The stability of water soluble pure vitamins C,B2,B9,B12 and vitamins in foods (fruits, vegetables) stored and/or cooked were analyzed by UV/VIS spectroscopy. Results indicate that individual vitamins in water solution remain mostly stable maintaining their molecular structure while those vitamins in foods varied in their stability and possible reactions. The reasons for these behavior are argued on the molecular level. These results are useful for the development of culinary chemistry that lead to simple techniques applicable in everyday cooking for better health. It can also become part of preventive medicine.

Stability of vitamins in foods as part of culinary chemistry and preventive medicine

243rd National Meeting (2012)

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