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Publication
Influência da cozedura e da maltagem no conteúdo de folatos em quinoa (Chenopodium quinoa)
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Advisor(s)
Abstract(s)
O folato ou vitamina B9 é essencial ao organismo sendo a alimentação a
maior fonte deste nutriente. A deficiência nesta vitamina pode provocar alterações
no crescimento e desenvolvimento de doenças como a anemia. A
quinoa é um pseudocereal isento de glúten conhecido essencialmente pelo
seu elevado valor nutritivo. Neste trabalho avaliou-se o efeito do processamento
no teor em folatos naturais das sementes de quinoa. As amostras de
quinoa recolhidas foram sujeitas a cozedura tradicional, cozedura a vapor e
maltagem. A determinação simultânea de formas naturais de folatos, ácido
fólico, 5-metiltetrahidrofolato, tetrahidrofolato, 5-formiltetrahidrofolato e
10-formiltetrahidrofolato foi realizada por cromatografia de ultra eficiência
com deteção por espectrometria de massa com triplo quadrupolo (UPLCMS/
MS). A forma predominante encontrada em todas as amostras foi o 5-
metiltetrahidrofolato. O teor de folatos totais mais elevado foi obtido nas
amostras cruas (294 μg/100 g edível). A quinoa maltada apresenta uma redução
significativa do teor de 5-metiltetrahidrofolato e um aumento significativo
do 10-formiltetrahidrofolato. Na quinoa cozida e cozida a vapor o
5-metiltetrahidrofolato é o vitâmero que apresenta o fator de retenção mais
elevado. Uma dose equivalente de quinoa independentemente do processamento,
representa cerca de 32% da dose diária recomendada de folato
podendo, por isso, ser classificada como rica em folatos.
Folates or B9 vitamin is essential for numerous body functions being food the main source of this nutrient. The deficiency in this vitamin can cause changes in growth and in development of diseases such anaemia. Quinoa is a known gluten-free pseudocereal known by his high nutritional value. This study evaluated the effect of processing on the content of natural folates of quinoa seeds. The quinoa samples were submitted to traditional cooking, steaming and malting. The simultaneous determination of natural forms of folates, 5-methyltetrahydrofolate, tetrahydrofolate, 5-and 10-formiltetrahidrofolato formiltetrahidrofolato and folic acid was accomplished by ultra efficient chromatography with detection by mass spectrometry in a triple quadrupole (UPLC-MS/MS). The predominant form of folate found in all samples was 5-methyltetrahydrofolate. The highest total folate content was obtained in the raw samples (294 μg/100 g edible portion). Malted quinoa, evidence a significant reduction of 5-methyltetrahydrofolate content and a significant increase in 10-formiltetrahidrofolato. In boiled and steam quinoa, 5-methyltetrahydrofolate is the vitamer with the highest retention factor. An equivalent portion of quinoa, apart of processing, represents about 32% of the recommended daily intake of folate and may, for that reason, be classified as rich in folates.
Folates or B9 vitamin is essential for numerous body functions being food the main source of this nutrient. The deficiency in this vitamin can cause changes in growth and in development of diseases such anaemia. Quinoa is a known gluten-free pseudocereal known by his high nutritional value. This study evaluated the effect of processing on the content of natural folates of quinoa seeds. The quinoa samples were submitted to traditional cooking, steaming and malting. The simultaneous determination of natural forms of folates, 5-methyltetrahydrofolate, tetrahydrofolate, 5-and 10-formiltetrahidrofolato formiltetrahidrofolato and folic acid was accomplished by ultra efficient chromatography with detection by mass spectrometry in a triple quadrupole (UPLC-MS/MS). The predominant form of folate found in all samples was 5-methyltetrahydrofolate. The highest total folate content was obtained in the raw samples (294 μg/100 g edible portion). Malted quinoa, evidence a significant reduction of 5-methyltetrahydrofolate content and a significant increase in 10-formiltetrahidrofolato. In boiled and steam quinoa, 5-methyltetrahydrofolate is the vitamer with the highest retention factor. An equivalent portion of quinoa, apart of processing, represents about 32% of the recommended daily intake of folate and may, for that reason, be classified as rich in folates.
Description
Keywords
Folato Vitamina B9 Quinoa Chenopodium quinoa Segurança Alimentar Alimentação e Nutrição
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2016 setembro-dezembro;5(17):3-5
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP