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J Agric Food Chem. 1998 Jan 19;46(1):206-210.

Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods.

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  • 1Department of Food and Nutrition, Kochi Women's University, Kochi 780, Japan, and Department of Applied Biological Chemistry, Osaka Prefecture University, Sakai 593, Japan.


To clarify the effects of microwave heating on the loss of vitamin B(12) in foods, raw beef, pork, and milk were treated by microwave heating and then their vitamin B(12) contents were determined according to a chemiluminescent vitamin B(12) assay with hog intrinsic factor. Appreciable loss ( approximately 30-40%) of vitamin B(12) occurred in the foods during microwave heating due to the degradation of vitamin B(12) molecule by microwave heating. When hydroxo vitamin B(12), which predominates in foods, was treated by microwave heating and then analyzed by silica gel 60 thin layer chromatography, two vitamin B(12) degradation products were found. One of the compounds with a R(f)() of 0.16 was purified and partially characterized. The vitamin B(12) degradation product did not show any biological activity in the growth of a vitamin B(12) requiring microorganism, Euglena gracilis Z, and was not bound to hog intrinsic factor, a mammalian vitamin B(12) binding protein. Intravenous administration of the compound (1 µg/day) for 7 days to rats showed that the compound neither has toxicity nor acts as a vitamin B(12) antagonist in mammals. These results indicate that the conversion of vitamin B(12) to the inactive vitamin B(12) degradation products occurs in foods during microwave heating.

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