Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay

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MARDANI GHAHFARROKHI A.; YARMAND M.S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:16 | Issue:95 Page(s): 75-83

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Title

Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay

Author(s)

MARDANI GHAHFARROKHI A. | YARMAND M.S. | Issue Writer Certificate

Keywords

Folic acidQ2

Barbariʼs bran breadQ1

HPLCQ2

Microbiological assayQ1

Abstract

Folic acidisone of the essential vitaminsthat deficiency of it causes congenital malformations in pregnant, especially neural tubedisorders. Sincethe humanbody cannot synthesize this vitamin, enrichment process on bread that isknown as one of themost widely consumedfoodsinthe dietof our people, can be one an effectivestepforeliminatingdefectscaused byvitamin’ s deficiencyinpeople. Considering the health effects of wheat bran and the presence of Folic acid in it, in this studyattemptstofortify flour (with 7% wheat bran)by100% RDI Folic acid and then measuringthestability ofFolic acidinbreadmaking process by HPLC method and Microbiological assay. The resultsindicated that the Microbiological assay showed higher amount than the high performance liquid chromatography method because of the ability to measure the natural folate in the samples. Also, during the bread making process, the Folic acid and folate content increased during the fermentation process and then decreased by the thermal baking process. The remaining amount of Folic acid and folatein the final bread showed the relatively high resistance of this vitamin in the process of Barbariʼ s bread, and thus the ability of the bread fortification processto provideFolic acidrequirements inadults.

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APA: Copy

MARDANI GHAHFARROKHI, A., & YARMAND, M.S.. (2020). Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(95 ), 75-83. SID. https://sid.ir/paper/72022/en

Vancouver: Copy

MARDANI GHAHFARROKHI A., YARMAND M.S.. Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;16(95 ):75-83. Available from: https://sid.ir/paper/72022/en

IEEE: Copy

A. MARDANI GHAHFARROKHI, and M.S. YARMAND, “Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 95 , pp. 75–83, 2020, [Online]. Available: https://sid.ir/paper/72022/en

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