Open AccessFolic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD
Author(s) -
Clayton Anderson de Azevedo Filho,
Eryka Maria dos Santos Alves,
Samuel de Santana Khan,
Leonardo dos Santos Silva,
José Roberto Botêlho de Souza,
Beate S. Santos,
Carlos Bôa-Viagem Rabelo,
Ana Caroliny Vieira da Costa,
Clayton Anderson de Azevedo Filho,
Margarida Angélica da Silva Vasconcelos
Publication year - 2020
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0230583
Subject(s) - food science , steaming , chemistry , wheat flour , fortification , folic acid , high performance liquid chromatography , vitamin , fortified food , chromatography , biochemistry , medicine
Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat and corn flours, respectively. In the corn flour preparations, the cake had the highest retention (99%) when compared to couscous (97%). Besides, the cake showed higher retention when compared to the wheat flour preparations due to the interactions of the folic acid with the hydrophobic amino acids of the Zein, a protein found in corn. In wheat flour preparations, vitamin retention was 87%, 80% and 57% in bread, cake, and White sauce respectively. These findings relate to the change of the physicochemical properties of food components that occurs during mixing and cooking of the ingredients.