Application of a Tri-Enzyme Extraction for Total Folate Determination in Foods

Abstract

A tri-enzyme digestion procedure using chicken pancreas conjugase, a-amylase, and Pronase® was evaluated to determine Its usefulness In the microbiological quantitation of total folate In foods. Folate values obtained by traditional conjugase digestion were compared to those obtained by the tri-enzyme method for 12 food products that represent diverse matrixes. The tri-enzyme treatment Increased measurable folate from most foods when compared to levels found after conjugase digestion. Largest Increases were noted for tuna fish (51%) and yogurt (33%) after tri-enzyme digestion. For the 12 foods, a mean increase of 19% In measurable folate was obtained with tri-enzyme treatment. The study shows that traditional conjugase treatment does not completely free folate from complex food matrixes before microbiological analysis. Further, as other Investigations have suggested, current accepted methods for folate analysis may be underestimating folate levels In foods

Folic Acid Fortification of Wheat Flour: Chile

“…Folate was extracted from the sample using a modification of the tri-enzyme extraction method. 11 Folate content was measured using the microplate adaptation of the microbiological assay at the University of Florida. 12 The folate content for the 100 bread samples was 202 Ϯ 94 g/100 g of bread (range 22-416 g/100 g).…”

Folic Acid Content in Thermostabilized and Freeze‐Dried Space Shuttle Foods

“…The folacin values from a variety of commercially prepared shuttle menu items (Table 3) compared favorably with published data. Martin et al (1990) found 0.095 pg of folate/g (wet weight) of canned tuna; we found 0.084 -t 0.009 pg folate/g (wet weight) of the tuna-salad spread. In contrast, others have reported folate concentrations (per gram wet weight) of 0.11 l.tg/ g for yogurt, 0.1 I pg/g for smoked ham, and 0.49 pg/g for hardcooked eggs (Perloff and Butrum, 1977).…”

“…Although most foods analyzed were mixtures, mean folate values were similar to those reported by others for each primary vegetable. Martin et al (1990) found folate levels of 1.30 fig/g wet weight for frozen cauliflower and 1.26 pg/g for frozen spinach. In their review, Perloff and Butrum (1977) found folacin levels (per gram wet weight) of 0.56 pg in cooked broccoli and 0.44 pg in raw green beans.…”

“…Samples were cooled to room temperature (-23°C) and homogenized using an Omni Mixer Homogenizer (Omni International, Inc., Waterbury, CT). Duplicate aliquots from each homogenate were digested with a modified m-enzyme procedure (Martin et al, 1990). Briefly, homogenate was adjusted to pH 7.0 with either sodium hydroxide or hydrochloric acid, then 20 mg o-amylase and 3 mg of chicken pancreas conjugase (Kirsch and Chen, 1984) were added/g food.…”

Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice

“…The samples were loaded in an atomic absorption spectrophotometer to assess the concentration of iron. Likewise, fortified rice treatments were also scrutinized for folate concentration using trienzyme extraction following the protocol of Martin et al (1989). Purposely, 1 g rice sample was homogenized in 10 vol.…”