Cocoa polyphenols accelerate vitamin B12 degradation in heated chocolate milk

The rate of vitamin B₁₂ loss was 3X greater in heated, chocolate‐flavoured milk than in unflavoured milk. Studies of B₁₂ stability in the presence of cocoa powder components were performed to identify the reactive agents. Cocoa polyphenols with a strong capacity both for reduction and for peroxide generation accelerated B₁₂ destruction as much as 20‐fold vs. polyphenols without both capacities. Polyphenols with both capacities include the cocoa polyphenol (+)‐catechin and oligomers thereof, but also the structurally related polyphenols gallic acid, caffeic acid and (?)‐epigallocatechin gallate. The demonstrated physical affinity of cocoa powder for B₁₂ was a significant factor in the destructive process. B₁₂ may exhibit decreased stability in heated, neutral pH, polyphenol‐fortified foods.