EFFECT OF PROCESSING ON VITAMINS 7 



The human body is able to store and hold in reserve a surplus of vitamin E. 

 Blackfan (12) in reporting for his Committee on Growth and Development 

 of the Child, at the White House Conference in 1932, states, "There is no 

 clinical evidence that there is a vitamin E problem so far as humans 

 are concerned." 



VITAMIN B (Bi) 

 Effect of Freezing and Storage on Vitamin B (B x ) 



The antineuritic vitamin is well distributed in plant materials, though in 

 many fruits in rather limited amounts. Vitamin B is water soluble and may 

 be easily leached from plant tissues, especially with the aid of heat. Often 

 referred to in the past as the 'heat -labile vitamin B," it appears that this 

 vitamin is much more stable than was previously thought. Von Euler (50) in 1936 

 contributed a good concise summary of recent studies of the water-soluble 

 vitamins. 



Langley, Richardson, and Andes (117) found no loss in B in carrots during 

 4 months' cellar storage. They reported that canned carrots lost vitamins 

 A, B, and C after 6 months' cellar storage. Similarly, Douglass and Richardson 

 (40) and also House, Nelson, and Haber (92) observed no loss in the common 

 storage of carrots. They also found no differences in B content of field-grown 

 and hothouse lettuce and tomatoes. As a result of limited data, Jones and 

 Nelson (100) reported an apparent loss of B in storage of tomatoes. Treat- 

 ment with ethylene gas was without effect. Daniel and Munsell (32) reported 

 that Malaga and Sultanina grapes were fair sources of vitamin B, but very 

 little of the vitamin was present in two brands of grape juice tested. Vacca 

 (214) found no B in Italian grapes. 



The only reference which was found on the effect of freezing on vitamin B 

 is by Morgan, Kimmel, Field, and Nichols (152). Their work indicated a 

 rapid loss of B regardless of whether or not the gases had been removed from 

 Sultanina grapes and raisins. Much more research is urgently needed to 

 ascertain definitely the stability of vitamin B to the freezing, storage, and the 

 defrosting of foods. 



Effect of Drying on Vitamin B (B x ) 



Dried prunes contain 0.8 to 1.0 Sherman unit of vitamin B per gram, as 

 determined by Morgan, Hunt, and Squier (151). Morgan (146) observed 

 some loss of B in the drying of prunes, apricots, grapes, and peaches. The 

 use of sulfur dioxide did not conserve the vitamin. Figs were shown to contain 

 2.5 to 7.1 units of B per gram. Sulfuring the figs reduced their content of 

 vitamin B, according to Morgan, Field, Kimmel, and Nichols (149). Kline, 

 Keenan, Elvehjem, and Hart (104) and Keenan and Kline (102) found that 

 exposure to dry heat at 212° F. had no effect on vitamins B or G. In fact, 

 B was uninjured when kiln-heated at 248° F. for 24 hours. Under similar 

 conditions G was destroyed. Sherman and Spohn (194) found that B was 

 more easily destroyed by heat in liquid than in dry milk. However, Dutcher 

 and Francis (44) found no loss in evaporated milk. 



