Model Studies on the Stability of Folic Acid and 5-Methyltetrahydrofolic Acid Degradation during Thermal Treatment in Combination with High Hydrostatic Pressure

Nguyen, Manh Tuan; Indrawati, .; Hendrickx, Marc

doi:10.1021/jf026234e

Cited by 71 publications

(52 citation statements)

References 22 publications

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“…An example from the work by Nguyen et al [41] on the PATP degradation of 5-methyltetrahydrofolic acid (10 lg/ml) in phosphate buffer (0.2 M, pH 7) is shown in Fig. 5.…”

Section: Discussionmentioning

confidence: 99%

“…In the pressure range of commercial processing . Adapted from Nguyen et al [41] interest (*500-700 MPa), an isothermal pressure increase of *200 MPa changes the first-order rate constant from 0.0075 to 0.115 min -1 while an isobaric temperature increase of only *7°C achieves the same effect. This is an excellent graphic means to illustrate the temperature and pressure dependence of PATP degradation of food quality.…”

Section: Discussionmentioning

confidence: 99%

“…The stability of folic acid and 5-methyltetrahydrofolic acid treated by high pressure (up to 800 MPa) and temperature (20-65°C) was assessed by Nguyen et al [41]. The degradation rate of folic acid under combined high pressure and thermal treatments was higher than that of 5-methyltetrahydrofolic acid.…”

Section: Patp Effects On the Degradation Of Folatesmentioning

confidence: 99%

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Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing

et al. 2009

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Pressure-assisted thermal processing (PATP) at T \ 100°C can be used when enzyme inactivation and pasteurization by high pressure processing (HPP) is not feasible due to long processing times while PATP at T [ 100°C can be used when bacterial spores inactivation is necessary. In PATP, the adiabatic compression/decompression heat increases/decreases temperature almost instantaneously, and the simultaneous application of high pressure (*600-700 MPa) and temperature (*100-120°C) accelerates spore inactivation. PATP effects on chemical changes are analyzed using a reaction kinetics approach including activation volume (V a ) and activation energy (E a ) values. Reaction rates increase or decrease with pressure for negative or positive V a values, respectively, while rate temperature and pressure sensitivity depends on the magnitude of E a and V a values, respectively. The complex effects of food matrix, pH, dissolved oxygen, and presence of antioxidants show that optimization of vitamin, pigment and flavor retention while ensuring PATP microbial and enzyme inactivation will require substantially more chemical reaction kinetics research.

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“…An example from the work by Nguyen et al [41] on the PATP degradation of 5-methyltetrahydrofolic acid (10 lg/ml) in phosphate buffer (0.2 M, pH 7) is shown in Fig. 5.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing

et al. 2009

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“…In fruit and vegetables, [6S]-5-methyltetrahydrofolate ([6S]-5-CH 3 PteH 4 Glu) is the predominant natural folate form, whereas PteGlu does not naturally occur in foods but is used for fortification. It is well established that [6S]-5-CH 3 PteH 4 Glu is unstable during thermal processing (Nguyen et al, 2003 and that addition of antioxidants results in a stabilization of the natural vitamin , Oey et al, 2006. It has previously been shown that in the presence of reducing sugars (i.e.…”

Section: Introductionmentioning

confidence: 99%

Nonenzymatic glycation reaction of folate with reducing sugars: A case study on [6S]-5-methyltetrahydrofolate and fructose

Verlinde¹,

Albelda

Oey³

et al. 2006

13th World Congress of Food Science &Amp; Technology

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In the Maillard reaction, free amino groups react with reducing sugars to form nonenzymatic glycation products. It has recently been shown that in the presence of reducing sugars (i.e. fructose) folic acid is subjected to a non-enzymatic glycation reaction, which may represent an important pathway of folate degradation besides the established oxidative degradation pathways. In the current study, the thermal stability of [6S]-5-methyltetrahydrofolic acid ([6S]-5-CH 3 H 4 PteGlu, 0.4µM), the predominant naturally occuring folate derivate, was investigated on a qualitative and kinetic basis in the presence of different fructose concentrations (0-3M) in milliQ water (8.11ppm O 2 ). Samples were isothermally treated and subsequently residual concentrations of [6S]-5-CH 3 H 4 PteGlu were determined with RP-HPLC using fluorescence and UV-VIS detection with external calibration curves. Kinetic parameters were estimated using linear regression analysis. Addition of fructose (44µM -3M) prior to thermal treatment (40-100°C, 15 min) resulted in destabilisation of [6S]-5-CH 3 H 4 Pteglu depending on the fructose concentration and the severity of the treatment. Thermal degradation kinetics (40-90°C of [6S]-5-CH 3 H 4 PteGlu with or without addition of fructose (1.5M) could be described by first order reaction kinetics. Addition of fructose (1.5M) prior to thermal treatments influenced (i) the estimated degradation rate constants, and influenced (ii) the estimated temperature dependence of the rate constants, resulting in a higher [6S]-5-CH 3 H 4 PteGlu instability. MS analysis of a heated (90°C, 120min) [6S]-5-CH 3 H 4 PteGlu solution (0.4µM [6S]-5-CH 3 H 4 PteGlu, 1.5M fructose) showed a folate degradation product with m/e 532, suggesting that natural folates are probably subjected to a similar non-enzymatic glycation reaction with fructose as has previously been shown for folic acid.

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“…Temperature of folate oxidation at 0.1MPa was shifted to lower temperatures when applying pressure (>50MPa) (because of negative activation volume). As compared to conventional thermal processing, the folate stability could also be affected during HP because oxidation reaction was enhanced (Nguyen et al 2003(Nguyen et al , 2006Indrawati et al 2004Indrawati et al , 2005, . In addition, validation studies in food matrices i.e.…”

Section: Resultsmentioning

confidence: 99%

Optimizing intrinsic and extrinsic process factors to minimize folate loss in fruit and vegetables

Oey¹,

Verlinde²,

Nguyen³

et al. 2006

13th World Congress of Food Science &Amp; Technology

Self Cite

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Model Studies on the Stability of Folic Acid and 5-Methyltetrahydrofolic Acid Degradation during Thermal Treatment in Combination with High Hydrostatic Pressure

Cited by 71 publications

References 22 publications

Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing

Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing

Nonenzymatic glycation reaction of folate with reducing sugars: A case study on [6S]-5-methyltetrahydrofolate and fructose

Optimizing intrinsic and extrinsic process factors to minimize folate loss in fruit and vegetables

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