Stability and Photochemistry of Vitamin D2 in Model System
TSUNG-LIN LI,
DAVID B. MIN,
TSUNG-LIN LI
Authors Li and Min are with the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210.
Search for more papers by this authorDAVID B. MIN
Authors Li and Min are with the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210.
Search for more papers by this authorTSUNG-LIN LI,
DAVID B. MIN,
TSUNG-LIN LI
Authors Li and Min are with the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210.
Search for more papers by this authorDAVID B. MIN
Authors Li and Min are with the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210.
Search for more papers by this authorABSTRACT
Oxidation of vitamin D2 in a model system of 12% water and 88% acetone in the presence of 15 ppm riboflavin under light and dark was studied by measuring the depleted headspace oxygen. Riboflavin accelerated the oxidation of vitamin D2 by singlet oxygen under light, but did not affect the vitamin D2 oxidation under dark. The effect of 0 and 15 ppm riboflavin on the stability of vitamin D2 during storage at 25 and 60°C was studied by measuring the contents of vitamin D2 during 48h. Results indicated that photosensitized singlet oxygen oxidation of vitamin D2 under light was temperature-independent, and triplet oxygen oxidation of vitamin D2 both under light and in the dark was temperature-dependent.
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