Vitamin B1 (Thiamine): Role, Stability and Importance in Nutritional Analysis

Vitamin B1 (thiamine) is a water-soluble vitamin that plays a central role in carbohydrate metabolism. It functions as a coenzyme (thiamine pyrophosphate) in key metabolic pathways involved in energy production.

Thiamine is essential for the conversion of glucose into energy through pathways such as the Krebs cycle. It is particularly important in high-energy diets where carbohydrate utilisation is critical.
Literature consistently shows that thiamine has:
‣ Limited body storage
‣ A short biological half-life
‣ A continuous dietary requirement
Deficiency is associated with impaired energy metabolism and neurological dysfunction, reflecting its role in both metabolic and nervous system processes.

Thiamine is one of the less stable B vitamins and is sensitive to:
‣ Heat
‣ Alkaline conditions
‣ Processing treatments such as extrusion and cooking
Losses during processing can be significant, particularly in feed pelleting and food manufacturing. This makes thiamine a key marker for processing impact on vitamin stability.

In fortified foods and infant formula, thiamine levels must meet strict nutritional requirements.
In animal feed, thiamine is important for energy metabolism and performance, particularly in rapidly growing animals.
In premixes, thiamine is typically included at low concentrations, requiring accurate dosing and verification.

Due to its instability and low inclusion levels, thiamine requires sensitive and selective analytical methods.
Accurate measurement is necessary to:
‣ Confirm label claims
‣ Monitor processing losses
‣ Ensure formulation accuracy