Chemical Reactions and Stability of Riboflavin in Foods |
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Authors: | Eunok Choe Rongmin Huang David B Min |
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Affiliation: | Author Choe is with Dept. of Food and Nutrition, Inha Univ., Incheon, Korea. Authors Huang and Min are with Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Ct., Columbus, OH 43210. Direct inquiries to author Choe (E-mail: ). |
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Abstract: | ABSTRACT: 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 riboflavinphotosensitized 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 ± 1010/M/s. |
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Keywords: | riboflavin stability photosensitized oxidation reactive oxygen species |
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