title: Influence of milk fat, milk solids, and light intensity on the light stability of vitamin A and riboflavin in lowfat milk.
abstract: Retinyl palmitate and riboflavin were quantified in milk samples exposed to fluorescent light. Effects of compositional factors were determined by comparing rates of loss of riboflavin and vitamin A in milks with different amounts of milk fat and milk solids. Upon exposure to fluorescent light, rates of vitamin A and riboflavin loss were lower in whole milk than in skim milk. Riboflavin degraded more slowly in skim milk with 1% added nonfat dry milk than in skim milk with no added solids. No additional protective effect for riboflavin was found when added solids were increased from 1 to 3%. Compared with milk with no added solids, 1% added nonfat dry milk did not increased protection for vitamin A, but a protective effect was noted when the skim milk was fortified with 3% nonfat dry milk. Increasing light intensity increased the rates of loss of both vitamins, and riboflavin was lost at a greater rate.
mesh_terms: D000818:Animals; D002417:Cattle; D004224:Diterpenes; D004355:Drug Stability; D005223:Fats; D008027:Light; D008892:Milk / Q000032:analysis*; D000084562:Retinyl Esters; D012256:Riboflavin; D014801:Vitamin A / Q000031:analogs & derivatives*
chemical_list: D004224:Diterpenes; D005223:Fats; D000084562:Retinyl Esters; D014801:Vitamin A; C014794:retinol palmitate; D012256:Riboflavin