Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads

Kariluoto, Susanna; Vahteristo, Liisa; Salovaara, Hannu; Katina, Kati; Liukkonen, Kirsi‐Helena; Piironen, Vieno

doi:10.1094/cchem.2004.81.1.134

Cited by 145 publications

(129 citation statements)

References 23 publications

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“…The increase in the all native folate forms from flour to proofed dough stage were observed. This results are in good agreement with the findings of earlier investigators, who found significantly increase of total folate during sourdough fermentation both wheat and rye flours [19,20]. They reported of some changes in native folates distribution during proofing.…”

Section: Added Folic Acid and Endogenous Folates In Wheat Breadssupporting

confidence: 93%

“…It is believed that folate enrichment in certain bioprocessed food could be achieved by using strains of baker's yeast better at producing folate compared to traditional species. Although 5-formyltetrahydrofolate is believed to be the most stable form of reduced folate [20][21][22], the highest decrease of this derivative during baking was noted. In our study as well as that of Osseyi et al [19] baking process did not reduced the level of 5-methyltetrahydrofolate but even 51% increase from flour to bread stage was observed.…”

Section: Added Folic Acid and Endogenous Folates In Wheat Breadsmentioning

confidence: 99%

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Effect of Baking Process on Added Folic Acid and Endogenous Folates Stability in Wheat and Rye Breads

Gujska

Majewska

2005

Plant Foods Hum Nutr

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In Poland bread as a staple food both made from wheat and rye flour can be a potential product for future fortification with folic acid. The objective of the study was to examine the effect of fermentation and baking on added folic acid and some endogenous folates stability during breadmaking of rye and wheat breads. Breads were produced using the formulation containing enriched flour with 0.2 mg folic acid/100 g product, baker's yeast and additionally ascorbic acid for wheat bread and lactic acid for rye bread. Folates were extracted with Hepes/Ches buffer (pH = 7.85) followed by destruction of matrix by amylase and protease and deconjugation with rat serum conjugase. Affinity chromatography (FBP bovine milk) was used to purify and concentrate samples. The folates were separated by HPLC with C18 column and with a combination of fluorescence and UV detection. For both rye and wheat breads there was a decrease of folic acid from flour to bread stage. The total losses depend on baking process and ranged from 12 to 21%. Some changes in the level of different native folate forms during the stage of baking process were also observed.

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Section: Added Folic Acid and Endogenous Folates In Wheat Breadssupporting

confidence: 93%

Section: Added Folic Acid and Endogenous Folates In Wheat Breadsmentioning

confidence: 99%

Effect of Baking Process on Added Folic Acid and Endogenous Folates Stability in Wheat and Rye Breads

Gujska

Majewska

2005

Plant Foods Hum Nutr

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“…Previous studies have also reported a loss of 7% to 67% endogenous 5-CH 3 THF when proofed dough is baked at about 240˚C for 40 min [10,12]. Biodar has referred to their unpublished data that reported the micro-encapsulated 5-CH 3 THF-Ca (using inert carriers) is about 90% recoverable from baked bread, and 75% recoverable from breakfast cereals, in which it had been incorporated during the manufacturing process [25].…”

Section: Fortification Of Biscuits With 5-ch 3 Thfmentioning

confidence: 99%

“…There have been few studies where the effect of bread baking on folate compounds is studied but there is no data on stability of 5-CH 3 THF vitamer in biscuit [10][11][12]. This project is aimed at investigating the delivery of encapsulated and unencapsulated 5-CH 3 THF into the biscuit and the recovery of 5-CH 3 THF under different baking times and temperatures.…”

Section: Introductionmentioning

confidence: 99%

Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

Shrestha¹,

Arcot²,

Dhital³

et al. 2012

FNS

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Among the folate compounds, 5-methyltetrahydrofolic acid (5-CH 3 THF) is regarded as one of the most bioactive forms of folate. It is regarded as the better source of folate to humans as compared to folic acid, a synthetic form of folate, which is used for fortifying foods to prevent the incidence of neural tube defects in the new born babies. The use of 5-CH 3 THF as an alternative fortificant, in place of folic acid, has been explored by various researchers. However, fortification of 5-CH 3 THF is problematic due to its lower stability. This study investigated the stability of microencapsulated 5-CH 3 THF in biscuits baked at various temperatures and times as well as changes in their physical properties. Microcapsule with pectin and alginate ratio of 80:20, prepared by spray drying, gave the highest retention (68.6%) of the 5-CH 3 THF, therefore, chosen for fortification. The encapsulated and unencapsulated 5-CH 3 THF were mixed separately with flour and biscuit ingredients and baked at 180˚C, 200˚C and 220˚C, each for 5, 9 and 12 min. The inclusion of encapsulated and unencapsulated 5-CH 3 THF in the biscuit formulation and subsequent baking at various temperatures and times resulted in retention of 5-CH 3 THF from 19.1% to 1.7%. Microencapsulation of 5-CH 3 THF slightly improved the retention of 5-CH 3 THF over unencapsuated biscuits at 180˚C for 5 min, but almost no such effect was achieved under baking temperatures of 200˚C and 220˚C. Physical analysis showed darker colour, harder texture and lower moisture content for biscuits baked at higher test temperatures. It seems intense heating condition that caused "over baking" of the biscuit likely to be responsible for the loss of the vitamin as well as less desirable physical properties of the biscuits.

