Irradiation Stability of Folic Acid in Powder and Aqueous Solution

Araújo, M.M.; Marchioni, Eric; Bergaentzlé, Martine; Zhao, Minjie; Kuntz, F.; Hahn, E. A. von; Villavicencio, Anna L.C.H.

doi:10.1021/jf103977q

Cited by 20 publications

(12 citation statements)

References 22 publications

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“…Radiation doses over 1 kGy degraded intensely FA molecule into more polar fragments. These results are in accordance with others studies on FA radio-stability (Araújo et al, 2011;Araújo et al, 2012;El-Dessouky et al, 1988;Kesavan et al, 2003). During the development of the proposed LC/UV method, gradient conditions were optimized including an increase of organic phase (MeOH) concentration up to 100%.…”

Section: Resultssupporting

confidence: 87%

“…In addition, the consumers are concerned about the food they eat and ask for more assurances on the quality, the safety and the geographical origin of the products that they consume (Di Stefano et al, 2012). Despite few reports on FA radio-degradation found in literature (Araújo et al, 2011;El-Dessouky, Abd-Elwahab, & Turk, 1988;Kesavan, Pote, Batra, Viswanathan, 2003;Nakken & Pihl, 1966) much is still let to be known, specially on the mechanism of FA radiolysis. The purpose of the present work is to identify and quantify by HPLC the radio-degradation products of folic acid aqueous solutions submitted to increasing doses of ionizing radiation and to investigate the possible radio-degradation mechanism of this vitamin.…”

Section: Introductionmentioning

confidence: 96%

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Mechanism of folic acid radiolysis in aqueous solution

Araújo

Marchioni

Villavicencio

et al. 2015

LWT - Food Science and Technology

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Chemical compounds studied in this article: Folic acid (PubChem CID: 6037) 4aminobenzoic acid (PubChem CID: 978) p-aminobenzoyl-L-glutamic acid (PubChem CID: 196473) N-(4-nitrobenzoyl)-L-glutamic acid hemihydrate (PubChem CID: 95525) pterine-6-carboxylic acid (PubChem CID: 70361) pteroic acid (PubChem CID: 95054) xanthopterin monohydrate (PubChem CID: 2723796) 6-(hydroxymethyl)pterin (PubChem CID: 69736) a b s t r a c t Folates compounds are a B group vitamin vital for important biochemical processes like DNA synthesis and repair and in certain biological reactions as a cofactor. Folic acid (FA) is composed of a pteridine ring, p-aminobenzoic acid and glutamate moieties. Separately, the three moieties have no vitamin activity. Folate deficiency can lead to increased risk of several pathologies. FA is known to be a sensitive compound, easily degraded by pH, light, heat and food processing. Food irradiation is a process exposing food to ionizing radiations to reduce storage losses, extend shelf life and microbiological safety. Radiation treatment produces oxygen radicals and thereby induces oxidative damage in biomolecules such as proteins, lipids, DNA and vitamins. In the present work, aqueous FA solutions are submitted to electronbeam (E-beam) radiation in a dose range of 0.25e10 kGy. Upon irradiation, main FA radio-products are quantified by HPLC. E-beam processing undergoes radiolysis to yield some known FA photoproducts and also new radio-products are formed: 6-(hydroxymethyl)pterin and N-(4-nitrobenzoyl)-L-glutamic acid. A radio-degradation pathway of FA is also discussed.

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 96%

Mechanism of folic acid radiolysis in aqueous solution

Araújo

Marchioni

Villavicencio

et al. 2015

LWT - Food Science and Technology

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“…Araújo et al (2011) found that folic acid is much less stable to irradiation in aqueous form compared with the powdered form. However, the combination of the high moisture content of masa and high masa holding temperatures prior to baking is a likely cause of chemical degradation.…”

Section: Resultsmentioning

confidence: 99%

“…However, the combination of the high moisture content of masa and high masa holding temperatures prior to baking is a likely cause of chemical degradation. Araújo et al (2011) found that folic acid is much less stable to irradiation in aqueous form compared with the powdered form. The moisture content (w/w) of all masa samples ranged from 56 to 61% (58.3 ± 1.2).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Bacterial Effects on Folic Acid Loss in Fortified, Nixtamalized Corn Masa Flour

et al. 2016

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Cereal Chem. 93(5):508-512Many Mexican women are deficient in folic acid. Fortification of the corn tortilla could be an effective way to help increase the folic acid levels among the Mexican population. Previous studies have shown significant folic acid losses in the masa dough as it is held before baking. This loss in folic acid could be owing to utilization by lactic acid bacteria naturally present in the masa. The objective of this study was to determine the effect of bacteria native to corn masa on the folic acid content in masa. Bacteria in dough samples from six mills in Guadalajara, Mexico, were isolated and identified. Bacterial isolates were inoculated into sterile fortified corn masa flour, which was converted to masa and held at 56°C for 0, 3, and 6 h, replicating the conditions of freshly milled masa as held before baking. All samples, including the control, showed losses of folic acid between 66 and 79% w/w in the first 3 h of incubation. Because folic acid degradation in the sterile control sample was not different than the inoculated sample results, the decline in folic acid was not owing to bacteria (mainly Streptococcus spp.) present in the masa flour but appeared to be a chemical degradation related to time and temperature. † Corresponding

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“…In PLE systems, optimization studies generally start with determining of suitable solvent or solvent mixture and is usually followed by the same solvent in subsequent extraction operations. Buffers, diluted acids, diluted alkali, water, phosphate buffer (pH 8-9), ammonium acetate, ammonium hydroxide or other polar solvents are used often for recovery of a wide range of folic acid from diverse sample types including multivitamin, wheat flour, fortified cereal products, fruit juice, baby foods, infant milk, blood and vegetables [24][25][26]. Table 1 summarizes all optimized parameters in PLE.…”

Section: Ple Extraction Parametersmentioning

confidence: 99%

Optimization Of Extraction Parameters For Folic Acid And Antioxidant Compounds From An Edible Plant (Polygonum Cognatum Meissn) Using Pressurized Liquid Extraction (PLE) System

Ulusoy

Erdoğan²,

Karaslan³

et al. 2018

Cumhuriyet Science Journal

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Madimak (Polygonum cognatum Meissn.) plant is a wild edible plant with a cosmopolitan distribution and also traditionally consumed as food in anatolia. This study aims to optimize the extraction parameters in the pressurized liquid extraction (PLE) system and to search some beneficial properties of this plant. After the optimal extraction conditions was determined, the effect of PLE conditions on antioxidant properties was studied by using plant extracts in terms of total phenolic contents, free radical scavenging capacities and reducing power. A solvent including 1 M NaOH and water (1:99), 60 min of extraction time, 40 o C of extraction temperature and 1500 psi of pressure were optimized and found as the most productive operating conditions for PLE in the folic acid determination. Mainly, optimization of PLE conditions were carried out by considering folic acid amounts. Although antioxidant activity levels differ depending on solvent components, the similar results were obtained such in the other optimization parameters.

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Irradiation Stability of Folic Acid in Powder and Aqueous Solution

Cited by 20 publications

References 22 publications

Mechanism of folic acid radiolysis in aqueous solution

Mechanism of folic acid radiolysis in aqueous solution

Evaluation of Bacterial Effects on Folic Acid Loss in Fortified, Nixtamalized Corn Masa Flour

Optimization Of Extraction Parameters For Folic Acid And Antioxidant Compounds From An Edible Plant (Polygonum Cognatum Meissn) Using Pressurized Liquid Extraction (PLE) System

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