Effect of Different Cooking Methods on Folate Content in Chicken Liver

Czarnowska-Kujawska, Marta; Draszanowska, Anna; Gujska, Elżbieta

doi:10.3390/foods9101431

Cited by 8 publications

(9 citation statements)

References 48 publications

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“…The results from our previous studies [32,33] confirmed high folate content in animal liver and satisfactory stability of certain folate vitamers under various cooking methods in chicken liver. Limited information on folate content in eggs, which are reported to have the potential to improve folate supply, have prompted us to deliver basic knowledge in this field.…”

Section: Introductionsupporting

confidence: 54%

“…In turn, Seyoum et al [63] explained the greater folate stability in eggs, compared to for instance plant-derived food, with the content of their antioxidants, and particularly of cysteine which presence may result in greater folate retention. Similarly, in our previous study on folate stability, high folate retention was observed after steaming, grilling or sous-vide cooking animal liver known to have a high content of cysteine [33]. Each farming system was represented by three producers.…”

Section: Resultsmentioning

confidence: 67%

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Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

et al. 2021

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This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p < 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did not exceed 15%. The color of yolk of the most folate-abundant organic eggs, had the highest value of lightness (L*) and the lowest value of redness (a*). This, however, does not correspond to consumer preferences of intense golden yolk color.

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Section: Introductionsupporting

confidence: 54%

Section: Resultsmentioning

confidence: 67%

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

et al. 2021

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“…The baking process itself is also important. Significant losses under the influence of temperature and oxygen are widely reported in studies on the effects of various food processing on folate content in different foods [ 32 , 52 , 53 , 56 , 61 , 62 , 63 , 64 , 65 ] including studies on the bread making process [ 10 , 59 , 60 ].…”

Section: Resultsmentioning

confidence: 99%

“…The baking process itself is also important. Significant losses under the influence of temperature and oxygen are widely reported in studies on the effects of various food processing on folate content in different foods [32,52,53,56,[61][62][63][64][65] including studies on the bread making process [10,59,60]. In both types of bread, the addition of fresh kale and spinach caused a significant (P < 0.05) increase in folates (Table 4).…”

Section: Folatesmentioning

confidence: 94%

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Czarnowska-Kujawska

Starowicz

Barišić

et al. 2022

Foods

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Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation increased the phenolic content up to 2–3 times in the bread with the addition of 20% spinach and 40% kale. The highest antioxidant properties were noticed in extracts of bread with 20% kale. The in vitro digestion released the hydrophilic and lipophilic antioxidative compounds, leading to higher bioaccessibility of the breads enriched with these selected green vegetables. Even more than a 2-fold increase in folate content was observed in breads with the greatest addition of kale (20%) and spinach (40%), from 18.1 to 45.3 µg/100 g and from 37.2 to 83.2 µg/100 g, respectively, compared to the non-enriched breads. Breads with spinach showed significantly (P < 0.05) higher contents of all of the tested minerals, Cu, Mn, Fe, Zn, Mg, Ca, Na, K, and P, whereas kale enriched breads showed most of them. The results suggest that the addition of fresh green vegetables can enhance the daily supply of micronutrients and significantly increase the bioavailability of bioactive compounds with high antioxidant status.

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“…Meat plays a key role in human nutrition and evolution thanks to its components, including proteins and essential micronutrients such as Zn, Se, Fe, vitamin A, vitamin B 12 , and folate [1,2]. Most often, raw meat is subjected to various cooking methods such as boiling in water, grilling, steaming, microwave radiation, and sous vide to enhance its digestibility, sensory characteristic, and to improve its hygienic quality [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

et al. 2021

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Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.

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Effect of Different Cooking Methods on Folate Content in Chicken Liver

Cited by 8 publications

References 48 publications

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

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