Stanovení folátů v zelenině a jejich retence během vaření

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F08%3A8P002392" target="_blank" >RIV/00027022:_____/08:8P002392 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00027022:_____/08:9P000244

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of folates in vegetables and their retention during boiling.

Popis výsledku v původním jazyce

The HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimized for folate release from food matrix. Enzymatic hydrolyses using the subsequent addition of ?-amylase, protease and conjugase from hog kidney, or their combinations, were tested. The highest release values were obtained with the application of enzymes ?-amylase and conjugase, amounting to 112.4-127.0 % of the values obtained from processing with sole conjugase. The simultaneous addition of both enzymes and theincubation at pH 4.9 did not suppress the release of folates. Spinach, Chinese cabbage, lettuce, cauliflower and broccoli contained more than 50 ug of 5-MTHF/100g, whereas less than 25 ug/100g was found in potatoes, carrot, white cabbage, green and yellow pepper. Individual vegetables differed in folate retention during their boiling under constant conditions. The highest retention was measured in Brussels sprouts, cauliflower and broccoli. After 8 min boiling more than 75% of the initi

Název v anglickém jazyce

Determination of folates in vegetables and their retention during boiling.

Popis výsledku anglicky

The HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimized for folate release from food matrix. Enzymatic hydrolyses using the subsequent addition of ?-amylase, protease and conjugase from hog kidney, or their combinations, were tested. The highest release values were obtained with the application of enzymes ?-amylase and conjugase, amounting to 112.4-127.0 % of the values obtained from processing with sole conjugase. The simultaneous addition of both enzymes and theincubation at pH 4.9 did not suppress the release of folates. Spinach, Chinese cabbage, lettuce, cauliflower and broccoli contained more than 50 ug of 5-MTHF/100g, whereas less than 25 ug/100g was found in potatoes, carrot, white cabbage, green and yellow pepper. Individual vegetables differed in folate retention during their boiling under constant conditions. The highest retention was measured in Brussels sprouts, cauliflower and broccoli. After 8 min boiling more than 75% of the initi

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2008

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

26

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

31-37

Kód UT WoS článku

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EID výsledku v databázi Scopus

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