Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution. (October 2018)

• Record Type: Journal Article
• Authors: Voelker, Adrienne L.; Miller, Jenna; Running, Cordelia A.; Taylor, Lynne S.; Mauer, Lisa J.
• Is Part Of: Food research international. Volume 112(2018)
• Page Start: 443
• Page End: 456
• Publication Date: 2018-10
• Subjects: Thiamine -- Vitamin B1 -- Chemical stability -- Degradation -- Reaction kinetics -- Activation energy -- pH -- Sensory -- Thiamine mononitrate -- Thiamine chloride hydrochloride; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.06.056
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Two types of thiamine (vitamin B1 ) salts, thiamine mononitrate (TMN) and thiamine chloride hydrochloride (TClHCl), are used to enrich and fortify food products. Both of these thiamine salt forms are sensitive to heat, alkali, oxygen, and radiation, but differences in stability between them have been noted. It was hypothesized that stability differences between the two thiamine salts could be explained by differences in solubility, solution pH, and activation energies for degradation. This study directly compared the stabilities of TMN and TClHCl in solution over time by documenting the impact of concentration and storage temperature on thiamine degradation and calculating reaction kinetics. Solutions were prepared containing five concentrations of each thiamine salt (1, 5, 10, 20, and 27 mg/mL), and three additional concentrations of TClHCl: 100, 300, and 500 mg/mL. Samples were stored at 25, 40, 60, 70, and 80 °C for up to 6 months. Degradation was quantified over time by high-performance liquid chromatography, and percent thiamine remaining was used to calculate reaction kinetics. First-order reaction kinetics were found for both TMN and TClHCl. TMN degraded significantly faster than TClHCl at all concentrations and temperatures. For example, in 27 mg/mL solutions after 5 days at 80 °C, only 32% of TMN remained compared to 94% of TClHCl. Activation energies and solution pHs were 21–25 kcal/mol and pH 5.36–6.96 for TMN and 21–32 kcal/mol and pH 1.12–3.59 for TClHCl. TClHCl degradation products had much greater sensory contributions than TMN degradation products, including intense color change and potent aromas, even with considerably less measured vitamin loss. Different peak patterns were present in HPLC chromatograms between TMN and TClHCl, indicating different degradation pathways and products. The stability of essential vitamins in foods is important, even more so when degradation contributes to sensory changes, and this study provides a direct comparison of the stability of the two thiamine salts used to fortify foods in environments relevant to the processing and shelf-life of many foods. Graphical abstract: Highlights: Reaction kinetics of two thiamine salts, TMN and TClHCl, were calculated. Thiamine stability and degradation pathways were highly pH dependent. pH-dependent pathway significantly affected sensory attributes of degradation.