Effect of Baking Process on Added Folic Acid and Endogenous Folates Stability in Wheat and Rye Breads

Gujska, Elżbieta; Majewska, Katarzyna

doi:10.1007/s11130-005-5097-0

Cited by 54 publications

(46 citation statements)

References 22 publications

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“…The Dutch and German beers also contained 5-methyltetrahydrofolate 10,12 , but folic acid only appeared in the German beer 10 . Folic acid is probably not a significant naturally occurring form of the vitamin in food, but it is often found in small quantities as an oxidation product of tetrahydrofolate 8 . Blakley 3 , in his work concerning the biochemistry of pteridines, reported that dihydrofolate and tetrahydrofolate were rapidly oxidized by air at neutral pH.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Folate Form Distribution in Spanish Beers Using Combined Affinity and Ion-Pair Chromatography

Póo-Prieto

Alonso-Aperte

Varela-Moreiras³

2011

Journal of the Institute of Brewing

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J. Inst. Brew. 117(2), 188-194, 2011Folates and derivatives usually occur as polyglutamates, in different oxidized forms and substitutions in nature. The multiplicity of forms and the generally low content in food makes quantitative analysis of folate a difficult task. A method that uses affinity chromatography followed by ion-pair high performance liquid chromatography was adapted to the analysis of folate distribution in Spanish beers, with simultaneous information on the pteridine ring structure and the glutamate residues. On average, total folate concentration (as sum of individual vitamers expressed in folic acid) in the analyzed beers was 2.0 µg/100 mL. For all the beers, folates were present as monoglutamates and the analysis showed a total absence of polyglutamyl folates. The distribution of the monoglutamyl folate derivatives analyzed in Spanish beers was: 10-formyltetrahydrofolate (41.7% of total folate), tetrahydrofolate (26.5%), 5-methyltetrahydrofolate (17.2%) and folic acid (14.6%). This study provides new information regarding the distribution of naturally occurring folates in beer and contributes to the assessment of folate bioavailability in this beverage.

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Section: Discussionmentioning

confidence: 99%

Analysis of Folate Form Distribution in Spanish Beers Using Combined Affinity and Ion-Pair Chromatography

Póo-Prieto

Alonso-Aperte

Varela-Moreiras³

2011

Journal of the Institute of Brewing

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“…The effect of baking on the folic acid content was also studied with wheat and rye bread, and significant losses of folic acid in wheat (237 ± 7-184 ± 5) and rye breads (223 ± 9-158 ± 6) after baking were observed. They found that only the added folic acid content decreased but the endogenous one remained unchanged during baking (Gujska & Majewska 2005).…”

Section: Micronutrients Fortification: Unencapsulated Vs Microencapsmentioning

confidence: 99%

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Majeed¹,

Qazi²,

Safdar³

et al. 2013

Czech J. Food Sci.

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Majeed H., Jamshaid Qazi H., Safdar W., Fang Z. (2013): Microencapsulation can be a Novel tool in wheat flour with micronutrients fortification: Current trends and future applications -a review. Czech J. Food Sci., 31: 527-540.Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countries. Wheat is an important cereal crop grown worldwide and its per capita consumption is high even in the developing countries. Being a most popular dietary food component, fortification of wheat flour with micronutrients like iron, vitamin A, folic acid, zinc, and iodine is expected to be the most effective strategy to overcome the related deficiencies and, if mandated, could be helpful in achieving the international health goals. However, on the other hand food fortification (Direct mixing) with micronutrients might cause unwanted sensory changes and interaction with food components resulting in a lower bioavailability. Microencapsulation may be helpful to prevent unwanted sensory changes and diminish micronutrients interactions with wheat flour components. The current review will focus on the technical issues related to the fortification (Direct mixing) of wheat flour and prospects of microencapsulation technology in fortification.

