Testing of folate conjugase from chicken pancreas vs. commercial enzyme and studying the effect of cooking on folate retention in Thai foods

Soongsongkiat, Mayuree; Puwastien, Prapasri; Jittinandana, Sitima; Dee-Uam, Angkansiri; Sungpuag, Pongtorn

doi:10.1016/j.jfca.2010.02.010

Cited by 10 publications

(5 citation statements)

References 47 publications

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“…Although the literature provides scarce data on folate stability in eggs, previous reports-in agreement with the current study-showed folates in yolk from conventional eggs to be fairly stable following boiling, with losses not exceeding 10% [34,43]. Soongsongkiat et al [42] demonstrated a much higher loss of 39%. In turn Altic et al [21] reported that cooking folate-enriched eggs had no significant effect on folate stability.…”

Section: Resultssupporting

confidence: 91%

“…However, these eggs were not found to differ significantly (p < 0.05) in folate content compared with the free range and barn ones. The results obtained for organic eggs correspond well to the values presented for eggs of unknown origin by Soongsongkiat et al (117 µg/100 g) [42] and Yon et al [43] (114 µg/100 g). Organic eggs from our study showed folate levels (93.7-142.8) comparable those found in folate-enriched free-range eggs reported by Altic et al [21] (123.2 µg/100 g).…”

Section: Resultssupporting

confidence: 90%

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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: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 90%

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

et al. 2021

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“…Most naturally occurring folates are polyglutamates, and the deconjugation step is necessary for monoglutamate quantification. Accordingly, the combined usage of chicken pancreas and rat serum as conjugase has proven to be as effective as the tri-enzyme method or even four enzymes in legume crops (Figure 2C) [34,43,69]. Furthermore, extraction time is reduced using conjugase treatment alone.…”

Section: Analytical Challenges In Folate Quantificationmentioning

confidence: 99%

Folate Biofortification in Soybean: Challenges and Prospects

et al. 2023

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Folate deficiency is a significant global health issue that affects millions of people and causes severe adverse effects. Major staple crops, which provide significant amounts of calories, often contain inadequate folate levels. Synthetic fortification has contributed to a reduction in low-folate populations, but a more sustainable solution is needed. Biofortification, or the breeding of crops to naturally increase their nutrient content, is a promising alternative. Soybean is a highly nutritious crop and a good candidate for folate biofortification. However, studies on folate have been limited due to the challenges in folate analysis. The development of sensitive and selective tools, reference materials, and studies on the stability of folate vitamers in crops has facilitated the development of improved folate determination methods. Additionally, the soybean folate biofortification program can be improved by leveraging previous studies in major cereals, common bean and pea, as well as combining conventional breeding with new genomics approaches. In this review, we discuss the folate content, composition, and analytical challenges in soybean and suggest possible frameworks and strategies for folate biofortification in soybean. We also conducted an in silico analysis of key folate biosynthesis enzymes in soybean.

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“…Besides, the novel photosynthetic proteins-based devices, called biosensors, have been successfully developed in food analysis applications with promising expectations for the detection of folate content (Lavecchia et al, 2011). Despite the plethora of analytical strategies available for food folate measurement, many procedural complexities continue to result in poor agreement among methods and laboratories (Koontz et al, 2005;Soongsongkiat et al, 2010).…”

Section: Determination Of Folate Content In Ready-to-eat Productsmentioning

confidence: 99%