Folate content in foods commonly consumed in Egypt

Abstract

The folate content in some Egyptian foods was determined using RP-HPLC-FL. Trienzyme treatment was used for legumes, dienzyme treatment for cereals and starchy vegetables, and monoenzyme treatment for vegetables and fruits. The highest folate content (633 mu g/100 g) was found in dried Jew's mellow due to low water content, followed by legumes (e.g. 150 mu g/100 g for chick peas) and leafy vegetables (100 mu g/100 g). For other foods, folate content ranged from 10-90 mu g/100 g. In all foods, the predominant folate form was 5-CH(3)-H(4)folate, except for dried Jew's mellow, which contained more than 80% 10-HCO-PteGlu. Using folate data from our own analyses and food tables and food consumption data, the dietary folate intake per capita in Egypt was estimated. However, representative and validated food composition data for folate in Egyptian foods are needed for estimating and evaluating the adequacy of the population's folate intake. (C) 2009 Elsevier Ltd. All rights reserved.

Keywords

Folate; Egyptian foods; HPLC; Mono-di-and trienzyme treatment

Published in

Food Chemistry
2010, volume: 121, number: 2, pages: 540-545
Publisher: ELSEVIER SCI LTD

SLU Authors

• Hefni, Mohamed

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • Mansoura University

• Öhrvik, Veronica

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Witthöft, Cornelia

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/j.foodchem.2009.12.044

Permanent link to this page (URI)

https://res.slu.se/id/publ/59997