Johansson, Madelene
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Sammanfattning
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.
Nyckelord
folate; gluten-free products; fortification; HPLC; trienzyme treatment
Publicerad i
Food Chemistry
2008, volym: 111, nummer: 1, sidor: 236-242
Utgivare: ELSEVIER SCI LTD
SLU författare
Jägerstad, Margaretha
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Jastrebova, Jelena
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
UKÄ forskningsämne
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.foodchem.2008.03.055
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/20166