, And K
Vitamins B1, B2, B6, B12 And
Vitamins C
 FAT SOLUTION VITAMINS
1. VITAMIN A (RETINOL)

 Vitamin A comes from animal sources such as meat, egg yolks, milk, fish oil
 Plants do not contain vitamin A, but contain carotenoids that will produce vitamin A
(provitamin A)
 Carotenoids are found in all vegetables, especially green, yellow and leafy vegetables
 The main sources of carotenoids in fruits are pumpkin, apricots, oranges and palms
 Carotenoids in animal products come from feed

ROLE • Retinol plays a role in protein

metabolism in cells
• Lack of carotenoids causes negative
effects on epithelial tissue such as
crusting and night blindness
SOURCE
• Natural food products are usually deficient in vitamin D3 except
fish liver is a source of vitamin D2
• Provitamin D, ergosterol and 7 dehydrocholesterol are widely
distributed in plants and animals
• Vitamin D3 is found in egg yolks, butter, liver, and animal fats.
• The main source of vitamin D is fish oil, especially fish liver oil
• The need for vitamin D in humans is met by 7-dehydrocalciferol
3. VITAMIN E
2 Types Of Vitamin E :

Tocopherol Tocotrienols
ROLE
• Vitamin E has antioxidant activity that can inhibit fat oxidation
• Plays a role in stabilizing other active compounds such as vitamin A,
hormones, and enzymes against oxidation
• Vitamin E deficiency causes infertility, anemia, and muscle disorders
• Prevent cardiovascular disease, cancer, cataracts, and improve the
immune system
4. VITAMIN K
• The vitamin K group is a derivative of naphthoquinone
(naphthoquinone) which has different side chains
• Vitamin K1 or phylloquinone or phytomenadione (also
called phytonadione)
• Vitamin K2 (menaquinone, menatetrenone) is produced
by bacteria in the large intestine and deficiency of this
vitamin is rare unless the intestine is impaired, unable to
absorb, or there is a decrease in the gut microbiome due
to the use of antibiotics.
• There are three types of synthetic vitamin K, namely K3,
K4, and K5 which are mainly used for pet feed (K3) and
anti-bacterial (K5).
ROLE
• Vitamin K plays a role in the process of carboxylation of
glutamate residues in proteins to gamma
carboxyglutamate (Gla)
• Gla residue plays a role in the calcium binding process
• Gla residues are important for the biological activity of
Gla-protein
• Gla-protein plays a role in blood coagulation, bone
metabolism, and vascular physiology
• Vitamin K is stored in adipose tissue
RESOURCES

