1. Riboflavin: Properties and Determination
- Author
-
I. Bitsch and R. Bitsch
- Subjects
chemistry.chemical_classification ,Flavin adenine dinucleotide ,biology ,Singlet oxygen ,digestive, oral, and skin physiology ,food and beverages ,Flavin mononucleotide ,Riboflavin ,Flavin group ,Cofactor ,Amino acid ,chemistry.chemical_compound ,chemistry ,Biochemistry ,Polyphenol ,biology.protein ,heterocyclic compounds - Abstract
Riboflavin or vitamin B 2 is an essential component of the coenzymes flavin mononucleotide and flavin adenine dinucleotide and is contained in numerous foods in free and mainly in conjugated forms. The physicochemical characteristics of riboflavin and its content in relevant foods are discussed as well as its reactive behavior in food under different conditions. Riboflavin is an effective trigger of reactive oxygen species and may induce photosensitized damage of food constituents, such as amino acids, proteins, vitamins, and antioxidants (polyphenols and flavonoids). Quantitative assessment of riboflavin in foods is most frequently performed by fluorimetric methods after high-performance liquid chromatography separation or by microbiological assay. An actual European standard method is described.
- Published
- 2016