RESUMEN
The present study aimed to determine the effects of different traditional cooking methods on folate (tetrahydrofolate - THF, 5-methyltetrahydrofolate - 5- MTHF and 5-formyltetrahydrofolate - 5-FTHF) retention in leafy vegetables. The analysis of folates was carried out by high performance liquid chromatography (HPLC), with detection by fluorescence, using gradient elution, mobile phase of acetonitrile and phosphate buffer solution. The retention of isomers in vegetables after cooking ranged from 17.0 % to 87.2 % for THF, 53.4 - 94.1% for 5-MTHF and 39.0 - 107.9% for 5-FTHF. The retention of folates depended on the food matrix, the kind of isomer, and the cooking methods used. It is recommended that one should have more control over the choices for methods and time of cooking and the amount of water used at home and at foodservice as well.
El presente estudio tuvo como objetivo determinar los efectos de los diferentes métodos de cocción tradicionales sobre la retención de folatos (tetrahidrofolato - THF, 5-metiltetrahidrofolato - 5- MTHF y 5-formiltetrahidrofolato - 5 FTHF) en hortalizas. El análisis de folatos se llevó a cabo por cromatografía líquida de alta resolución (CLAR), con detección por fluorescencia, usando elución en gradiente, fase móvil de acetonitrilo y solución tampón de fosfato. La retención de los isómeros en las hortalizas después de la cocción varió de 17,0% a 87,2% para THF, 53,4 a 94,1% para 5-MTHF y de 39,0 a 107,9% para 5- FTHF. La retención de folatos dependió de la matriz del alimento, el tipo de isómero, y los métodos de cocción utilizados. Se recomienda que uno debe tener más control sobre las opciones de métodos y tiempo de cocción y la cantidad de agua utilizada en el hogar y también en los servicio de alimentación.
Asunto(s)
Brassica/química , Culinaria/métodos , Leucovorina/análisis , Spinacia oleracea/química , Tetrahidrofolatos/análisis , Brasil , Brassica/clasificación , Cromatografía Líquida de Alta Presión , Factores de TiempoRESUMEN
The present study aimed to determine the effects of different traditional cooking methods on folate (tetrahydrofolate - THF, 5-methyltetrahydrofolate - 5- MTHF and 5-formyltetrahydrofolate - 5-FTHF) retention in leafy vegetables. The analysis of folates was carried out by high performance liquid chromatography (HPLC), with detection by fluorescence, using gradient elution, mobile phase of acetonitrile and phosphate buf- fer solution. The retention of isomers in vegetables after cooking ranged from 17.0 % to 87.2 % for THF, 53.4 - 94.1% for 5-MTHF and 39.0 - 107.9% for 5-FTHF. The retention of folates depended on the food matrix, the kind of isomer, and the cooking methods used. It is recommended that one should have more control over the choices for methods and time of cooking and the amount of water used at home and at foodservice as well.
Asunto(s)
Brassica/química , Culinaria/métodos , Leucovorina/análisis , Spinacia oleracea/química , Tetrahidrofolatos/análisis , Brassica/clasificación , Brasil , Cromatografía Líquida de Alta Presión , Factores de TiempoRESUMEN
Folates are essential micronutrients for humans, and their deficiency causes several detrimental effects on human health. Papaya fruit is an important natural source of some micronutrients. This paper presents a first complete characterization of folate derivatives accumulated in cv. Maradol papaya during fruit development and ripening processes. During postharvest ripening, the fruit accumulated up to 24.5% of the daily folate recommended dietary allowance (RDA) for an adult in a 1 cup (145 g) portion. Tetrahydrofolate (THF) and 5-methyl-THF were the predominant folate classes observed. Surprisingly, an unusually long polyglutamylation profile of tentatively up to 17 glutamates linked to 5-methyl-THF was detected; to the authors' knowledge, this very long polyglutamyl tail has not been reported for any organism, and it is probably characteristic of this plant species. This polyglutamylation degree changed throughout fruit development and ripening, showing the largest differences at the onset of ripening. This work raises questions about the functional role of folate derivatives in fruit development.
Asunto(s)
Carica/química , Ácido Fólico/análisis , Ácido Fólico/química , Frutas/química , Frutas/crecimiento & desarrollo , Fenómenos Químicos , Ácido Fólico/metabolismo , Frutas/metabolismo , Ingesta Diaria Recomendada , Tetrahidrofolatos/análisisRESUMEN
The main protocols of extraction were investigated for the six folate forms in vegetable matrices, treated in two fractions, liquor and fiber. In a pilot study, it was used ammonium acetate added of 2-mercaptoetanol and ascorbic acid as extraction solution. The condition of use of protease and folate conjugase was evaluated, besides alternative treatments without enzyme use. Based on the results of this stage, it was built the factorial design 2(4), with three replications at the central point, using the following variables: temperature, time for reaction, molar concentration of the extraction solution and ratio sample/solution as independent variables and dependent variable, the amount of each folate form extracted as well as spectral and chromatographic parameters. In the pilot study it was verified that the enzyme use can cause an increase in the variability of the folate content, which enabled to build the factorial design without the enzyme use. The binomial time and temperature showed greatest impact on the extraction profile, besides high concentrations of ammonium acetate resulting in bifurcation of some peaks. 5-Methyltetrahydrofolate was extracted primordially in the liquor fraction, indicating that this treatment on the matrix provoked suitable extraction condition to this folate.