12 research outputs found
Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting
Effects of processing on the contents of five folate vitamers in quinoa, amaranth and buckwheat were analysed using a trienzymatic extraction method followed by LCâMS/MS. Total folate (TF) content, corresponding to the sum of folic acid (FA), 5-methyltetrahydrofolate (5-MTHF) and 10-formyltetrahydrofolate (10-CHOTHF) expressed as folic acid equivalent, in raw quinoa, amaranth and buckwheat were 309 ± 8.07, 228 ± 24.2 and 153 ± 12.4 ÎŒg/100 g dw, respectively, being dominantly 5-MTHF. Boiling and steaming reduced the TF in amaranth by 58% and 22%, respectively, whereas up to a 10â15% increase was observed in quinoa. Boiling and steaming did not significantly alter the TF content in buckwheat although significant changes were observed in some individual folate vitamers. Malting, on the other hand significantly increased TF content in amaranth by 21% (276 ± 14.2 ÎŒg/100 g dw) and buckwheat by 27% (193 ± 20.0 ÎŒg/100 g dw), whereas no significant change in quinoa was observed. Based on the EFSA recommendations, a portion of amaranth and quinoa (either boiled, steamed or malted) may contribute up to more than 25% of the dietary reference value for folates, whereas buckwheat may contribute only 14% when cooked and 19% when malted. Results demonstrate that quinoa, amaranth and buckwheat are good sources of folates, regardless of processing.The scientific work was funded by the Portuguese Fundação para a CiĂȘncia e a Tecnologia (FCT) under the scope of the strategic project UID/EMS/00667/2013. The analytical work has been financially supported by Project ELEMENTARIA funded by the Instituto Nacional de SaĂșde Doutor Ricardo Jorge, I.P. Lisbon, Portugal (2013DAN850) and PRO-METROFOOD project, funded by European Unionâs Horizon 2020 research and innovation programme under grant agreement No 739568.info:eu-repo/semantics/publishedVersio
Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation
This study focused on the use of a new system, an alginate | -poly-l-lysine | alginate | chitosan microcapsule (APACM), able to immobilize a folate-producing probiotic, Lactococcus lactis ssp. cremoris (LLC), which provides a new approach to the utilization of capsules and probiotics for in situ production of vitamins. LLC is able to produce 95.25 ± 26 g·L 1 of folate, during 10 h, and was encapsulated in the APACM. APACM proved its capacity to protect LLC against the harsh conditions of a simulated digestion maintaining a viable concentration of 6 log CFU·mL 1of LLC. A nutrients exchange capacity test, was performed using Lactobacillus plantarum UM7, a high lactic acid producer was used here to avoid false negative results. The production and release of 2 g·L 1 of lactic acid was achieved through encapsulation of L. plantarum, after 20 h. The adhesion of APACM to epithelial cells was also quantified, yielding 38% and 33% of capsules adhered to HT-29 cells and Caco-2 cells, respectively.FundacĂŁo para a CiĂȘncia e Tecnologia, POPH-QREN and FSE (FCT, Portugal) through grants, SFRH/BD/80800/2012 and SFRH/BPD/101181/2014, respectively. The authors thank the FCT Strategic ProjectPEst-OE/EQB/LA0023/2013 and the project âBioIndâBiotechnology and Bioengineering for Improved Industrial and Agro-Food Processesâ, ref. NORTE-07-0124-FEDER-000028 co-funded by the Programa Operacional Regional do Norte (ON.2âO Novo Norte), QREN, FEDER
Voluntary fortification of breakfast cereals with folic acid : contribution to dietary intake in Australia
Ready-to-eat breakfast cereals have been voluntarily fortified with folic acid since 1995, with the purpose of reducing the prevalence of neural tube defects in utero. Using data from the recent Australian Health Survey, this study aimed to estimate folate intake from one serving of breakfast cereals (median amount). Various commercial brands were purchased in 2002 (n = 19) and in 2014 (n = 14); folate was determined by microbiological assay and high-pressure liquid chromatography (HPLC). Total folate (ÎŒg/100 g) in 2002 and 2014 selections were 144â633 and 147â564, respectively, and mostly comparable to nutrition labels. Folic acid (2014 selection) using HPLC, ranged from 85 to 411 ÎŒg/100 g. Intake of 51 g cereals/serving by individuals â„2 years could contribute 75â288 ÎŒg dietary folate equivalent. It seems that folic acid intake among children (2â3 years) exceeds the recommended dietary intake, when certain brands of breakfast cereals are consumed. Accordingly, the benefits and potential detrimental effects of the voluntary fortification need to be further explored
Influence of cooking and malting on content of folates in quinoa (Chenopodium quinoa)
O folato ou vitamina B9 é essencial ao organismo sendo a alimentação a
maior fonte deste nutriente. A deficiĂȘncia nesta vitamina pode provocar alteraçÔes
no crescimento e desenvolvimento de doenças como a anemia. A
quinoa Ă© um pseudocereal isento de glĂșten conhecido essencialmente pelo
seu elevado valor nutritivo. Neste trabalho avaliou-se o efeito do processamento
no teor em folatos naturais das sementes de quinoa. As amostras de
quinoa recolhidas foram sujeitas a cozedura tradicional, cozedura a vapor e
maltagem. A determinação simultùnea de formas naturais de folatos, åcido
fĂłlico, 5-metiltetrahidrofolato, tetrahidrofolato, 5-formiltetrahidrofolato e
10-formiltetrahidrofolato foi realizada por cromatografia de ultra eficiĂȘncia
com deteção por espectrometria de massa com triplo quadrupolo (UPLCMS/
MS). A forma predominante encontrada em todas as amostras foi o 5-
metiltetrahidrofolato. O teor de folatos totais mais elevado foi obtido nas
amostras cruas (294 ÎŒg/100 g edĂvel). A quinoa maltada apresenta uma redução
