title: Thermal degradation of folates under varying oxygen conditions.
abstract: Folate losses in thermally treated foods are mainly due to oxidation. Other mechanisms and folate vitamers behaviour are poorly described. Our study evaluated oxygen impact on total folate degradation and derivatives' evolution during thermal treatments. Spinach and green bean purees were heated, in an instrumented reactor, in anaerobic conditions, under an oxygen partial pressure of 40 kPa. Folates were stable in the absence of oxygen, whilst they were degraded under 40 kPa of oxygen. Total folate showed a sharp decrease in the first hour driven by the degradation of 5-CH3-H4folate, followed by a plateau due to the formyl derivatives and minor compounds stability. The different evolution of the main derivatives was confirmed by the degradation of 5-CH3-H4folate and folic acid in solution, under the same conditions of oxygen concentrations. The stability of folic acid and the high susceptibility of 5-CH3-H4folate to degradation in the presence of oxygen were confirmed.
authors.affiliation: INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000 Avignon, France; Université d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France.
authors.forename: Nicolas
authors.initials: N
authors.lastname: Delchier
authors.affiliation: Bioanalytik Weihenstephan, Research Center of Nutrition and Food Sciences, Technische Universität München, Alte Akademie 10, D-85354 Freising, Germany.
authors.forename: Christiane
authors.initials: C
authors.lastname: Ringling
authors.affiliation: AgroParisTech, UMR1145 Ingénierie Procédés Aliments, 1 Avenue des Olympiades, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, 1 Avenue des Olympiades, F-91300 Massy, France.
authors.forename: Marie-Elisabeth
authors.initials: ME
authors.lastname: Cuvelier
authors.affiliation: AgroParisTech, UMR1145 Ingénierie Procédés Aliments, 1 Avenue des Olympiades, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, 1 Avenue des Olympiades, F-91300 Massy, France.
authors.forename: Francis
authors.initials: F
authors.lastname: Courtois
authors.affiliation: Bioanalytik Weihenstephan, Research Center of Nutrition and Food Sciences, Technische Universität München, Alte Akademie 10, D-85354 Freising, Germany; Technische Universität München, Alte Akademie 10, D-85354 Freising, Germany.
authors.forename: Michael
authors.initials: M
authors.lastname: Rychlik
authors.affiliation: INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000 Avignon, France; Université d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France. Electronic address: catherine.renard@avignon.inra.fr.
authors.forename: Catherine M G C
authors.initials: CM
authors.lastname: Renard
mesh_terms: D005492:Folic Acid / Q000378:metabolism*; D006358:Hot Temperature; D007700:Kinetics; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry*; D018724:Spinacia oleracea / Q000737:chemistry*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D005492:Folic Acid; D010100:Oxygen
keywords: Green bean; Heating; Kinetics; Oxidation; Spinach; Vegetable; Vitamin