Folates retention in brassica vegetables consumed in Brazil after different cooking methods.
Arch Latinoam Nutr
; 64(1): 59-68, 2014 Mar.
Article
en En
| MEDLINE
| ID: mdl-25798474
ABSTRACT
The present study aimed to determine the effects of different traditional cooking methods on folate (tetrahydrofolate - THF, 5-methyltetrahydrofolate - 5- MTHF and 5-formyltetrahydrofolate - 5-FTHF) retention in leafy vegetables. The analysis of folates was carried out by high performance liquid chromatography (HPLC), with detection by fluorescence, using gradient elution, mobile phase of acetonitrile and phosphate buf- fer solution. The retention of isomers in vegetables after cooking ranged from 17.0 % to 87.2 % for THF, 53.4 - 94.1% for 5-MTHF and 39.0 - 107.9% for 5-FTHF. The retention of folates depended on the food matrix, the kind of isomer, and the cooking methods used. It is recommended that one should have more control over the choices for methods and time of cooking and the amount of water used at home and at foodservice as well.
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Base de datos:
MEDLINE
Asunto principal:
Brassica
/
Tetrahidrofolatos
/
Leucovorina
/
Spinacia oleracea
/
Culinaria
País/Región como asunto:
America do sul
/
Brasil
Idioma:
En
Revista:
Arch Latinoam Nutr
Año:
2014
Tipo del documento:
Article