Vitamins
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Define vitamins
“potent organic compounds that occur in minute quantities in food” Coined from vital amine (amines thought once vital to life)
Fat soluble vitamins
A- Retinol (precursor, carotenes) D- D2 (ergocalciferol), D3 (cholecalciferol) E- Tocopherols K- Quinones (K1,K2,K3)
Water soluble vitamins
C, B complex
Energy releasing B vitamins
B1 - Thiamine B2- Riboflavin B3- Niacin B5- Pantothenic acid B6- Pyrridoxine B7- Biotin
Hematopoietic B vitamins
B9- Folic acid / folate B12- Cyanocobalamin / cobalamin
Vitamin C inactivation - 2 stages:
Breakdown of AA occurs in 2 stages: 1. Oxidation to DHA (dehydroascorbic acid) by removal of 2-hydrogen (-2e +2H+) 2. DHA is hydrolyzed to DKG (2,3-diketogluconic acid) * DHA = 80% vitamin C activity * DKG = 0% vitamin C activity * Quantified: reverse phase HPLC AA – oxidation (-2e +2H+) -> DHA –hydrolysis > DKG
Catalysts and inhibitors of vit c loss
Catalysts (increase loss) * Metal ion catalysts (Cu, Fe) * High temperature Inhibitors (decrease loss) * Chelators * Free radical quenching
Biofortification
Natural food enhancement * “The process by which the nutritional quality of food is improved through agronomic practices, conventional plant breeding, or modern biotechnology”
Poly(phenolic) compounds
Structurally diverse (>8K) * Non-essential (short-term), but increase data human health • Chemistry: – 1+ aromatic ring – 1+ hydroxyl groups • Classification: – Flavonoids or non-flavonoids • Processed foods: derived polyphenols • Bioavailability vs bioactivity