Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems

Stea, Tonje Holte; Johansson, Madelene; Jägerstad, Margaretha; Frølich, Wenche

doi:10.1016/j.foodchem.2006.03.009

Cited by 80 publications

(72 citation statements)

References 24 publications

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“…The differences in the folate retention between respective vegetables might be related to the vegetable properties such as the weight/surface ratio or the presence of endogenous antioxidants. A correlation between the folate losses caused by various ways of cooking and the kind of vegetable (peas, broccoli, and potatoes) was recently mentioned by Stea et al (2006). Similar data were published by McKillop et al (2002) for spinach, though a lower retention value was found in broccoli.…”

Section: Retention Of 5-mthf During the Boiling Of Selected Vegetablessupporting

confidence: 64%

Determination of folates in vegetables and their retention during boiling

Holasová¹,

Fiedlerová²,

Vavreinová³

2008

Czech J. Food Sci.

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Holasová M., Fiedlerová V., Vavreinová S. (2008): Determination of folates in vegetables and their retention during boiling. Czech J. Food Sci., 26: 31-37.HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimised for the folate release from the food matrix. Enzymatic hydrolyses using the subsequent addition of α-amylase, protease, and conjugase from hog kidney, or their combinations, were tested. The highest release values were obtained with the application of enzymes α-amylase and conjugase, amounting to 112.4-127.0% of the values obtained in the processing with sole conjugase. The simultaneous addition of both enzymes and the incubation at pH 4.9 did not suppress the release of folates. Spinach, Chinese cabbage, lettuce, cauliflower, and broccoli contained more than 50 μg of 5-MTHF/100g, whereas less than 25 μg/100 g was found in potatoes, carrot, white cabbage, green and yellow pepper. Individual vegetables differed in the folate retention during their boiling under constant conditions. The highest retention was found in Brussels sprouts, cauliflower, and broccoli. After 8 min boiling more than 75% of the initial amount of 5-MTHF remained in these vegetables. Lower values of 5-MTHF retention, between 37% and 52% of their initial content, were found in spinach, savoy cabbage, and carrot.

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Section: Retention Of 5-mthf During the Boiling Of Selected Vegetablessupporting

confidence: 64%

Determination of folates in vegetables and their retention during boiling

Holasová¹,

Fiedlerová²,

Vavreinová³

2008

Czech J. Food Sci.

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“…This concentration was in a concentration range similar to that which has been reported by other researchers (27)(28)(29).…”

Section: Methods Validationsupporting

confidence: 89%

Quantification of Total Folate, Folate Species and Polyglutamyl Folate Distribution in Winged Beans (<i>Psophocarus tetragonolobus</i> (L) DC) from Different Cultivars and Growth Stages by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry

Luo

Duan

Zou

et al. 2017

J Nutr Sci Vitaminol

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Summary Winged beans are an important natural source of some micronutrients. This paper presents the first complete characterization of folate derivatives including polyglutamyl 5-methyltetrahydrofolate (5-CH3-H4PteGlun), folate species and total folate accumulating in pods and immature seeds of winged beans from 9 cultivars and 7 growth stages. 5-CH3-H4PteGlun and folate species were determined with a UHPLC-MS/MS method. Accurate determination of 5-CH3-H4PteGlun and folate species was optimized and validated according to EMA guidelines including method selectivity, sensitivity, linearity, accuracy, precision, matrix effect and carry-over. The level of total folate is in the range of 73-200 g/100 g in the pods and 33-61 g/100 g in the immature seeds. The predominant folate species in winged beans is 5-CH3-H4PteGlu1. 5-CH3-H4PteGlu5 is the major polyglutamyl folate derivative. The level of total folate is increased about 4 fold with advancing maturity. For pods, the chain length is increased with growth which shifts from 5-CH3-H4PteGlu1 in the early stage to 5-CH3-H4PteGlu5 and 5-CH3-H4PteGlu6 in the 7th stage. Our findings demonstrate that winged beans are good source of folate. The validated UHPLC-MS/MS method allows for the determination of 5-CH3-H4PteGlun and folate species from other vegetable matrices.

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“…1 g of the freeze dried pea flour was reconstituted with 4 g distilled water in a glass beaker to an 80% moisture content paste. This reconstitution ratio was selected to imitate the typical moisture content of about 80%, calculated from dry matter content of commercially frozen peas of 20.5% as found by Stea et al (2006). The paste was incubated in a 20 °C water bath for 5 min.…”

Section: Sugar Contentmentioning

confidence: 99%

“…To fix this problem, pea flour made by freeze drying whole seeds and grinding them was reconstituted with distilled water to make an 80% moisture paste. This was done to imitate the actual pea moisture content of about 80% (Stea et al, 2006). High Performance Liquid Chromatography (HPLC) has been used by Martens (1986) and Bech et al (2000) to give green pea sugar profiles.…”

Section: Strengths and Weaknesses Of The Experimental Design And Methmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems

Cited by 80 publications

References 24 publications

Determination of folates in vegetables and their retention during boiling

Determination of folates in vegetables and their retention during boiling

Quantification of Total Folate, Folate Species and Polyglutamyl Folate Distribution in Winged Beans (<i>Psophocarus tetragonolobus</i> (L) DC) from Different Cultivars and Growth Stages by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

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