Folate content of different edible portions of vegetables and fruits

Abstract

PurposeSignificant differences may occur in the nutrient content of different edible portions of vegetables and fruits. The purpose of this study was to screen the folate content of different edible portions of some common fruits and vegetables.Design/methodology/approach5‐methyltetrahydrofolate was measured using high‐performance liquid chromatography/mass spectrometry in composites of asparagus tips and stems, broccoli florets and stems, the bulb and leaves of leeks, and the peel and flesh of apples, pears, peaches, and potatoes.FindingsFolate content was significantly higher (25 µg/100 g) in asparagus tips vs stems or whole vegetable and leek bulbs compared to leaves or the whole plant, on an as‐consumed basis. No significant difference was found in the edible portions within the other products.Practical implicationsSelective consumption of asparagus tips and leek bulbs would increase folate intake compared to the whole vegetable or the stems and leaves. Consideration should be given to possible differences in composition within other vegetables and fruits not studied.Originality/valueThere have been no previous reports on folate distribution in edible portions of vegetables and fruits that are rich sources of this vitamin.

Folate Profiling in Potato (Solanum tuberosum) Tubers by Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry

“…Two authors already reported that 5-methyltetrahydrofolate and total folate concentrations are higher in the peel than in the flesh. 5,19 However, a complete folate profile from center to peel (as has already been described for minerals 21 and ascorbic acid 22 ) has not been described, yet. As such, it could be useful to compose a folate two-dimensional profile of potato tubers.…”

“…Naturally occurring folates differ in the oxidation state of the pterin ring, the substitution of one-carbon units on N5 or N10, and the number of glutamate residues . Multiple methods for folate determination in potato have been described in the literature − (Table S1, Supporting Information, gives an overview of relevant publications, ranked by technique and year), and the reported folate concentrations cover a wide range: for fresh samples, values varied from 3.0 to 76.0 μg/100 g, with an exceptionally high reported value of 125.1 μg/100 g of fresh weight (FW) by McKillop et al; for lyophilized samples, the values varied from 20.7 to 303.1 μg/100 g of dry weight (DW). Three main causes may underlie these divergent values.…”

“…First of all, there is a considerable biological variation, both between different varieties and within a single variety. Moreover, depending on the harvest or storage time, there will also be a substantial difference in the folate content of tubers from the same variety. ,, Second, there is a lack of consensus on sample treatment prior to folate analysis: homogenization was either performed by mixing or by grinding in liquid nitrogen, , and lyophilization was performed or not to express folate content in DW or FW. Remarkably, while most authors use amylase and protease (in addition to conjugase) treatments, Konings et al stated that this was not necessary, because none of the extracted folate was matrix bound .…”

Lack of data on folate in convenience foods: Should ready-to-eat products be considered relevant for folate intake? The European challenge

“…Currently, HPLC coupled with mass spectrometry (LC-MS-MS) is increasingly applied (Phillips et al, 2008;Vishnumohan et al, 2011). Alternative protein-binding and immunoassay methods exhibit unique advantages due to the inherent biospecific nature of the detection molecule (Alaburda et al, 2008;Martin et al, 2010).…”

An Investigation of Fruits and Vegetables Intake Among Female Adolescents of the City of Isfahan

“…Fruits and vegetables are lower in calories but high in vitamins, minerals and fibers (2). It is argued that fruits and vegetables can be regarded as a suitable replacement for high-fat foods, especially saturated fat, carbohydrate and sodium, so that the variety and quality of these foods can have positive health effects (3,4). It has been reported that low consumption of fruits and vegetables may decrease cardiovascular diseases by up to 31%, brain strokes up to 19%, and gastrointestinal tract cancer up to 19% (5).…”