Abstract
The free and total folate content was determined separately in the solid and liquid portions of canned spinach, peas, asparagus and green beans using the Lactobacillus casei assay. The liquid portions of the canned vegetables contained folate activities which were comparable to those in the corresponding solid portions when the results are expressed in μg of folate per 100 g portions. The combined total folic acid content in the solid and liquid portions of the vegetables was similar to those in the raw state reported in the literature. The results indicate that discarding of the liquid portion of canned vegetables would entail a significant loss of folic acid.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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