Degradation and conversion of thiamin and thiamin phosphate esters in fresh stored pork and in raw sausages

Thiamin (vitamin B1) and thiamin phosphate esters in five cereal grains during maturation

“…Adenosine thiamin triphosphate (AThTP) is a natural thiamin adenine nucleotide recently discovered in Escherichia coli and identified by mass spectrometry and nuclear magnetic resonance spectroscopy (Bettendorf et al, 2007). Furthermore, there is evidence that AThTP also occurs in pork, as we have demonstrated (Poel et al, 2009).…”

“…Extraction of thiamin and its phosphate esters and subsequent derivatization were performed according to Poel et al (2009) applying the following parameters: 4-g samples of each cereal were homogenized with a mill (Severin KM 3872; Sundern, Germany) and extracted with ice-cold 4% aqueous TCA with an overhead stirrer (Ultra Turrax TP 18-10; IKA Labortechnik, Staufen, Germany). The suspension was then centrifuged at 1500 Â g for 5 min.…”

“…The pH was then adjusted from 10 to 7 with 1 M HCl, followed by centrifugation at 16,000 Â g for 2 min. The supernatant of this centrifugation was subjected to solid-phase extraction (SPE) as previously described (Poel et al, 2009). …”

“…Recently, our working group published an HPLC method well suited for the determination of T and thiamin phosphate esters in pork and pork products (Poel et al, 2009). A further aim of this project was to adapt this newly developed method on the investigation of the contents of T and its phosphate esters in order to show the differences between and changes in thiamin levels during different stages of grain development.…”

Physical-chemical quality of onion analyzed under drying temperature

“…One of vitamins in onion that important role in carbohydrate and energy metabolism is thiamine [10]. Thiamine is very heat-sensitive vitamins.…”