Tag: Thiamine stability

Vitamin B1, or thiamine, is a water-soluble vitamin that is particularly sensitive to degradation when exposed to certain environmental factors. Proper storage is crucial for maintaining its potency, as studies show significant loss can occur under unfavorable conditions, impacting its nutritional value.

Over 80% of thiamine, or vitamin B1, is lost during the milling of grains into white flour and polished rice, underscoring the need for effective extraction methods. This guide delves into the technical processes used to extract vitamin B1, covering laboratory-grade procedures and key considerations for safely and effectively obtaining this essential nutrient.

According to scientific studies, up to 84% of thiamine in foods can be lost during cooking or processing due to the vitamin's inherent instability. While a vital nutrient for metabolic processes, the question "Is thiamine stable?" requires a nuanced answer, as its integrity is highly susceptible to a range of environmental factors.

A study using UV spectrophotometry revealed that an aqueous solution of thiamine can show signs of degradation after exposure to UV radiation for as little as five minutes. This provides clear evidence that vitamin B1 is sensitive to light, a crucial factor for preserving its effectiveness in supplements and fortified foods.