Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD

Abstract

Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat and corn flours, respectively. In the corn flour preparations, the cake had the highest retention (99%) when compared to couscous (97%). Besides, the cake showed higher retention when compared to the wheat flour preparations due to the interactions of the folic acid with the hydrophobic amino acids of the Zein, a protein found in corn. In wheat flour preparations, vitamin retention was 87%, 80% and 57% in bread, cake, and White sauce respectively. These findings relate to the change of the physicochemical properties of food components that occurs during mixing and cooking of the ingredients.

Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement

“…Similar to other vitamins, lower vitamin B9 losses have been observed after boiling and stir-frying than those following microwave and pressure cooking (115,117) (Table 6). The vitamin B9 losses in samples cooked using a dryheat method (wheat flour cake, bread loaf, couscous, and corn cake) were lower than those cooked using a moist-heat method (white cream sauce) (79,119) due to leaching into the water. The losses of vitamin B12 after boiling are intermediate (114) (Table 6).…”

Accumulation of 5-methyltetrahydrofolate and other bioactive compounds, in the course of fermentation of green tea (Camellia sinensis) kombucha

“…Therefore, technological operations like washing, bleaching, drying and freezing would lead to folate loss. Additionally, plants from the Theaceae family are not known for being a source of folates [ [53] , [54] , [55] ]. Therefore, it was expected that folates would be absent from the tea used as substrate for SCOBY growth and kombucha preparation.…”

Selective nanosensor based on folic acid imprinted nanostructures

“…Therefore, it is very important from a clinical perspective to determine the FA sensitively. Numerous methods such as spectrophotometric [ 30 ], thermogravimetry [ 31 ], and HPLC were applied in FA measurement [ 32 ].…”