Stability of vitamins in food

  • P. Berry Ottaway


Vitamins are one of the few groups of food constituents in which it is possible to demonstrate quantitatively a deterioration in content over a period. The rate of this reduction in vitamin content is influenced by a number of factors:
  1. 1.


  2. 2.


  3. 3.


  4. 4.


  5. 5.


  6. 6.

    Oxidising and reducing agents

  7. 7.

    Presence of metallic ions (e.g. iron, copper)

  8. 8.

    Presence of other vitamins

  9. 9.

    Other components of food such as sulphur dioxide

  10. 10.

    Combinations of the above.



Pantothenic Acid Label Claim Ultra High Temperature Folic Acid Content Niacin Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Australian Government (1990) Therapeutic Goods Order No 36. Commonwealth Dept. of Community Services and Health, Australian Govt. Pub. Serv., Canberra.Google Scholar
  2. Baloch, A.K. (1976) The stability of beta carotene in model systems. PhD Thesis, University of New South Wales, Kensington, Australia.Google Scholar
  3. Baloch, A.K., Buckle, K.A., Edwards, R.A. (1977) Stability of beta carotene in model systems containing sulphate. J. Food Technol 12, 309–316.CrossRefGoogle Scholar
  4. Bauernfeind, J.C. and Pinkert, D.M. (1970) Ascorbic acid as an added nutrient to beverages. Adv. Food Res. 18,219–235.CrossRefGoogle Scholar
  5. Bender, A.E. (1958) The stability of vitamin C in a commercial fruit squash. J. Sci. Food Agric. 9, 754–760.CrossRefGoogle Scholar
  6. Bondelin, F.J. and Tuschhof, (1955) The stability of ascorbic acid in various liquid media. J. Am. Pharm. Assoc. (Sci. Ed.) 44, (4), 241–244.Google Scholar
  7. Borenstein, B. (1981) Vitamins and amino acids. In: Handbook of Food Additives (ed. T. Furia) Volume I, CPC Press, Boca Raton, Florida, USA, pp. 85–114.Google Scholar
  8. Carstensen, J.T. (1964) Stability patterns of vitamin A in various pharmaceutical dosage forms. J. Pharm. Sci. 53, (7), 839–840.CrossRefGoogle Scholar
  9. Cover, S., Dilsaver, E.M., Hays, R.M. and Smith, W.H. (1949) Retention of B vitamins after large scale cooking of meat II. Roasting by two methods. J. Am. Diet. Assoc. 25, 949–951.Google Scholar
  10. De Ritter, M. (1982) Vitamins in pharmaceutical formulations J. Pharm. Sci. 71 (10), 1073–1096.CrossRefGoogle Scholar
  11. Diehl, J.F. (1981) Effects of combination processes on the nutritive value of food. In: Combination Processes in Food Irradiation. International Atomic Energy Agency, Vienna, pp. 349–366.Google Scholar
  12. Diehl, J.F. (1991) Nutritional effects of combining irradiation with other treatments. Food Control 2 (1), 20–25.CrossRefGoogle Scholar
  13. Dwivedi, B.K. and Arnold, R.G. (1973) Chemistry of thiamin degradation in food products and model systems: a review. J. Agric. Food Chem. 21 (1), 54–60.CrossRefGoogle Scholar
  14. Feller, B.A. and Macek, T.J. (1955) Effect of thiamin hydrochloride on the stability of solutions of crystalline vitamin B12. J. Am. Pharm. Assoc. (Sci. Ed.) 44 (11), 662–665.Google Scholar
  15. Fox,J. B., Thayer, D.W., Jenkins, R.K. et al (1989) Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts. Internal J. Radiat. Biol. 55 689–703.CrossRefGoogle Scholar
  16. Grant, N.H. and Alburn, H.E. (1965) Fast reactions of ascorbic acid and hydrogen peroxide in ice. Science 150, 1589–1590.CrossRefGoogle Scholar
  17. Guerrant, N.B. and O’Hara, M.B. (1953) Vitamin retention in peas and lima beans after blanching, freezing and processing in tin and in glass, after storage and after cooking. Food Technol. 7,473–477.Google Scholar
