12
Stability of B
2
Riboflavin is stable to heat and oxidation
therefore stable to most food processing.
The Flavin ring is not stable above pH 7.0.
All forms of B
2
are easily degraded by light in the
range of 420 – 560 nm which means special
packaging and testing precautions need to be
considered.
FMN and FAD are both converted to Riboflavin
below pH 5.0.
Light + Base
Light + Acid
