Effect of cooking methods on the stability of thiamin and folic acid in fortified rice.
Rice fortification offers great potential to deliver essential micronutrients to a large part of the world population. However, high temperatures required for cooking rice are deleterious to thermally labile micronutrients. This study evaluated the content and stability of thiamin and folic acid in fortified rice after different cooking methods (stir-frying, boiling, cooking in a microwave oven and boiling in a Food Service). The analyses were performed by High Performance Liquid Chromatography (HPLC). The fortified rice showed the highest thiamin content (0.97 mg/kg) and retention (65.4%) when cooked in microwave oven, and for folic acid the lowest content (0.17 mg/kg) and the highest retention (96.11%) when cooked in a Food Service and stir-fried, respectively. In conclusion, the stability of thiamin and folic acid varied according to the cooking method and the stability of folic acid presented higher percentages in relation to thiamin in the different methods. [Formula: see text].
a Laboratory of Vitamin Analysis, Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Brazil.
Carlos Mário Martins
CM
Silveira
b Laboratory of Food Analysis, Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Brazil.
Ana Vládia Bandeira
AV
Moreira
c Laboratory of Experimental Study of Foods, Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Brazil.
Hércia Stampini Duarte
HS
Martino
a Laboratory of Vitamin Analysis, Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Brazil.
Renata Sena
RS
Gomide
a Laboratory of Vitamin Analysis, Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Brazil.
Soraia Silva
SS
Pinheiro
a Laboratory of Vitamin Analysis, Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Brazil.
Ceres Mattos
CM
Della Lucia
a Laboratory of Vitamin Analysis, Department of Nutrition and Health , Federal University of Viçosa , Viçosa , Brazil.
Helena Maria
HM
Pinheiro-Sant'ana
D003296:Cooking / Q000379:methods*; D005492:Folic Acid / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D057230:Limit of Detection; D012275:Oryza / Q000737:chemistry*; D064167:Recommended Dietary Allowances; D013831:Thiamine / Q000032:analysis*
D005492:Folic Acid; D013831:Thiamine
HPLC-DAD; Retention; Ultra Rice; cooked rice; food fortification; vitamins