Riboflavin Cooking Losses and Bioaccessibility in Red Meats

Abstract

This study aimed to investigate the loss of riboflavin in meats by different cooking methods and determine the bioaccessibility of riboflavin in meat products using a simulated in vitro gastrointestinal system. The measured amount of riboflavin in raw meats was in the range of 75-195 mu g/100 g. Cooking loss of riboflavin were between 5.09-89.23%. Riboflavin bioaccessibility was between 10-60%. In this study, it was revealed that riboflavin content in meats, which is an important part of nutrition, was affected by in vitro digestion. It is a well-known fact that nutrient losses can occur with cooking food.