Abstract
A high-performance liquid chromatography (HPLC) method for folate monoglutamates was used to study folate vitamer stability in food. Folate vitamers in fish and chicken fillets were determined raw and after oven-baking. Folate stability in liver sausage was also evaluated. Folate vitamer stability in raw beef liver and strawberries was determined during frozen storage. True vitamin retention (TVR) for tetrahydrofolate in rainbow trout and pollack after oven-baking was poor (9–60%). TVR for 5-methyltetrahydrofolate was above 65% for both fish species and chicken meat. Folate vitamers were well retained in the processing of liver sausage. Stability of folate vitamers during frozen storage of beef liver and strawberries (up to 7 months) was very good. HPLC was successfully used to study the effects of cooking and frozen storage on folate vitamers.
Published Version
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