Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/4481
Título: Folates in portuguese rice - influence of cooking
Autor: Motta, Carla
Delgado, Inês
Santos, Mariana
Matos, Ana Sofia
Torres, Duarte
Brandão, Carlos
Castanheira, Isabel
Palavras-chave: Cooking Methods
Retention Factor
Folate Content
Recommended Nutrient Intake
Oryza Sativa
Food Analysis
Food Composition
Portuguese Rice
Composição dos Alimentos
Data: Out-2016
Editora: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Resumo: 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 μg/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.
Peer review: yes
URI: http://hdl.handle.net/10400.18/4481
Aparece nas colecções:DAN - Apresentações orais em encontros internacionais

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