Folates in Portuguese rice - Influence of cooking

Carla Motta; Inês Delgado; Mariana Santos; Ana Sofia Matos; Duarte Torres; Carlos Brandão; Isabel Castanheira

Folates in Portuguese rice - Influence of cooking

Carla Motta, Inês Delgado, Mariana Santos, Ana Sofia Matos, Duarte Torres, Carlos Brandão, Isabel Castanheira

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

Naturally forms of folates are described as an unstable nutrient, the retention in processed and stored food could be lower than that in raw. With this work the folate content in rice raw and cooked was evaluated. For quantification of five different forms of folate was performed in a UPLC-MS/MS. In rice the predominant form was 5-MTHF. The highest value found in the raw samples are 96.6 - 98.2 ?g/100 g. Boiling process does not significantly affect (p<0.05) the content of any forms of folates. The consumption of one portion of rice supplies 11.4 to 11.9% of the dietary reference values for folates.

Original language	English
Title of host publication	2nd IMEKOFOODS Conference
Subtitle of host publication	Promoting Objective and Measurable Food Quality and Safety
Publisher	University of Sannio
Pages	177-180
Number of pages	4
ISBN (Electronic)	978-151084495-7
Publication status	Published - 1 Jan 2016
Event	2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016 - Benevento, Italy Duration: 2 Oct 2016 → 5 Oct 2016

Conference

Conference	2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016
Country/Territory	Italy
City	Benevento
Period	2/10/16 → 5/10/16

Keywords

Cooking methods
Folate content
Food analysis
Food composition
Oryza sativa
Recommended nutrient intake
Retention factor

Cite this

@inproceedings{90d76aca6cfb4cb7bb0621e81f04c37b,

title = "Folates in Portuguese rice - Influence of cooking",

abstract = "Naturally forms of folates are described as an unstable nutrient, the retention in processed and stored food could be lower than that in raw. With this work the folate content in rice raw and cooked was evaluated. For quantification of five different forms of folate was performed in a UPLC-MS/MS. In rice the predominant form was 5-MTHF. The highest value found in the raw samples are 96.6 - 98.2 ?g/100 g. Boiling process does not significantly affect (p<0.05) the content of any forms of folates. The consumption of one portion of rice supplies 11.4 to 11.9% of the dietary reference values for folates.",

keywords = "Cooking methods, Folate content, Food analysis, Food composition, Oryza sativa, Recommended nutrient intake, Retention factor",

author = "Carla Motta and In{\^e}s Delgado and Mariana Santos and Matos, {Ana Sofia} and Duarte Torres and Carlos Brand{\~a}o and Isabel Castanheira",

year = "2016",

month = jan,

day = "1",

language = "English",

pages = "177--180",

booktitle = "2nd IMEKOFOODS Conference",

publisher = "University of Sannio",

note = "2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016 ; Conference date: 02-10-2016 Through 05-10-2016",

}

Motta, C, Delgado, I, Santos, M, Matos, AS, Torres, D, Brandão, C & Castanheira, I 2016, Folates in Portuguese rice - Influence of cooking. in 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety. University of Sannio, pp. 177-180, 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016, Benevento, Italy, 2/10/16.

TY - GEN

T1 - Folates in Portuguese rice - Influence of cooking

AU - Motta, Carla

AU - Delgado, Inês

AU - Santos, Mariana

AU - Matos, Ana Sofia

AU - Torres, Duarte

AU - Brandão, Carlos

AU - Castanheira, Isabel

PY - 2016/1/1

Y1 - 2016/1/1

N2 - Naturally forms of folates are described as an unstable nutrient, the retention in processed and stored food could be lower than that in raw. With this work the folate content in rice raw and cooked was evaluated. For quantification of five different forms of folate was performed in a UPLC-MS/MS. In rice the predominant form was 5-MTHF. The highest value found in the raw samples are 96.6 - 98.2 ?g/100 g. Boiling process does not significantly affect (p<0.05) the content of any forms of folates. The consumption of one portion of rice supplies 11.4 to 11.9% of the dietary reference values for folates.

AB - Naturally forms of folates are described as an unstable nutrient, the retention in processed and stored food could be lower than that in raw. With this work the folate content in rice raw and cooked was evaluated. For quantification of five different forms of folate was performed in a UPLC-MS/MS. In rice the predominant form was 5-MTHF. The highest value found in the raw samples are 96.6 - 98.2 ?g/100 g. Boiling process does not significantly affect (p<0.05) the content of any forms of folates. The consumption of one portion of rice supplies 11.4 to 11.9% of the dietary reference values for folates.

KW - Cooking methods

KW - Folate content

KW - Food analysis

KW - Food composition

KW - Oryza sativa

KW - Recommended nutrient intake

KW - Retention factor

UR - http://www.scopus.com/inward/record.url?scp=85041314340&partnerID=8YFLogxK

M3 - Conference contribution

AN - SCOPUS:85041314340

SP - 177

EP - 180

BT - 2nd IMEKOFOODS Conference

PB - University of Sannio

T2 - 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016

Y2 - 2 October 2016 through 5 October 2016

ER -

Folates in Portuguese rice - Influence of cooking

Abstract

Conference

Keywords

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