Folates in quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus sp.) and buckwheat ( Fagopyrum esculentum ): Influence of cooking and malting

Abstract

Effects of processing on the contents of five folate vitamers in quinoa, amaranth and buckwheat were analyzed using a trienzymatic extraction method followed by LC-MS/MS. Total folate (TF) content, corresponding to the sum of folic acid (FA), 5-methyltetrahydrofolate (5-MTHF) and 10formyltetrahydrofolate (10-CHOTHF) expressed as folic acid equivalent, in raw quinoa, amaranth and buckwheat were 309±8.07, 228±24.2 and 153±12.4 µg/100 g dw, respectively, being dominantly 5-MTHF. Boiling and steaming reduced the TF in amaranth by 58% and 22%, respectively, whereas up to a 10-15% increase was observed in quinoa. Boiling and steaming did not significantly alter the TF content in buckwheat although significant changes were observed in some individual folate vitamers. Malting, on the other hand significantly increased TF content in amaranth by 21% (276±14.2 µg/100 g dw) and buckwheat by 27% (193±20.0 µg/100 g dw), whereas no significant change in quinoa was observed. Based on the EFSA recommendations, a portion of amaranth and quinoa (either boiled, steamed or malted) may contribute up to more than 25% of the dietary reference value for folates, whereas buckwheat may contribute only 14% when cooked and 19% when malted. Results demonstrate that quinoa, amaranth and buckwheat are good sources of folates, regardless of processing.

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

“…The SP folic acid content is 3.8 times higher compared with OR sourdough and this is in agreement with [69] who reported that L. plantarum CRL 2107 + L. plantarum CRL 1964 strains are able to improve folic acid content during quinoa flour fermentation. The capacity of Lactobacillus strains to produce folic acid during fermentation is supported by a large body of literature [70][71][72][73][74]. Likewise, [55] reported that through fermentation of cereal based foods, the folate content could increase up to 700%.…”

“…Folic acid ((μg/100 g) f.w. The capacity of Lactobacillus strains to produce folic acid during fermentation is supported by a large body of literature [70][71][72][73][74]. Likewise, [55] reported that through fermentation of cereal based foods, the folate content could increase up to 700%.…”

Transcriptome Analysis Reveals the Mechanisms of Accumulation and Conversion of Folate Derivatives during Germination of Quinoa (Chenopodium quinoa Willd.) Seeds

“…22 Germination treatment further enriched total folate levels in quinoa with 5-CH 3 -THF to be identified as the major folate derivative. 23 Our previous research found that the level of 5-CH 3 -THF in 6-day-old quinoa sprouts was 50−80 times higher than that of quinoa seeds. 20 However, the molecular mechanisms involved in the surge of folate during the germination of quinoa seeds have not been well understood.…”

Comparative Analysis Reveals Changes in Some Seed Properties in Amaranth Mutant Variety ‘Zobor’ (A. hypochondriacus × A. hybridus)

“…Folate is known to be an unstable vitamin, with 35-70% loss due to storage and processing [6]. Motta et al [73] investigated the effects of processing on folate content in amaranth. The authors found that boiling and steaming reduced total folate content by 58% and 22%, respectively.…”

“…5-CHO-H 4 , which is considered rather stable, is also the predominant vitamer in cereal products [71]. Motta et al [73] identified 5-CH 3 -H 4 as the most abundant form of folate in amaranth, quinoa, and buckwheat. However, the authors detected only three folate vitamers.…”