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“…Apesar das farinhas de . Gujska e Majewska (2005) relataram o valor médio de 237 ± 7 µg.100 g -1 para a concentração desse nutriente, em farinhas encontradas em mercados da Polônia (o enriquecimento não é obrigatório). Recentemente, Sadighi et al (2008) avaliaram farinhas fortificadas com ferro no Irã e concluíram que 14% das amostras apresentaram quantidades aceitáveis do mineral, 74,4% continham quantidade adequada e em 11,6% foi observado teor de ferro abaixo do esperado.…”

Section: Cinzasunclassified

Investigação da qualidade de farinhas enriquecidas utilizando Análise por Componentes Principais (PCA)

Soeiro

Boen

Pereira-Filho

et al. 2010

Ciênc. Tecnol. Aliment.

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A qualidade de farinhas é determinada por uma variedade de características que podem ser classificadas em físicas, químicas, enzimáticas e funcionais (RASPER, 1991). Dentre as características físicas e químicas, o estabelecimento da composição centesimal está diretamente relacionado à classificação desses produtos em relação aos padrões de qualidade e identidade (AGÊNCIA..., 2008). Para o caso especial de farinhas enriquecidas com vitaminas e minerais, os componentes majoritários podem influenciar diretamente na manutenção dos micronutrientes, principalmente durante a estocagem desses produtos (GUTKOSKI; JACOBSEN, 2002).A fortificação de alimentos com nutrientes é uma prática aceita e empregada pelos processadores de alimentos desde a AbstractSome countries, including Brazil (resolution -RDC # 344, 2004), have issued a regulation stipulating that corn and wheat flours have to be fortified with folic acid and iron. The main objective of this work was to investigate some enriched flour characteristics using Principal Component Analysis (PCA). Wheat and corn flours presented, on average, acceptable centesimal composition according to the Brazilian Legislation. For the wheat flours investigated, the folic acid concentration was, on average, close to the expected value. Corn flours contained higher amount of vitamin. For both types of flour, the iron content exceeded the label claim of the products. Parameters, such as folic acid, iron, protein, lipids, moisture, ash, and carbohydrates content were present in 30 flour packages purchased from the local market. A matrix with 30 rows and 7 columns was organized and the data was autoscaled. The first information observed was an expected discrimination according to the type of flour. The wheat flours were characterized by high protein, moisture, and ash content. On the other hand, the corn flours had high iron, carbohydrates, lipids, and folic acid. Another important observation was related to the package type. It was noted that the flours packed in plastic bags had less folic acid (152 µg.100 g -1 , on average) than those packed in paper (259 µg.100 g -1 , on average) bags. This behavior is probably due to the light incidence during the storage period. This study can be useful to help the governmental authorities in the enriched food program evaluation. In this case, it will be possible to set suitable rules for appropriate food packaging. Keywords: enriched flour; iron; folic acid; chemometry. ResumoAlguns países, incluindo o Brasil (RDC 344, 2002), instituíram uma regulamentação indicando que farinhas de milho e trigo devem ser enriquecidas com ácido fólico e ferro. O principal objetivo deste trabalho foi a avaliação de algumas características de farinhas enriquecidas usando a Análise por Componentes Principais (PCA). Parâmetros como o teor de ácido fólico, ferro, proteína, lipídios, umidade, cinzas e carboidratos foram avaliados em 30 embalagens de farinhas adquiridas em comércio local. As farinhas de trigo e milho apresentaram, em média, composição centesimal aceitáv...

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Effect of Baking Process on Added Folic Acid and Endogenous Folates Stability in Wheat and Rye Breads

Cited by 54 publications

References 22 publications

Analysis of Folate Form Distribution in Spanish Beers Using Combined Affinity and Ion-Pair Chromatography

Analysis of Folate Form Distribution in Spanish Beers Using Combined Affinity and Ion-Pair Chromatography

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Investigação da qualidade de farinhas enriquecidas utilizando Análise por Componentes Principais (PCA)

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