Summary
The heat stability of several fatty acid esters of pyridoxine and their solubility in fats was tested. Short chain fatty acid esters of pyridoxine, such as pyridoxine triacetate, and long chain saturated fatty acid esters of the vitamin, such as pyridoxine tripalmitate were almost insoluble or had a rather limited solubility in fats. An improvement in solubility was observed when pyridoxine was partially esterified with palmitic acid, fully esterified with a long chain unsaturated fatty acid, such as linoleic acid, or when it was esterified with a fatty acid of intermediate chain length (C6, C8 or C10). Free pyridoxine and the acetate were destroyed by heat when mixed in a fat and heated at 205–210°C. A profound improvement in heat stability in pyridoxine was noted when one palmitoyl group was introduced, and the ester became completely stable when it was fully esterified with a saturated fatty acid of C10 or longer chain length.
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Portion of a thesis presented by T. Sakuragi as partial fulfillment of the requirement for the degree of Doctor of Philosophy in Food Technology.
This work was supported by research grant No. A-257 from the National Institute of Health, U. S. Public Health Service, Department of Health, Education and Welfare.
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Sakuragi, T., Kummerow, F.A. Solubility and heat stability of fat-soluble derivatives of vitamin B6 . J Am Oil Chem Soc 33, 116–118 (1956). https://doi.org/10.1007/BF02632293
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DOI: https://doi.org/10.1007/BF02632293