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Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting

2017-12Journal article Open access
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dc.contributor.authorMotta, Carla
dc.contributor.authorDelgado, Inês
dc.contributor.authorMatos, Ana Sofia
dc.contributor.authorGonzales, Gerard Bryan
dc.contributor.authorTorres, Duarte
dc.contributor.authorSantos, Mariana
dc.contributor.authorChandra-Hioe, Maria V.
dc.contributor.authorArcot, Jayashree
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2018-02-23T17:03:21Z
dc.date.available2021-12-01T01:30:12Z
dc.date.issued2017-12
dc.description.abstractEffects of processing on the contents of five folate vitamers in quinoa, amaranth and buckwheat were analysed using a trienzymatic extraction method followed by LC–MS/MS. Total folate (TF) content, corresponding to the sum of folic acid (FA), 5-methyltetrahydrofolate (5-MTHF) and 10-formyltetrahydrofolate (10-CHOTHF) expressed as folic acid equivalent, in raw quinoa, amaranth and buckwheat were 309 ± 8.07, 228 ± 24.2 and 153 ± 12.4 μg/100 g dw, respectively, being dominantly 5-MTHF. Boiling and steaming reduced the TF in amaranth by 58% and 22%, respectively, whereas up to a 10–15% increase was observed in quinoa. Boiling and steaming did not significantly alter the TF content in buckwheat although significant changes were observed in some individual folate vitamers. Malting, on the other hand significantly increased TF content in amaranth by 21% (276 ± 14.2 μg/100 g dw) and buckwheat by 27% (193 ± 20.0 μg/100 g dw), whereas no significant change in quinoa was observed. Based on the EFSA recommendations, a portion of amaranth and quinoa (either boiled, steamed or malted) may contribute up to more than 25% of the dietary reference value for folates, whereas buckwheat may contribute only 14% when cooked and 19% when malted. Results demonstrate that quinoa, amaranth and buckwheat are good sources of folates, regardless of processing.pt_PT
dc.description.sponsorshipThe scientific work was funded by the Portuguese Fundação para a Ciência e a Tecnologia (FCT) under the scope of the strategic project UID/EMS/00667/2013. The analytical work has been financially supported by Project ELEMENTARIA funded by the Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Lisbon, Portugal (2013DAN850) and PRO-METROFOOD project, funded by European Union’s Horizon 2020 research and innovation programme under grant agreement No 739568.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Food Compost Anal. 2017;64(Part 2):181-7. doi:10.1016/j.jfca.2017.09.003pt_PT
dc.identifier.doi10.1016/j.jfca.2017.09.003pt_PT
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.18/5058
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationProgressing towards the construction of METROFOOD-RI
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jfca.2017.09.003pt_PT
dc.subjectDietary Reference Valuept_PT
dc.subjectTotal Folatespt_PT
dc.subjectRetention Factorpt_PT
dc.subject5-methyltetrahydrofolatept_PT
dc.subject10-formyltetrahydrofolatept_PT
dc.subjectFolic Acidpt_PT
dc.subjectTetrahydrofolatept_PT
dc.subject5 formyltetrahydrofolatept_PT
dc.subjectPseudocerealspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleFolates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and maltingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProgressing towards the construction of METROFOOD-RI
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEMS%2F00667%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/739568/EU
oaire.citation.endPage187pt_PT
oaire.citation.issuePart 2pt_PT
oaire.citation.startPage181pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume64pt_PT
oaire.fundingStream5876
oaire.fundingStreamH2020
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationb95e3d98-b446-49b7-9c1b-c571be87f8c1
relation.isProjectOfPublication27905750-7224-4d46-9b63-35b5e2cc834a
relation.isProjectOfPublication.latestForDiscovery27905750-7224-4d46-9b63-35b5e2cc834a

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