Metodologia analítica para determinação de folatos e ácido fólico em alimentos

Catharino, Rodrigo Ramos; Godoy, Helena Teixeira; Pallone, Juliana Azevedo Lima

doi:10.1590/s0100-40422006000500016

Cited by 24 publications

(15 citation statements)

References 17 publications

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“…The results obtained in this study suggest the reliability of the analysis conditions used in this study (Table V), since the relative standard deviations for the peak area and retention times obtained for each sample were below the limit of 10% [18]. …”

Section: Repeatabilitysupporting

confidence: 65%

Methods for analysis of thiamin and folic acid by HPLC—DAD in fortified rice pure and mixed to milled rice before and after different cooking techniques

Silveira

Lúcia

Pirozi

et al. 2016

Acta Chromatographica

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Summary. This study aimed to optimize and validate methods for the analysis of thiamin and folic acid in fortified rice, pure and mixed to the milled rice (raw and cooked). The analysis was performed by high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). Different mobile phases were tested. Different ratios of organic modifier, pH ranges, triethylamine concentrations, and flow rates were used. For the validation, tests of recovery, repeatability, linearity, limit of detection (LOD), and limit of quantification (LOQ) were performed. The optimized methods showed good resolution of vitamins' peaks, excellent recovery (82.6 to 104%), repeatability with relative standard deviation of peak areas, and retention times less than 10% and high coefficients of determination (0.9998 for thiamin and 0.9997 for folic acid). The LOD and LOQ were 0.00193 μg and 0.0193 μg for thiamin and 0.000934 μg and 0.00934 μg for folic acid. The optimized methods demonstrated reliability and sensitivity in the detection and quantification of these vitamins in fortified rice, pure and mixed to milled rice (raw and cooked). Furthermore, the methods were performed in isocratic mode, with short run time (<13 min), reflecting positively on the economy of reagents and analysis times.

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Section: Repeatabilitysupporting

confidence: 65%

Methods for analysis of thiamin and folic acid by HPLC—DAD in fortified rice pure and mixed to milled rice before and after different cooking techniques

Silveira

Lúcia

Pirozi

et al. 2016

Acta Chromatographica

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“…The limit of detection (LOD) was performed by successive dilutions of standards followed by determination of the smallest detectable amount. The LOD was established as three times the amplitude of the baseline noise and the limit of quantification as ten times the LOD [17].…”

Section: Quality Control Of the Analytical Methodsmentioning

confidence: 99%

Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Hamacek¹,

Martino²,

Pinheiro-Sant’Ana³

2014

Fruits

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-Introduction. The Cerrado is the largest biome in the state of Minas Gerais, Brazil; it presents an enormous biodiversity represented by fruit species, highlighting murici (Byrsonima verbascifolia). The objective of our study was to investigate the physical and physicochemical characteristics, occurrence and concentration of carotenoids, vitamin C, vitamin E and folates in murici fruits from the Cerrado of Minas Gerais, Brazil. Materials and methods. Titratable acidity was determined by volumetric neutralization, pH by potentiometry, soluble solids by refractometry, moisture using an oven, ash using a muffle furnace, protein by the micro-Kjeldahl method, total dietary fiber by the nonenzymatic gravimetric method and lipids by Soxhlet extraction; carotenoids and vitamin C were analyzed by HPLC-DAD, and vitamin E and folates by HPLC with fluorescence detection. Results and discussion. The murici pulp contained 7.47 g·100 g -1 carbohydrates, 5.13 g·100 g -1 lipids, 13.58 g·100 g -1 fibers and 71.58 g·100 g -1 moisture. The pH, titratable acidity and soluble solids were 3.93, 0.77 g citric acid·100 g -1 and 10.73°Brix, respectively. The results indicated that the fruit is an excellent source of fiber and vitamin C (27.24 mg·100 g -1 ), a good source of vitamin E (1819.72 µg·100 g -1 ) for children and a source for adults and pregnant women. Folates were not found in murici. Conclusion. Murici stands out with regard to its nutritional value and can contribute significantly to the supply of nutrients, especially fiber and vitamin C. Thus, consumption of these fruits should be encouraged among families residing in the Cerrado and in other regions of Brazil. Brazil /

