Determination of Riboflavin in Chocolate Milk and the Comparative Photochemical Losses of Riboflavin in Chocolate and Whole Milk

Several recent investigations have shown that the photochemical destruction of riboflavin in milk is quite rapid.Williams and Cheldelin (9) reported on factors which influence the destructive effects of light on riboflavin in liquid foods.Peterson, Itaig and Shaw (5) found losses of riboflavin in pint glass bottles of whole milk exposed to direct sunlight of 28, 50, 66 and 72 per cent after 30, 90, 120 and 210 minutes of exposure respectively.Similar results were reported by Ziegler (10).Stamberg and Theophilus (7) report a loss of about 8 per cent in brown glass bottles or paper containers after a 4-hour exposure to sunlight, as compared to a loss of 40 to 50 per cent for milk in clear glass bottles.Holmes and Jones (4) studied the losses of riboflavin under various amounts of sunlight as measured by a recording pyroheliometer.Considering the popularity of chocolate dairy drinks, it was proposed to study the effects of the added chocolate upon the riboflavin content of this beverage.EXPERIMENTAL