ANALYSIS OF FOLIC ACID IN FLOURS

USED AS RAW MATERIAL IN

ENRICHED DRY CEREAL
Ana Elisa Ferreira Presoto
Ligia Bicudo de Almeida-Muradian
Faculdade de Cincias Farmacuticas
Universidade de So Paulo, Brasil
INTRODUCTION
INTRODUCTION
B complex vitamins folate ingestion to reduce the risk
of serious neural tube defects
Natural sources of folates green leafy vegetables, livers,
beans, egg yolks, wheat germ, yeast, and fortified breakfast
cereal products
Addition of B complex vitamin at least 30% of the level
recommended at Brazilian RDA (in an average daily
ingestion portion in a ready-to-eat solid product)
Industrialised foods: tolerance (range) of 20% (label
declaration)
Wheat and maize flour Obligation by the Brazilian
government of the fortification with iron and folic acid
Methods HPLC
microbiologic method (AOAC, complexes food
matrix)
Necessity of validate the analytical methods for these
nutrients in raw material
Brazilian Food Composition Tables:
- Franco (2002)
- FCF/USP (2006)
- Philipi (2001)
- TACO (UNICAMP, 2006) Only two with folates
(wheat and corn flours)
OBJECTIVES
OBJECTIVES
Analyze folic acid naturally presenting in
oat, wheat, rice, corn and barley flours
which are used as raw materials in
enriched Brazilian dry cereals
Compare the obtained results with those
in Food Composition Table data for further
use in food developing projects
MATERIAL
MATERIAL
51 samples of oat, wheat, rice, corn and barley flours were
obtained from the biggest Brazilian flour manufacturers
METHOD
METHOD
Microbiological assay based on DeVries et al. (2005)
and Presoto and Almeida-Muradian (2005)
Methods using L. casei (ATCC # 7469) as
microorganism assay.
RESULTS
RESULTS
RSD
RSD (%)
*rice flour from role grain **enriched samples
Brazilian Food Composition Tables:
Philipi, 2001;
Franco, 2002;
TACO/UNICAMP, 2006;
FCF/USP, 2006.
International Food Composition Tables:
Closa & Landeta, 2006;
Crop and Food Research, 2006;
European Institute of Oncology, 2006;
HEALTH Canada, 2006;
Medical Research Council of South Africa, 2006;
Ministry of Family and Consumer Affairs, 2006;
National Public Health Institute, 2006;
Organizacin de Las Nacione Unidas para la Agricultura y la Alimentacins, 2006;
Souci-Fachmann-Kraut. Online-Database, 2006;
USDA, 2006.
CONCLUSIONS
CONCLUSIONS
Make a previously program before the
formulation of an enriched product
micronutrients added + losses during
processing + natural vitamin content
Industrialized foods selected for the
fortification projects: well-defined
consumption level - without promotion of
excessive ingestion or nutritional imbalance
and to avoid increasing products cost.
REFERENCES
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REFERENCES
REFERENCES
Presoto, A.E.F.; Almeida-Muradian, L.B., 2005. Analysis of
water-soluble vitamins and iron in oat flours used as raw
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Souci-Fachmann-Kraut (2006). Online-Database. Food
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Universidade de So Paulo (2006). Faculdade de Cincias
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alimentos. Retrieved 2006-08-22 from the Home Page:
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REFERENCES
REFERENCES
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USDA (2006). Agricultural Research Service. Nutrient Data
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ACKNOWLEDGEMENTS
Nestl Quality Assurance Center (NQAC)