1. Cocoa polyphenols accelerate vitamin B12 degradation in heated chocolate milk.
- Author
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Johns, Paul W., Das, Ananya, Kuil, Esther M., Jacobs, Wesley A., Schimpf, Karen J., and Schmitz, Daniel J.
- Subjects
COCOA ,BEVERAGES ,COCOA products ,POLYPHENOLS ,ANTINUTRIENTS - Abstract
The rate of vitamin B
12 loss was 3 X 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 p H, polyphenol-fortified foods. [ABSTRACT FROM AUTHOR]- Published
- 2015
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