Effect of extraction and hydrolysis conditions on the determined content value of folic acid and folates in apple juice
2011
Gujska, E. | Czarnowska, M.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Towaroznawstwa i Badan Zywnosci
Vitamin-fortified fruit juices may be a convenient source of biologically active compounds including the folic acid and folates, its derivatives, which naturally occur in fruits. The objective of the research was to determine the effect of different conditions of extraction (pH of buffer, time/temperature) and hydrolysis (RP-quantity of plasma in the blood of rats as a source of foliate conjugates) on the content of folic acid and folates in the material analyzed. The highest content of folic acid (32,62-34,53 micro g/100ml juice) was determined when the extraction was performed using a phosphate buffer of pH=7,0 at 100 degree C for 15 minutes. The highest content of methyl form (4,23-4,29 micro g 5CH3FH4/100ml juice) was determined in the case of the extraction carried out in a phosphate buffer of pH=6,1 at 100 degree C for 15 minutes. Different amounts of plasma in the blood of rats added under the same conditions of extraction had not any significant effect on the determined content values of both the folic acid and 5CH3FH4
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