Thiamin (vitamin B1) and thiamin phosphate esters in five cereal grains during maturation

Non-phosphorylated thiamin (T), thiamin monophosphate (TMP), and thiamin diphosphate (TDP) were extracted from whole grains of wheat (Triticum aestivum, cv. Dekan), triticale (Triticosecale, cv. SW Talentro), rye (Secale cereale, cv. Agronom), oats (Avena sativa, cv. Dominik), and barley (Hordeum vulgare, cv. Merlot) at different growth stages (from inflorescence emergence to full ripeness of the grains) and determined with high-performance liquid chromatography and fluorescence detection. No thiamin triphosphate or adenosine thiamin triphosphate was found in these cereals. Total thiamin levels (the sum of T and its phosphate esters) determined on a dry matter (DM) basis were found to be quite similar in all grain samples throughout the analysis period, ranging from 5.59 (wheat) to 13.00 nmol/g DM (oats). In spikelets 3–5 days after flowering, the total thiamin content in all cereals was 40–75% T, 5–13% TMP, and 18–46% TDP. Generally, T increased and TDP decreased continuously with grain development, with maximum T (88–99%), and minimum TDP (2–10%) at ripeness. No TMP was detected in mature grains. The results indicate that variation in T, TMP, and TDP levels is probably due above all to the conversion of phosphorylated thiamin phosphate esters into less highly or non-phosphorylated forms.