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Folate content and retention in commonly consumed vegetables in the South Pacific

Maharaj, Prayna and Prasad, Surendra and Devi, Riteshma and Gopalan, Romila D. (2015) Folate content and retention in commonly consumed vegetables in the South Pacific. Food Chemistry, 182 . pp. 327-332. ISSN 0308-8146

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This paper reports the effect of boiling and frying on the retention of folate in commonly consumed Fijian vegetables (drumstick leaves, taro leaves, bele leaves, amaranth leaves, fern/ota, okra and French bean). The folate content was determined by microbiological assay (Lactobacillus casei rhamnosus) and tri-enzyme (protease, α-amylase and chicken pancreas conjugase) extraction treatment. The folate loss varied among the vegetables from 10–64% on boiling while 1–36% on frying. The higher folate loss was observed during boiling. The folate content in the water derived after boiling different vegetables ranged from 11.9 ± 0.5 to 61.6 ± 2.5 μg/100 mL. The folate loss on boiling was accounted for in the cooking water. The predominant way of folate loss on boiling was leaching rather than thermal degradation which makes boiling the better choice of cooking the studied vegetables for folate intake, provided the cooking water is consumed together with the vegetables.

Item Type: Journal Article
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Divisions: Faculty of Science, Technology and Environment (FSTE) > School of Biological and Chemical Sciences
Depositing User: Prayna Maharaj
Date Deposited: 19 Apr 2015 22:46
Last Modified: 16 Feb 2017 23:28

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