Effect of cooking methods on the stability of thiamin and folic acid in fortified rice

Abstract

Rice fortification offers great potential to deliver essential micronutrients to a large part of the world population. However, high temperatures required for cooking rice are deleterious to thermally labile micronutrients. This study evaluated the content and stability of thiamin and folic acid in fortified rice after different cooking methods (stir-frying, boiling, cooking in a microwave oven and boiling in a Food Service). The analyses were performed by High Performance Liquid Chromatography (HPLC). The fortified rice showed the highest thiamin content (0.97 mg/kg) and retention (65.4%) when cooked in microwave oven, and for folic acid the lowest content (0.17 mg/kg) and the highest retention (96.11%) when cooked in a Food Service and stir-fried, respectively. In conclusion, the stability of thiamin and folic acid varied according to the cooking method and the stability of folic acid presented higher percentages in relation to thiamin in the different methods. [Formula: see text].

Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement

“…Following the cooking of rice, the vitamin losses (B1, B2, B3, B5, and B6) were lower for the rice fortified by soaking than for the rice fortified using a spraying method (114). Similar to other vitamins, lower vitamin B9 losses have been observed after boiling and stir-frying than those following microwave and pressure cooking (115,117) (Table 6). The vitamin B9 losses in samples cooked using a dryheat method (wheat flour cake, bread loaf, couscous, and corn cake) were lower than those cooked using a moist-heat method (white cream sauce) (79,119) due to leaching into the water.…”

“…Vitamin B1 losses following cooking are dependent on the method of cooking with the lowest observed losses during boiling ( 72 , 114 ) and the highest in the case of pressure cooking ( 115 , 117 ). The rate of vitamin B1 loss at 121°C is faster than that at 99°C or below, indicating that temperature is one of the most important factors in determining cooking losses.…”

Retention, stability, iron bioavailability and sensory evaluation of extruded rice fortified with iron, folic acid and vitamin B12

“…Similar to these results, substantial retention of folic acid (74%) and vitamin B 12 (89%) from fortified rice produced by different manufacturers has been reported during rinsing and cooking. Further, >75% retention of folic acid has been demonstrated during variety of cooking methods (C. M. Silveira et al, 2017). Together this evidence indicates that folic acid and vitamin B 12 , although significantly lost during rinsing of rice with excess water, cooking has no additional impact on their stability.…”

Food Bioactive Compounds and Their Interference in Drug Pharmacokinetic/Pharmacodynamic Profiles

“…Conversely, dietary recommendations do not exactly satisfy individual needs and CAMs, such as dietary supplements, can fill the nutritional gap between needs and intakes, thus ameliorating the nutritional status or avoiding specific heath issues [99]. In parallel, food was enriched or fortified in order to avoid either natural impoverishment [100] or the impact of cooking methods on nutritional values [101]. CAM approaches can attain confident results if well managed, for instance protein-redistribution diet in Parkinson’s disease treated with levodopa [102], low day-to-day variability in dietary vitamin K during warfarin therapy [7], low-fat meals for oral chemotherapeutics [22], regular water and sodium intake with lithium [103], or low-tyramine diet with monoamine oxidase inhibitors [104].…”