Effect of storage conditions on folic acid content in folic acid-fortified bread - a model study
2010
Biezanowska-Kopec, R. | Pisulewski, P.M. | Surma-Zadora, M. | Leszczynska, T.,Akademia Rolnicza, Krakow (Poland). Katedra Zywienia Czlowieka
The samples of bread were collected after 1, 2 and 3 days of storage. The extraction of folic acid from the bread samples was conducted as described by Gujska and Kuncewicz [2005], and modified according to the Polish Standard [PN-EN 14131:2003], applying a trienzyme extraction (conjugase, -amylase, protease) procedure. Folic acid was determined using HPLC (LaChromElite, Hitachi) with a UV/US detector. The time of storage was found to have no effect on folic acid content in folic acid-fortified bread. Equally, the conditions of storage did not affect the folic acid content in the bread samples examined
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