Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 50, Issue 12, Pages 3473-3478Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0112318
Keywords
folate; monoglutamate; polyglutamate; processing; freezing; high-pressure treatment; blanching; steaming; vegetables
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Bioavailability of dietary folate might be impaired by the polyglutamate chain to which similar to70% of dietary folates are bound. This chain must be removed enzymatically in the intestine before folate is absorbed as a monoglutamate. To increase formation of monoglutamate folate in vegetables, the vegetables were subjected to various processing treatments. Treatments included freezing (-18 degreesC, 16 h) and thawing (4 degreesC, 24 h) and hydrostatic high-pressure treatment (200 MPa, 5 min). Both freezing/thawing and high-pressure treatment increased the proportion of folate in the monoglutamate form in leeks, cauliflower, and green beans 2-3-fold. However, loss of total folate after these treatments was >55%. It is concluded that conversion of folate polyglutamate to the monoglutamate form in vegetables is possible by certain processing treatments. Potentially this could lead to vegetables with higher folate bioavailability. However, to prevent folate loss into processing water, processing in a closed system should be applied.
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