Original Paper

European Food Research and Technology

, Volume 221, Issue 1, pp 208-213

Determination of folate in some cereals and commercial cereal-grain products consumed in Poland using trienzyme extraction and high-performance liquid chromatography methods

  • Elżbieta GujskaAffiliated withFood Science Department, University of Warmia and Mazury in Olsztyn Email author 
  • , Andrzej KuncewiczAffiliated withFood Science Department, University of Warmia and Mazury in Olsztyn

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Abstract

A trienzyme treatment (rat plasma conjugase, α-amylase, protease) followed by affinity chromatography (with folate-binding protein from bovine milk) and reversed-phase high-performance liquid chromatography with UV and fluorescence detections was performed for quantification of different folate derivatives in some commercial cereal-grain products and cereals cultivated in Poland. The method described allowed good separation of the main folate vitamins. Of the commercial cereal-grain products analyzed, buckwheat groats (30 μg/100 g) had the highest content of total folate, followed by rye flour (29 μg/100 g), barley groats (21 μg/100 g) and wheat flours (19–20 μg/100 g). Two of the ready-to eat breakfast products were found to be fortified with folic acid with the level slightly exceeding the label declaration. The total folate content of whole-grain wheat flours was more than half as much as in white flours (33–40 μg/100 g), and the highest folate content was found in rye whole grains (123–135 μg/100 g). 5-Formyltetrahydrofolate was the predominating folate form in the cereal products analyzed, above all in rye flour.

Keywords

Folate Cereals Fortification Rye Wheat High-performance liquid chromatography Food analysis