Processing and Vitamins and Minerals

Effects of Processing on Vitamins and Minerals Effects depend on the sensitivity of the vitamin or mineral to: heat oxygen pH light Vitamin content more likely to be affected by processing than is mineral content. B-3.02 -- Processing and Vitamins and Minerals

Specific Effects of Processing Vitamin C (ascorbic acid) Decrease during storage, drying, heating, oxidation, and chopping/slicing Stable to heat under acidic conditions Vitamin B1 (thiamine) Destroyed by high temperature, neutral and alkaline conditions Lost in cooking water Vitamin B2 (riboflavin) Sensitive to light at neutral and alkaline conditions Moderately heat stable under neutral conditions Sensitive to heat under alkaline conditions B-3.02 -- Processing and Vitamins and Minerals

Specific Effects of Processing Vitamin B3 (niacin) Most stable vitamin Stable to heat and light Leaches in cooking water Folate Decreases with storage and prolonged heating Lost in cooking water Destroyed by using copper utensils Vitamin B6 (pyridoxine) Heat stable in alkaline and acidic conditions Vitamin B12 Destroyed by light and high pH

Specific Effects of Processing Carotenes Easily destroyed by heat Destroyed when exposed to heat and light Vitamin A Vitamins D and E Oxidize when exposed to heat and light

Additives Perform useful functions in foods. Vitamins and minerals added to many foods, to make up for those lacking in a person's diet or lost in processing. Such fortification and enrichment has helped reduce malnutrition among the U.S. population. All products containing added nutrients must be appropriately labeled. B-3.02 -- Processing and Vitamins and Minerals

Enrichment Adding one or more nutrients already present in a food in lower than desirable amounts. Examples include: Bread -- enriched with B vitamins lost in the processing of white flour. Enriched flour -- pasta, tortillas, and any products made with enriched white flour are also enriched foods. B-3.02 -- Processing and Vitamins and Minerals

Fortification Adding significant quantities of a nutrient not originally present in a food or present only in nutritionally insignificant amount. Examples include: Low fat and non-fat milk -- fortified with vitamin A Orange juice – fortified with calcium Salt -- fortified with iodine Milk -- fortified with vitamin D Cereals and fruit juices – often fortified with vitamins and minerals B-3.02 -- Processing and Vitamins and Minerals