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United States Department of Agriculture

Agricultural Research Service

Title: Biotin Is Stable in Frozen Foods.

Authors
item Teague, April - UNIV OF AR MEDICAL SCIENC
item Sealey, Wendy - UNIV OF AR MEDICAL SCIENC
item McCabe Sellers, Beverly
item Mock, Donald - UNIV OF AR MEDICAL SCIENC

Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: December 16, 2003
Publication Date: April 23, 2004
Citation: Teague, A.M., Sealey, W.M., McCable-Sellers, B.J., Mock, D.M. 2004. Biotin is stable in frozen foods [abstract]. Journal of Federation of American Societies for Experimental Biology. 18(4):A143.

Technical Abstract: Accurate values for dietary biotin content are crucial for establishing recommendations such as the DRI and for determining whether marginal biotin deficiency is teratogenic in humans. Most values published prior to 2002 are likely inaccurate due to methodologic problems (Staggs et al, J Food Comp Anal, in press). A reanalysis is needed but is limited, in part, by a lack of information on stability of biotin in frozen foods. We assessed stability of biotin in frozen foods. Eight foods were stored at -20C or -80C for 4 weeks; four of those were stored for an additional 4 weeks. Biotin was released by acid hydrolysis; biotin content was determined by HPLC/avidin binding assay. Data was tested for significance by two-way ANOVA (temperature x time). For each food, biotin content did not decrease with length of storage; biotin content was stable at both storage temperatures. We conclude biotin is likely stable in most frozen foods. We propose that the sensitive and specific analytical techniques applied here can be used to determine biotin content of nationally representative foods held in frozen storage by the Nutrient Databank Laboratory. Supported by MRE G1-01028-01-E (BJM and DMM) and NIH RO1 DK36823-19 (DMM)

Last Modified: 9/23/2014
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