Difference in folate content of green and red sweet peppers (Capsicum annuum) determined by liquid chromatography-mass spectrometry.
Folic acid (pteroylmonoglutamic acid) is used in enriched foods; however, very little folic acid occurs naturally in fruits and vegetables. For the U.S. Department of Agriculture's National Food and Nutrient Analysis Program, a number of fruits and vegetables have been assayed for endogenous folates, by a liquid chromatography-mass spectrometry method, to evaluate the accuracy of existing data for total folate determined by standard microbiological analysis. Folate in red and green sweet peppers (Capsicum annuum) differed notably (70.2 and 20.7 microg/100 g, respectively) and exceeded existing values determined by microbiological assay (18 and 11 microg/100 g, respectively). 5-Methyltetrahydrofolate was the predominant vitamer, but a significant amount of 5-formyltetrahydrolfolate and some 10-formylfolate were present. These findings may assist in making dietary recommendations or developing research diets related to folate. The data from this study have been used to update the folate values in release 19 of the USDA Nutrient Database for Standard Reference.
Phillips
Katherine M
KM
Biochemistry Department (0308) and Chemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA. kmpvpi@vt.edu
Ruggio
David M
DM
Ashraf-Khorassani
Mehdi
M
Haytowitz
David B
DB
D002212:Capsicum / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005492:Folic Acid / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D013058:Mass Spectrometry; D018673:Nutrition Policy; D011786:Quality Control; D013763:Tetrahydrofolates / Q000032:analysis
D013763:Tetrahydrofolates; D005492:Folic Acid; C005984:5-methyltetrahydrofolate