Low folate content in gluten-free cereal products and their main ingredients

Abstract

Folate content in some gluten-free cereal products and their main ingredients was determined using a validated method based on reversed-phase high performance liquid chromatography (HPLC) with fluorescence and diode array detection. The main folate forms found in gluten-free products were 5-methyl-tetrahydrofolate and tetrahydrofolate. Starches and low protein flours commonly used as main components in gluten-free products appeared to be poor folate sources with folate content <= 6 mu g/100 g fresh weight. Folate content in gluten-free breads was higher (15.1-35.9 mu g folate/100 g fresh weight) due to use of bakery yeast which is a rich folate source. Overall, folate content in gluten-free products was lower than in their gluten-containing counterparts. Therefore, fortification of gluten-free products with folic acid or enrichment of these products with nutrient-dense fractions of cereals naturally free from gluten (such as buckwheat, quinoa, amaranth or millet) can be of interest. (C) 2008 Elsevier Ltd. All rights reserved.

Keywords

folate; gluten-free products; fortification; HPLC; trienzyme treatment

Published in

Food Chemistry
2008, volume: 111, number: 1, pages: 236-242
Publisher: ELSEVIER SCI LTD

SLU Authors

• Johansson, Madelene

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Jägerstad, Margaretha

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Jastrebova, Jelena

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/j.foodchem.2008.03.055

Permanent link to this page (URI)

https://res.slu.se/id/publ/20166