Determination of folate in some cereals and commercial cereal-grain products consumed in Poland using trienzyme extraction and high-performance liquid chromatography methods.

摘要

A 3-enzyme treatment (rat plasma conjugase, alpha-amylase, proteinase), followed by affinity chromatography (with folate-binding protein from milk) and RP-HPLC with UV and fluorescence detection were investigated for quantification of different folate derivatives in some commercial cereal products and cereals cultivated in Poland. Cereal products tested included breakfast cereals, wheat flour, rye flour, oatmeal, barley groats and buckwheat groats. The method allowed good separation of the main folate vitamins. Of the commercial cereal products analysed, buckwheat groats (30 g/100 g) had the highest content of total folate (30 mug/100 g), followed by rye flour (29 mug/100 g), barley groats (21 mug/100 g) and wheat flours (19-20 mug/100 g). 2 of the ready-to-eat breakfast products were found to be fortified with folic acid at levels slightly exceeding the label declaration. The total folate content of whole-grain wheat flours was more than half as much as in white flours (33-40 mug/100 g), and the highest folate content was found in rye whole grains (123-135 mug/100 g). 5-Formyltetrahydrofolate was the predominant folate form in the cereal products analysed.