Implications of beta-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahydrofolic acid.
The effect of beta-mercaptoethanol (0-2%) addition to thermally and/or pressure-treated samples on [6S]-5-methyltetrahydrofolate was studied. Degradation of [6S]-5-methyltetrahydrofolate during both thermal and pressure treatments was mainly caused by oxidation, and the oxidized folates could be partly/completely reduced by beta-mercaptoethanol. The addition of beta-mercaptoethanol (2%) to the thermally and pressure-treated samples overestimated the "actual" stability of [6S]-5-methyltetrahydrofolate and misled the obtained kinetic information.
Indrawati
Indrawati
I
Faculty of Applied Bioscience and Engineering, Department of Food and Microbial Technology, Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
Verlinde
Philippe
P
Ottoy
Frederik
F
Van Loey
Ann
A
Hendrickx
Marc
M
D004305:Dose-Response Relationship, Drug; D004355:Drug Stability; D005492:Folic Acid / Q000737:chemistry*; D006358:Hot Temperature; D007700:Kinetics; D008623:Mercaptoethanol / Q000008:administration & dosage*; D010084:Oxidation-Reduction; D011312:Pressure; D013763:Tetrahydrofolates / Q000737:chemistry*
D013763:Tetrahydrofolates; D008623:Mercaptoethanol; D005492:Folic Acid; C005984:5-methyltetrahydrofolate