significativa do teor de 5-metiltetrahidrofolato e um aumento significativo
do 10-formiltetrahidrofolato. Na quinoa cozida e cozida a vapor o
5-metiltetrahidrofolato é o vitùmero que apresenta o fator de retenção mais
elevado. Uma dose equivalente de quinoa independentemente do processamento,
representa cerca de 32% da dose diĂĄria recomendada de folato
podendo, por isso, ser classificada como rica em folatos.Folates or B9 vitamin is essential for numerous body functions being food
the main source of this nutrient. The deficiency in this vitamin can cause
changes in growth and in development of diseases such anaemia. Quinoa is
a known gluten-free pseudocereal known by his high nutritional value. This
study evaluated the effect of processing on the content of natural folates
of quinoa seeds. The quinoa samples were submitted to traditional cooking,
steaming and malting. The simultaneous determination of natural forms
of folates, 5-methyltetrahydrofolate, tetrahydrofolate, 5-and 10-formiltetrahidrofolato
formiltetrahidrofolato and folic acid was accomplished by ultra
efficient chromatography with detection by mass spectrometry in a triple
quadrupole (UPLC-MS/MS). The predominant form of folate found in all
samples was 5-methyltetrahydrofolate. The highest total folate content was
obtained in the raw samples (294 ÎŒg/100 g edible portion). Malted quinoa,
evidence a significant reduction of 5-methyltetrahydrofolate content and a
significant increase in 10-formiltetrahidrofolato. In boiled and steam quinoa,
5-methyltetrahydrofolate is the vitamer with the highest retention factor. An
equivalent portion of quinoa, apart of processing, represents about 32% of
the recommended daily intake of folate and may, for that reason, be classified
as rich in folates
Changes in Volatile Organic Compounds from Salt-Tolerant <i>Trichoderma</i> and the Biochemical Response and Growth Performance in Saline-Stressed Groundnut
Soil salinity is one of the major obstacles that is limiting the growth and yield of groundnut. This study aims to investigate the effect of growth-promoting fungi, Trichoderma, on groundnut plants that were cultivated in saline conditions. Five different Trichoderma isolates were grown in four different NaCl concentrations. Selected Trichoderma were then applied to the groundnut seeds and their growth and development were monitored during the study. Growth inhibition, volatile organic compounds, chlorophylls, carotenoids, total phenolics and flavonoids, and minerals were assessed between the Trichoderma treatments. Increasing the salt concentration from 0.25â0.75 M decreased the growth of the Trichoderma isolates. The amounts and profiles of the volatile organic compounds from the T. asperellum isolate were significantly different to those in the T. virens isolate. In the vegetative growth stage, increased chlorophyll content was recorded in both the T. asperellum and T. virens-treated groundnut. The leaves that were obtained from the groundnut that was treated with T. virens T.v4 contained significantly higher indole-3-acetic acid (420 ”g IAA/g) than the same plantsâ roots (113.3 ”g IAA/g). Compared to the control groundnut, the T. asperellum T.a8-treated groundnut showed increased phenolics (31%) and flavonoids (43%) and increased shoots and biomass weight at the generative growth stage. This study demonstrates that Trichoderma, with their plant growth promotion ability, could potentially be used to improve the growth of groundnut growing under salinity stress. Importantly, salt-tolerant Trichoderma could be regarded as a beneficial and sustainable way to improve the survival of salt-sensitive crops
Effect of Germination and Fermentation on Carbohydrate Composition of Australian Sweet Lupin and Soybean Seeds and Flours
This
study investigated the effect of germination and fermentation
on the composition of carbohydrates in Australian sweet lupin. Specifically,
the amount of sugars (sucrose, fructose, and glucose), starch, oligosaccharides
(verbascose, stachyose, and raffinose), and dietary fiber were measured
in germinated lupin seeds and fermented lupin flour, and compared
with those in soy. High performance liquid chromatography coupled
with refractive index was employed for quantitation of sugars, starch,
and oligosaccharides, and gas chromatography coupled with a flame
ionization detector was used for quantitation of simple sugars in
total, and soluble, and insoluble dietary fiber. The enzyme activities
of α-amylase and α-glucosidase were compared before and
after germination or fermentation. The α-amylase activity in
germinated lupin increased to âŒ17 nmol/mL/min/0.1 g and
in germinated soyâŒ32; in fermented lupin, the activity increased
to âŒ52, while in fermented soy it decreased to âŒ20.
In general, germination or fermentation decreased the oligosaccharide
content, and increased the total sugar in samples (<i>p</i> < 0.05). Total oligosaccharides in lupin after uncontrolled germination
were reduced by 98% to 6 mg/g, and after controlled germination reduced
by 44% to 86 mg/g. Fermentation with yogurt culture lowered the content
of total oligosaccharides due to 94% decrease in stachyose. Total
oligosaccharides in soy flour prior to fermentation were 180 mg/g
and significantly decreased to âŒ124 mg/g in fermented soy.
Germination did not affect the starch content. There was no significant
change in the amounts of total, soluble, and insoluble dietary fiber
after germination or fermentation of lupin except for galactose, which
was significantly reduced in germinated lupin seeds. Soluble dietary
fiber in germinated soy significantly increased. Germination and fermentation
are simple and effective techniques to reduce the oligosaccharides
while maintaining the composition of dietary fibers