Folates in Portuguese Rice - Influence of Cooking

Carla Motta, Ines Delgado, Mariana Santos, Ana Sofia Matos, Duarte Torres, Carlos Brandao, Isabel Castanheira

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 UPLCMS/MS. In rice the predominant form was 5-MTHF. The highest value found in the raw samples are 96.6 - 98.2 µg/100 g. Boiling process does not significantly affect (<i>p</i> < 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, Retention factor, Folate content, Recommended nutrient intake, Oryza sativa, Food analysis, Food composition

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IMEKO-TC23-2016-035.pdf

DOI

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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