Folate content and retention in commonly consumed vegetables in the South Pacific
| Autor: | Surendra Prasad, Prayna Maharaj, Romila D. Gopalan, Riteshma Devi |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Lactobacillus casei
Pacific Ocean biology Chemistry Microbiological assay food and beverages Amaranth General Medicine biology.organism_classification Analytical Chemistry chemistry.chemical_compound Folic Acid Boiling Vegetables Taro leaves Folate intake Cooking Food science Leaching (agriculture) Food Science |
| Zdroj: | Food Chemistry. 182:327-332 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2015.02.096 |
| Popis: | This paper reports the effect of boiling and frying on the retention of folate in commonly consumed Fijian vegetables (drumstick leaves, taro leaves, bele leaves, amaranth leaves, fern/ota, okra and French bean). The folate content was determined by microbiological assay (Lactobacillus casei rhamnosus) and tri-enzyme (protease, α-amylase and chicken pancreas conjugase) extraction treatment. The folate loss varied among the vegetables from 10–64% on boiling while 1–36% on frying. The higher folate loss was observed during boiling. The folate content in the water derived after boiling different vegetables ranged from 11.9 ± 0.5 to 61.6 ± 2.5 μg/100 mL. The folate loss on boiling was accounted for in the cooking water. The predominant way of folate loss on boiling was leaching rather than thermal degradation which makes boiling the better choice of cooking the studied vegetables for folate intake, provided the cooking water is consumed together with the vegetables. |
| Databáze: | OpenAIRE |
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