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“…Folatos são encontrados em produtos de bioprocessos como produtos lácteos 10 e de panificação 33,3,26 , mostrando que as leveduras, mesmo em processos de transformação de alguns tipos de produtos de origem animal e vegetal, mantêm e/ou aumentam a quantidade de folatos originalmente presentes nesses alimentos 26 .…”

Section: Quantificação De 5-metiltetrahidrofolato No Processamento E unclassified

Quantificação de 5-metiltetrahidrofolato no processamento e conservação de vinhos de uvas viníferas e híbridas

Facco¹,

Fogaça²,

Daudt³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoOs folatos compõem uma classe de vitaminas redescoberta nas últimas décadas pela sua importante associação com diversas funções, nos vários processos metabólicos no organismo humano. As principais fontes descritas na literatura são os vegetais, os cereais e as leveduras. Objetivou-se quantificar o 5-metiltetrahidrofolato (5-metilTFH) em vinhos durante o processamento e conservação. Foram coletadas amostras de vinhos tintos das variedades viníferas Cabernet Sauvignon, Merlot e Pinot noir, e das não viníferas Isabel (tinta) e Niágara (branca) na colheita, no final da fermentação alcoólica, e maloláctica e seguindo-se aos 4, 7, 12 e 24 meses de conservação a partir do início da fermentação. A técnica de Cromatografia Líquida de Alta Eficiência (CLAE) foi utilizada para a separação, identificação e quantificação. Os resultados mostraram que os níveis de 5-metil-THF aumentaram consideravelmente durante a fermentação alcoólica e continuaram aumentando até o término da fermentação maloláctica. Os níveis mantiveram-se estáveis durante um período de 3 a 6 meses para o vinho branco e de 1 a 2 anos para os vinhos tintos, dependendo da variedade. Os vinhos tintos de viníferas se mostraram uma boa fonte de 5-metilTHF. Palavras-chave: folatos; vinho; leveduras. AbstractFolates are a class of vitamins that have been rediscovered in recent decades because of their association with various metabolic processes in the human organism. The main sources of folates described the scientific literature are vegetables, cereals and yeasts. The purpose of this study was to quantify 5-methyltetrahydrofolate (5-methyl-THF) in wines during wine production and aging. Red wines made from Cabernet Sauvignon, Merlot, and Pinot Noir wine grape varieties, and from Isabel (red) and Niagara (white) non-wine grape varieties were analyzed. The samples were analyzed at the beginning of fermentation, at the end of alcoholic and malolactic fermentation, and periodically at 4, 7, 12 and 24 months of age. High Performance Liquid Cromatography was used to separate, identify and quantify the folates. The results showed that the levels of 5-methyl-THF increased considerably during fermentation and continued to increase until the end of malolactic fermentation. The levels remained stable over a period of 3 to 6 months in the white wines and for 1 to 2 years in red wines, depending on the variety. The red wines proved to be a good source of 5-methyl-THF. Keywords: folate; wine; yeast. O ácido fólico (2-amino-4-hidroxi-6-metilenoaminobenzol-L-glutâmico), também é conhecido como ácido pteroilglutâmi-co, vitamina B 9 e vitamina M. Está naturalmente presente em alimentos, geralmente, na forma reduzida, como derivados de poliglutamatos, com 2 a 7 resíduos de ácido glutâmico, conhecidos como folatos 16 . Folato é um termo geral que se refere a compostos não só estruturalmente, mas também com atividade semelhante a do ácido fólico 5,27 . O interesse pelos folatos tem crescido nos últimos anos com as descobertas relaciona...

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Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads

Cited by 145 publications

References 23 publications

Effect of Baking Process on Added Folic Acid and Endogenous Folates Stability in Wheat and Rye Breads

Effect of Baking Process on Added Folic Acid and Endogenous Folates Stability in Wheat and Rye Breads

Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

Quantificação de 5-metiltetrahidrofolato no processamento e conservação de vinhos de uvas viníferas e híbridas

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