• Vitamin K1 is found in leafy vegetables (spinach,

cabbage, cauliflower), and liver
 WATER SOLUBLE VITAMINS

1. Vitamin B

 Vitamin B consists of 8 water-soluble vitamins that play an important role

in cell metabolism
 The chemical structure of the different B vitamins
 Also known as B-complex vitamins
TYPES OF B
VITAMINS
• B vitamins1 (thiamine, thiamine)
• B vitamins2 (riboflavin)
• B vitamins3 (niacin, niacinamide, niacin, niacinamide)
• B vitamins5 (pantothenic acid, pantothenic acid)
• B vitamins6 (pyridoxine, pyridoxal, or pyridoxamine, or
pyridoxine hydrochloride, pyridoxine)
• B vitamins7 (biotin)
• B vitamins9 (folic acid, folic acid)
• B vitamins12 (various types of cobalamin (Cobalamins);
The most common are cyanocobalamin
(cyanocobalamin))
ROLE
B vitamins are needed for:
• Supports and increases metabolic rate
• Maintain healthy skin and bones
• Improve the immune system and nerve function
• Increase growth and division including red blood cells so
as to prevent anemia
• Reduce the risk of pancreatic cancer
• All B vitamins are water soluble so excessive excretion
must be replaced
A. VITAMIN B1
(THIAMIN)
• The phosphate form of thiamine plays a role in various
processes in cells
• The best known is thiamine pyrophophate (TPP, thiamine
pyrophosphate ), coenzyme in sugar and amino acid
catabolism
• The structure of thiamin contains a ring pyrimidine and
ringthiazole connected by a methylene bridge
• Unstable to heat, but stable during freezing
• Unstable to UV, gamma irradiation
• Played a role in Maillard's reaction
B. VITAMIN B2
(RIBOFLAVIN)
• Riboflavin is easily absorbed by the body and acts
primarily as a cofactor in FAD and FMN .
• Plays a role in various processes in cells and energy
metabolism from carbohydrates, fats, and proteins
• Sources: milk, cheese, leafy vegetables, liver, nuts,
tomatoes, leaves, yeast
• Riboflavin is damaged by light
C. VITAMIN B3
(NIACIN)
• Is a derivative of pyridine with a carboxyl group at the 3 .
position
• Another form of vitamin B3 is an amide (nicotinamide) in
which the carboxyl group is replaced by a carboxymide
group
• The terms niacin and nicotinamide are often used
interchangeably because they have the same vitamin
activity but do not have the same physiological effect
• Niacin is stable. The blanching process can reduce niacin
up to 15%
D. VITAMIN B5 (PANTOTHENIC ACID)
• Pantothenic acid is needed to form coenzyme A (CoA)
and plays a role in protein, carbohydrate, and fat
metabolism.
• It is the amide of D-pantoate and neta-alanine
• Found in every type of food
• Stable. In milk processing experienced a decrease of
about 10%. Cooking vegetables lost 10-30% due to
dissolving
• The main sources are meat, fish, royal jelly, cereals,
vegetables such as broccoli, and avocados
E. VITAMIN B6 (PYRIDOXINE)
• Act as coenzyme for carbohydrate metabolism, fat, and
protein which leads to release energy
• Role in metabolism amino acid andimmune system body
• There are 6 common forms that are often encountered,
namely: pyridoxal (PL), pyridoxine (PN),pyridoxamine
(PM), pyridoxal 5'-phosphate (PLP),pyridoxine 5'-
phosphate (PNP), and pridoxamine 5'- phosphate (PNP)
• Main source vitamin this is vegetable-vegetables
F. VITAMIN B7 (BIOTIN)
• Also called vitamin H
• Consists of a ring tetrahydrothiophene with valeric acid
bound to the ring
• Biotin is a coenzyme of fatty acid and leucine metabolism
and plays a role in gluconeogenesis
• Biotin deficiency is rare because it can be synthesized by
bacteria in the gut
• Biotin can bind to avidin in egg white so that it is inactive
• Biotin is stable. Damage during storage about 10-15%
G. VITAMIN B9 (FOLIC ACID)
• Folic acid (pteroylmonoglutamic acid) is biologically
inactive, but has biological activitytetrahydrofolate and
its derivatives after being converted to dihydrofolic acid
in the heart
• Plays a role in important processes such as nucleotide
synthesis, DNA repair, acts as a cofactor, plays a role in
rapid cell division and growth, and prevents anemia
• Source: vegetables and cereals
• Folate deficiency causes problems during embryonic
development
H. VITAMIN B12 (CYANOCOBALAMIN)
• Vitamin B12 consists of various types and cyanocobalamin is
only one of them
• Cyanocobalamin is the most common vitamer of the vitamin
B12 . group
• Cyanocobalamin is the most stable.
• Another vitamin B12, hydroxocobalamin, is produced by
bacteria and turns into cyanocobalamin during purification
using activated carbon which naturally contains cyanide to
form cyanocobalamin.
• Play a role in the growth process
• Main source: animal
• Stable at pH 4-6 and high temperature. Alkaline and reducing
conditions cause unstable
2. VITAMIN C
• Vitamin C is one type of vitamin which dissolves in water
and has an important role in preventing various disease
• This vitamin is also known as chemicalfrom the main
form, namely ascorbic acid
• Vitamin C belongs to the class antioxidant vitamins
which is able to ward off variousfree radicals
• The nature of vitamin C is very easy tooxidation byhot,
light, and metal
• Main sources: fruits like Orange
THANK YOU