Vitamin B12 content in raw and cooked beef
Małgorzata Czerwonka1, Arkadiusz Szterk2, Bożena Waszkiewicz-Robak2
1Department of Bromatology, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, 1 Banacha, 02-097 Warsaw, Poland.
Meat Science
|December 24, 2013
Summary
Beef muscle exhibits varied vitamin B12 distribution, with adenosylcobalamin being the dominant bioactive form. Roasting and grilling minimally impact vitamin B12, while frying significantly reduces its content.
Area of Science:
- Nutritional Science
- Food Chemistry
Background:
- Vitamin B12 (cobalamin) is essential for human health.
- Beef is a significant dietary source of vitamin B12.
- Understanding cobalamin forms and stability during cooking is crucial for nutritional assessment.
Purpose of the Study:
- To quantify vitamin B12 content in raw and cooked beef.
- To identify and profile the bioactive cobalamin forms in beef.
- To assess the impact of different cooking methods on vitamin B12.
Main Methods:
- Analysis of vitamin B12 using High-Performance Liquid Chromatography (HPLC).
- Determination of cobalamin profiles (methylcobalamin, adenosylcobalamin, hydroxycobalamin).
- Comparison of vitamin B12 content in raw, roasted, grilled, and fried beef samples.
Main Results:
- Vitamin B12 content varied across beef muscles, ranging from 0.7 to 1.5 μg/100 g.
- Adenosylcobalamin was the predominant bioactive form (68% of total cobalamins).
- Roasting and grilling caused minimal vitamin B12 loss, whereas frying resulted in a 32% reduction.
Conclusions:
- Beef is a rich source of bioavailable vitamin B12, primarily as adenosylcobalamin.
- Cooking methods significantly influence vitamin B12 retention, with frying being the least favorable.
- These findings aid in understanding beef's nutritional value and optimizing cooking practices for vitamin B12 preservation.
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