Effect of storage conditions on folic acid content in folic acid-fortified bread - a model study

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,...

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Veröffentlicht in:	Polish journal of food and nutrition sciences 2010, Vol.60 (2), p.147-151
Hauptverfasser:	Biezanowska-Kopec, R, Pisulewski, P.M, Surma-Zadora, M, Leszczynska, T.,Akademia Rolnicza, Krakow (Poland). Katedra Zywienia Czlowieka
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE FOLIQUE ACIDO FOLICO ALMACENAMIENTO BAKERY PRODUCTS Biological and medical sciences Cereal and baking product industries COMPLEMENTATION ENRIQUECIMIENTO DE LOS ALIMENTOS ESTABILIDAD FOLIC ACID FOOD ENRICHMENT Food industries Fundamental and applied biological sciences. Psychology http://www.fao.org/aos/agrovoc#c_3009 http://www.fao.org/aos/agrovoc#c_3018 http://www.fao.org/aos/agrovoc#c_36930 http://www.fao.org/aos/agrovoc#c_7427 http://www.fao.org/aos/agrovoc#c_785 PRODUCTOS DE PANADERIA PRODUIT DE CUISSON STABILITE STABILITY STOCKAGE STORAGE
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Zusammenfassung:	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
ISSN:	1230-0322 2083-6007