Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars

Abstract

Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 mu g/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 mu g/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 mu g/100 g DM for cv. Kaskelott (rye) and 155 mu g/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH3-H(4)folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 degrees C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content. (c) 2012 Elsevier Ltd. All rights reserved.

Keywords

Wheat; Rye; Germination; Folate

Published in

Journal of Cereal Science
2012, volume: 56, number: 2, pages: 374-378

SLU Authors

• 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.jcs.2012.03.009

Permanent link to this page (URI)

https://res.slu.se/id/publ/43674