Radiometric determination and chick bioassay of folacin in fortified and unfortified frozen foods
1980
Graham, Donald C. | Roe, Daphne A. | Ostertag, Susan G.
The folacin content of frozen convenience foods (meat loaf dinner, peas, chicken pot pie, collard greens and brussel sprouts) was measured using a competitive protein binding radioassay. This simple radiometric technique was found to be comparable to microbiological assay procedures. Folacin content of folic acid-fortified or unfortified frozen foods was unaffected by cooking or storage. Food folacin bioavailability was analyzed by chick bioassay. Plasma and red blood cell folacin was measured in chicks fed semi-purified basal diets containing folic acid and cooked or uncooked frozen foods. Blood folacin levels in growing chicks fed frozen foods were similar to those observed in chicks fed basal diets containing comparable amounts of folic acid. Fortification of frozen dinners and pies, but not vegetables, caused increases in blood folacin levels. Frozen dinners are therefore appropriate for folic acid fortification, since folacin from these sources was highly available.
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