  18. Guerrant, N.B., Vavich, M.G., Fardig, O.B., Ellenberger, H.A., Stern, R.M. and Coonen, N.H. (1947) Effect of duration and temperature of blanch on vitamin retention of certain vegetables. Ind. Eng. Chem. 39, 1000–1007.CrossRefGoogle Scholar
  19. Hudson, D. (1991) Irradiation-its effects on grain, milling and flour. Internal Milling Flour and Feed 184 (9), 20–23.Google Scholar
  20. Institute of Food Science & Technology (IFST) (1989) Nutritional Enhancement of Food-Technical Monograph N° 5, IFST, London.Google Scholar
  21. Keagy, P.M., Stokstad, E.I.R. and Fellers, D.A. (1973). Folacin stability during bread processing and family flour storage. Cereal Chem. 52, 348–351.Google Scholar
  22. Killeit, U. (1988) The Stability of Vitamins-a Selection of Current Literature. Hoffmann-La Roche A G, Grenzach-Wyhlen, GermanyGoogle Scholar
  23. Kläui, F. (1979) Inactivation of vitamins. Proc. Nutr. Soc. 38, 135–141.CrossRefGoogle Scholar
  24. Labuza, T.P. (1979) A theoretical comparison of losses in foods under fluctuating temperature sequences.J. Food Sci. 44, 389–393.Google Scholar
  25. Labuza, T.P. (1982) Open Shelf Life Dating of Foods. Food and Nutrition Press, Westport, Conn, USA.Google Scholar
  26. Labuza, T.P. and Riboh, D. (1982) Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. Food Technol. 36 (10) 66–74.Google Scholar
  27. Lenz, M.K. and Lund, D.B. (1980) Experimental procedures for determining destruction kinetics of food components. Food Technol 34 (2), 51–55.Google Scholar
  28. Mallette, M.F., Dawson, C.R., Nelson, W.L. and Gortner, W.A. (1946) Commercially dehydrated vegetables, oxidative enzymes, vitamin content and other factors. Ind. Eng. Chem. 38, 437–441.CrossRefGoogle Scholar
  29. Marks, J. (1975) A Guide to the Vitamins-their role in health and Disease. Medical & Technical, Lancaster, UK.Google Scholar
  30. Meyer, B.H., Thomas, J. and Buckley, R (1960). The effect of ripening on the thiamin, riboflavin and niacin content of beef. Food Technol. 14, 190–192.Google Scholar
  31. Meyer, B.H., Mysinger, M.A. and Cole, J.W. (1966) Effect of finish and ripening on B6 and pantothenic acid content of beef. J. Agric. Food Chem. 14, 485–486.CrossRefGoogle Scholar
  32. Paul, A.A. and Southgate, D.A.T. (1979) McCance and Widdowson’s-The Composition of Foods. HMSO, London.Google Scholar
  33. Slater, G., Stone, H.A., Palermo, B.T. and Duvall, R.N. (1979) Reliability of Arrhenius Equation in predicting vitamin A stability in multivitamin tablets. J. Pharm. Sci. 68 (1), 49–52.CrossRefGoogle Scholar
  34. Taguchi, H., Hara, K., Hasei, T. and Sanada, H. (1973) Study of folic acid content of foods. II Loss of folate from foods by boiling. Vitamin 47, 513–516.Google Scholar
  35. Tansey, R. P. and Schneller, G. H. (1955) Studies in the stabilization of folic acid in liquid pharmaceutical preparations. J. Am. Pharm. Assoc. (Sci. Ed.) 44 (1), 35–37.Google Scholar
  36. Taub, I. A., Halliday, J. W. and Sevilla, M. D. (1979) Chemical reactions in proteins irradiated at sub-freezing temperatures. Adv. Chem. Ser. 180, 109–140CrossRefGoogle Scholar
  37. Timberlake, C. F. (1960a) Metallic components of fruit juices. III Oxidation and stability of ascorbic acid in model systems. J. Sci. Food Agric. 11, 258–268.CrossRefGoogle Scholar
  38. Timberlake, C. F. (1960 b) Metallic components of fruit juices IV. Oxidation and stability of ascorbic acid in blackcurrant juice. J. Sci. Food Agric. 11, 268–273.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1993

Authors and Affiliations

  • P. Berry Ottaway

There are no affiliations available

Personalised recommendations