title: Effects of industrial processing on folate content in green vegetables.
abstract: Folates are described to be sensitive to different physical parameters such as heat, light, pH and leaching. Most studies on folates degradation during processing or cooking treatments were carried out on model solutions or vegetables only with thermal treatments. Our aim was to identify which steps were involved in folates loss in industrial processing chains, and which mechanisms were underlying these losses. For this, the folates contents were monitored along an industrial canning chain of green beans and along an industrial freezing chain of spinach. Folates contents decreased significantly by 25% during the washing step for spinach in the freezing process, and by 30% in the green beans canning process after sterilisation, with 20% of the initial amount being transferred into the covering liquid. The main mechanism involved in folate loss during both canning green beans and freezing spinach was leaching. Limiting the contact between vegetables and water or using steaming seems to be an adequate measure to limit folates losses during processing.
authors.affiliation: INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000 Avignon, France. nicolas.delchier@avignon.inra.fr
authors.forename: Nicolas
authors.initials: N
authors.lastname: Delchier
authors.forename: Christiane
authors.initials: C
authors.lastname: Ringling
authors.forename: Julie
authors.initials: J
authors.lastname: Le Grandois
authors.forename: Dalal
authors.initials: D
authors.lastname: Aoudé-Werner
authors.forename: Rachel
authors.initials: R
authors.lastname: Galland
authors.forename: Stéphane
authors.initials: S
authors.lastname: Georgé
authors.forename: Michael
authors.initials: M
authors.lastname: Rychlik
authors.forename: Catherine M G C
authors.initials: CM
authors.lastname: Renard
mesh_terms: D007887:Fabaceae / Q000737:chemistry*; D005492:Folic Acid / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D057141:Food, Preserved / Q000032:analysis; D005615:Freezing; D018724:Spinacia oleracea / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D005492:Folic Acid