title: Folates retention in brassica vegetables consumed in Brazil after different cooking methods.
abstract: The present study aimed to determine the effects of different traditional cooking methods on folate (tetrahydrofolate - THF, 5-methyltetrahydrofolate - 5- MTHF and 5-formyltetrahydrofolate - 5-FTHF) retention in leafy vegetables. The analysis of folates was carried out by high performance liquid chromatography (HPLC), with detection by fluorescence, using gradient elution, mobile phase of acetonitrile and phosphate buf- fer solution. The retention of isomers in vegetables after cooking ranged from 17.0 % to 87.2 % for THF, 53.4 - 94.1% for 5-MTHF and 39.0 - 107.9% for 5-FTHF. The retention of folates depended on the food matrix, the kind of isomer, and the cooking methods used. It is recommended that one should have more control over the choices for methods and time of cooking and the amount of water used at home and at foodservice as well.
authors: Ceres M
authors: CM
authors: Della Lucia
authors: Elizangela Rodrigues Da Silva
authors: ER
authors: Mota
authors: Tatiana Aguiar
authors: TA
authors: Montini
authors: Sônia M R
authors: SM
authors: Ribeiro
authors: José Benício P
authors: JB
authors: Chaves
authors: Helena M
authors: HM
authors: Pinheiro-Sant'Ana
mesh_terms: D001937:Brassica / Q000737:chemistry* / Q000145:classification; D001938:Brazil; D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods*; D002955:Leucovorin / Q000032:analysis*; D018724:Spinacia oleracea / Q000737:chemistry*; D013763:Tetrahydrofolates / Q000032:analysis*; D013997:Time Factors
chemical_list: D013763:Tetrahydrofolates; C030371:5,6,7,8-tetrahydrofolic acid; D002955:Leucovorin; C005984:5-methyltetrahydrofolate