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 proceedingConference contribution

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 languageEnglish
Title of host publication2nd IMEKOFOODS Conference
Subtitle of host publicationPromoting Objective and Measurable Food Quality and Safety
PublisherUniversity of Sannio
Pages177-180
Number of pages4
ISBN (Electronic)978-151084495-7
Publication statusPublished - 1 Jan 2016
Event2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016 - Benevento, Italy
Duration: 2 Oct 20165 Oct 2016

Conference

Conference2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety 2016
CountryItaly
CityBenevento
Period2/10/165/10/16

Keywords

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

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  • Cite this

    Motta, C., Delgado, I., Santos, M., Matos, A. S., 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 (pp. 177-180). University of Sannio.