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Comparison of Microbiological and Radiometric Assays for Determining Total Folacin in Spinach
Author(s) -
KLEIN BARBARA P.,
KUO CHERYL H. Y.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04908.x
Subject(s) - spinach , lactobacillus casei , food science , chemistry , biochemistry , fermentation
Several commercially available forms of spinach were analyzed for total folacin content by the microbiological assay using Lactobacillus casei and a radiometric assay. Types of products included frozen uncooked, fresh raw, microwave and conventionally cooked fresh and creamed strained spinach. Folacin content ranged from 0.62 mcg/g for strained spinach to 2.50 mcg/g for uncooked frozen spinach, when assayed microbiologically. With the radiometric assay, folacin values were significantly higher (P<0.05) than with the L. casei assay. The microbiological assay appears more suitable for determination of total folates in complex food matrices than the radioassay.