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“…Para a análise dos folatos em brócolis, utilizou-se a metodologia desenvolvida por Catharino et al, 24 adaptada para a matriz, que possibilitou a separação das diferentes formas da vitamina: tetraidrofolato (THF), 5-metiltetraidrofolato (5-metilTHF), 10-metil-ácidofólico (10metil-AF), 5-formiltetraidrofolato (5-formilTHF) e 10-formil-ácido fólico (10-formilAF).…”

Section: Metodologia Analíticaunclassified

Folatos em brócolis convencional e orgânico e perdas no processo de cocção em água

Pallone¹,

Catharino²,

Godoy³

2008

Quím. Nova

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Recebido em 29/1/07; aceito em 20/9/07; publicado na web em 19/3/08 FOLATES IN CONVENTIONAL AND ORGANIC BROCCOLI AND LOSSES DURING COOKING. Broccoli is a vegetable consumed in many countries and a possible source of folates, which are water-soluble vitamins active during DNA synthesis. The folates found in the samples analyzed were 5-methyltetrahydrofolate and 5-formyltetrahydrofolate. The vitamin content varied between 413.7 and 742.2 μg/100 g for 5-methyltetrahydrofolate and from 4.8 to 12.8 μg/100 g for 5-formyltetrahydrofolate. In organic broccoli the amount of 5-methyltetrahydrofolate was significantly higher than in the same vegetable cultivated by traditional methods, for the commercial samples analyzed. The losses of these folates after cooking in water were of approximately 68%, most of it (53%) found in the cooking water.Keywords: folates; broccoli; cultivation type and cooking. INTRODUÇÃONos últimos 30 anos, o avanço nos conhecimentos tornou evidente que os folatos apresentam importância vital para a saúde humana. São essenciais como cofatores na síntese de DNA e neurotransmissores, além de participarem do metabolismo de aminoácidos. A ingestão de níveis adequados de folatos é requerida para o metabolismo normal, divisão celular, funções neurais e crescimento. Gestantes devem aumentar o aporte de folatos na dieta a fim de prevenir malformações congênitas como espinha bífida e outros defeitos no tubo neural de fetos.1-3 A ingestão de quantidade abaixo de 240 μg folato/dia também está associada ao aumento de risco de partos prematuros e recém-nascidos com baixo peso. 4 A deficiência dessa vitamina também está relacionada ao risco de câncer de cólon, 5 doenças cardiovasculares ocasionadas por elevados níveis de homocisteína 6,7 e desordens cerebrais como depressão e mal de Alzheimer. 8,9 Dentre as principais fontes de folatos, os vegetais podem ser considerados as mais importantes.10 A grande variação observada nos níveis da vitamina encontrados nesses alimentos (Quadro 1), pode ser devida aos diferentes métodos de análise utilizados nas determinações, mas, também, a fatores que influenciam no crescimento e desenvolvimento da planta.Nos vegetais os derivados de folatos e sua distribuição nas diferentes porções são afetados pela luz, já que a síntese da vitamina ocorre na fotorespiração.11,12 Scott et al. 13 também apontam o grau de maturação como um parâmetro importante no teor de folatos nesse tipo de alimento, já que eles participam do processo de divisão celular e, portanto, a sua quantidade é maior nos tecidos em divisão que nos tecidos já maduros, onde não há ocorrência desse processo. Minerais como magnésio e potássio também são bastante importantes na produção de folatos pelos vegetais, participando de uma das etapas da biossíntese dessa vitamina. 13,17 Atualmente, o cultivo de vegetais, incluindo brócolis, tem sido realizado pelos métodos convencionais e também por agricultura orgânica, o que poderia acarretar em alterações na concentração de folatos. Porém, estudos avaliando a influência do tipo...

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Metodologia analítica para determinação de folatos e ácido fólico em alimentos

Cited by 24 publications

References 17 publications

Methods for analysis of thiamin and folic acid by HPLC—DAD in fortified rice pure and mixed to milled rice before and after different cooking techniques

Methods for analysis of thiamin and folic acid by HPLC—DAD in fortified rice pure and mixed to milled rice before and after different cooking techniques

Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Folatos em brócolis convencional e orgânico e perdas no processo de cocção em água

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