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Total folate activity in Brussels sprouts: the effects of storage, processing, cooking and ascorbic acid content
Author(s) -
MALIN J. D.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00149.x
Subject(s) - lactobacillus casei , ascorbic acid , food science , chemistry , folic acid , digestion (alchemy) , whole wheat , thiamine , biochemistry , fermentation , chromatography , medicine
Summary The total folate activity of Brussels sprouts has been assayed with Lactobacillus casei after preliminary digestion with chicken pancreas conjugase. the effects of storage, processing and cooking on the total folate activity was investigated. the observed relative stability of the total folate was attributed to the presence of considerable quantities of antioxidative ascorbic acid and to the low surface area/volume ratio in comparison to many other green vegetables. the dietary folate contribution of cooked sprouts is discussed and compared with other foods.