title: Determination of folate content in rice germplasm (Oryza sativa L.) using tri-enzyme extraction and microbiological assays.
abstract: Nutritional deficiencies of folate cause neural tube defects and several other diseases. The tri-enzyme method and microbiological assays were used to investigate folate variation in 78 rice germplasms. The effects of storage and cooking on folate content were also analyzed. Folate contents of brown rice varied substantially from 13.3 to 111.4 μg/100 g, whereas milled rice varied from 10.3 to 77.7 μg/100 g. Four cultivars from South China with high folate levels were identified in both sub-species. The average folate losses caused by storage and cooking were 23% and 48.3%, respectively. The highest folate content in cv. Laoshuya when cooked was 26.3 μg/100 g, about 25% of the recommended dietary intake (400 μg/day), assuming a daily per-capita consumption of 400 g/day cooked rice. The results suggested that it is potentially possible to screen for higher folate content varieties in germplasm and in breeding. It is also essential to develop new processing methods for maintaining higher folate contents in cooked rice.
authors: National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.
authors: Wei
authors: W
authors: Dong
authors: Zhijun
authors: Z
authors: Cheng
authors: Xiaole
authors: X
authors: Wang
authors: Bin
authors: B
authors: Wang
authors: Hongzheng
authors: H
authors: Zhang
authors: Ning
authors: N
authors: Su
authors: Chizuko
authors: C
authors: Yamamaro
authors: Cailin
authors: C
authors: Lei
authors: Jie
authors: J
authors: Wang
authors: Jiulin
authors: J
authors: Wang
authors: Xin
authors: X
authors: Zhang
authors: Xiuping
authors: X
authors: Guo
authors: Fuqing
authors: F
authors: Wu
authors: Huqu
authors: H
authors: Zhai
authors: Jianmin
authors: J
authors: Wan
mesh_terms: D003296:Cooking; D004798:Enzymes; D005492:Folic Acid / Q000737:chemistry* / Q000378:metabolism; D005519:Food Preservation; D052201:Lacticaseibacillus rhamnosus / Q000378:metabolism*; D012275:Oryza / Q000737:chemistry* / Q000145:classification
chemical_list: D004798:Enzymes; D005492:Folic Acid