Thiamin, riboflavin, and niacin content and stability in Pacific Coast seafoods

Abstract

The thiamin, riboflavin, and niacin contents of 15 species of Pacific Coast seafoods were determined to evaluate their role in the human diet. Raw white flesh finfish (ten species) were found to contain 0.05 ± 0.03 mg of thiamin/100 g, 0.06 ± 0.03 mg of riboflavin/100 g, and 2.42 ± 0.76 mg of niacin/100 g. Chinook salmon and albacore tuna had comparable thiamin and riboflavin levels but with significantly higher niacin levels per 100 g: 8.42 ± 0.94 mg and 15.75 ± 1.15 mg, respectively. The vitamins in raw Pacific shrimp and Dungeness crab were slightly lower than in white flesh finfish. Moreover, these levels were generally reduced in half during commercial processing and canning. Oysters and geoducks were found to have the highest riboflavin levels of any seafoods containing 0.23 ± 0.03 mg/100 g and 0.29 ± 0.07 mg/100 g, respectively. Niacin levels in geoducks and oysters were equivalent to those observed in white finfish, and this was also true for the thiamin level in oysters. The extremely low amount of thiamin found in geoducks (0.01 mg/100 g) suggested the presence of a thiaminase. No significant loss (P < 0.05) was detected in any of the three vitamins of seafoods held in frozen storage (0 °C) for 6 months. Also, no correlation was apparent between any of the three vitamin levels and the size and/or proximate composition of fish. (Higashi, 1961, and Braekkan, 1962a,b) and the compilation of references on individual nutrients and species

Sterols in mollusks and crustacea of the Pacific Northwest

“…The proximate composition of mollusks and crustacea are reported in Table III. All mollusks were high in moisture content compared to other marine products (13,24). Oysters appear to be slightly lower in protein and higher in fat than other mollusks examined.…”

Antioxidant addition improves cholesterol and astaxanthin stability in dry salted shrimp

“…Sensitizing compounds can be found endogenously in different biological systems; examples of these are porphyrins, chlorophyll, bilirubin and riboflavin 38 . The presence of riboflavin in shrimp has been reported to vary from 0.32 to 0.36 mg kg −1 of crude product and from 0.18 to 0.26 mg kg −1 of cooked product 40 . Considering the above, the presence of this sensitizer in shrimp could favor the formation of 1 O 2 during solar drying and thus promote photo‐oxidation of different compounds, such as astaxanthin.…”

“…The different degradation rates of BHT and TBHQ during the sun drying of shrimp could be caused by a greater participation of TBHQ in the processes of: (i) quenching free radicals generated during the initiation stage of oxidation in the unsaturated lipids and cholesterol; and (ii) quenching 1 O 2 formed during photooxidation promoted by photosensitizers such as riboflavin. Polyphenolic antioxidants are known to react with peroxyl radicals, forming stable resonant radicals and different adducts 40 . On the other hand, it has been reported that TBHQ, BHA and BHT are capable of quenching (at different rates) 1 O 2 formed through photosensitizers present in the environment 46,47 .…”

“…38 The presence of riboflavin in shrimp has been reported to vary from 0.32 to 0.36 mg kg −1 of crude product and from 0.18 to 0.26 mg kg −1 of cooked product. 40 Considering the above, the presence of this sensitizer in shrimp could favor the formation of 1 O 2 during solar drying and thus promote photo-oxidation of different compounds, such as astaxanthin. Polyphenolic synthetic antioxidants, such as BHT, have been reported to be efficient 1 O 2 scavengers, because they are an easy target for this type of reactive oxygen species.…”

“…Polyphenolic antioxidants are known to react with peroxyl radicals, forming stable resonant radicals and different adducts. 40 On the other hand, it has been reported that TBHQ, BHA and BHT are capable of quenching (at different rates) 1 O 2 formed through photosensitizers present in the environment. 46,47 All of the above could explain the decrease in the concentration of the antioxidants in the surrounding environment at different rates.…”