Mechanisms of folate losses during processing: Diffusion vs. heat degradation

Nicolas Delchier; Christiane Ringling; Jean François Maingonnat; Michael Rychlik; Catherine M.G.C. Renard

doi:10.1016/j.foodchem.2014.02.054

Mechanisms of folate losses during processing: Diffusion vs. heat degradation

Nicolas Delchier, Christiane Ringling, Jean François Maingonnat, Michael Rychlik, Catherine M.G.C. Renard

Chair of Analytical Food Chemistry

Research output: Contribution to journal › Article › peer-review

41 Scopus citations

Abstract

Though folates are sensitive to heat treatments, leaching appears to be a major mechanism involved in folate losses in vegetables during processing. The aim of our study was to study folate diffusivity and degradation from spinach and green beans, in order to determine the proportion of each mechanism involved in folate losses. Folate diffusivity constant, calculated according to Fick's second law (Crank, 1975), was 7.4 × 10^-12 m²/s for spinach and 5.8 × 10^-10 m²/s for green beans, which is the same order of magnitude as for sugars and acids for each vegetable considered. Folate thermal degradation kinetics was not monotonous in spinach and green beans especially at 45°C and did not follow a first order reaction. The proportion of vitamers changed markedly after thermal treatment, with a better retention of formyl derivatives. For spinach, folate losses were mainly due to diffusion while for green beans thermal degradation seemed to be preponderant.

Original language	English
Pages (from-to)	439-447
Number of pages	9
Journal	Food Chemistry
Volume	157
DOIs	https://doi.org/10.1016/j.foodchem.2014.02.054
State	Published - 15 Aug 2014

Keywords

Fick's second law
Folate
Heat degradation
Kinetics
Leaching
Process
Vegetables
Vitamins

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10.1016/j.foodchem.2014.02.054

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title = "Mechanisms of folate losses during processing: Diffusion vs. heat degradation",

abstract = "Though folates are sensitive to heat treatments, leaching appears to be a major mechanism involved in folate losses in vegetables during processing. The aim of our study was to study folate diffusivity and degradation from spinach and green beans, in order to determine the proportion of each mechanism involved in folate losses. Folate diffusivity constant, calculated according to Fick's second law (Crank, 1975), was 7.4 × 10-12 m2/s for spinach and 5.8 × 10-10 m2/s for green beans, which is the same order of magnitude as for sugars and acids for each vegetable considered. Folate thermal degradation kinetics was not monotonous in spinach and green beans especially at 45°C and did not follow a first order reaction. The proportion of vitamers changed markedly after thermal treatment, with a better retention of formyl derivatives. For spinach, folate losses were mainly due to diffusion while for green beans thermal degradation seemed to be preponderant.",

keywords = "Fick's second law, Folate, Heat degradation, Kinetics, Leaching, Process, Vegetables, Vitamins",

author = "Nicolas Delchier and Christiane Ringling and Maingonnat, {Jean Fran{\c c}ois} and Michael Rychlik and Renard, {Catherine M.G.C.}",

note = "Funding Information: This work benefited from financial support of ANR-09-ALIA-014 RIBENUT project: New approaches for microbial risk – nutritional benefits assessment in the case of heat processed vegetables. It was conducted as part of the UMT “Micronutriments des produits v{\'e}g{\'e}taux transform{\'e}s” of ACTIA and with the financial support of the Minist{\`e}re de l{\textquoteright}Agriculture, de l{\textquoteright}Alimentation, de la P{\^e}che, de la Ruralit{\'e} et de l{\textquoteright}Am{\'e}nagement du Territoire. ",

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AU - Renard, Catherine M.G.C.

N1 - Funding Information: This work benefited from financial support of ANR-09-ALIA-014 RIBENUT project: New approaches for microbial risk – nutritional benefits assessment in the case of heat processed vegetables. It was conducted as part of the UMT “Micronutriments des produits végétaux transformés” of ACTIA and with the financial support of the Ministère de l’Agriculture, de l’Alimentation, de la Pêche, de la Ruralité et de l’Aménagement du Territoire.

PY - 2014/8/15

Y1 - 2014/8/15

N2 - Though folates are sensitive to heat treatments, leaching appears to be a major mechanism involved in folate losses in vegetables during processing. The aim of our study was to study folate diffusivity and degradation from spinach and green beans, in order to determine the proportion of each mechanism involved in folate losses. Folate diffusivity constant, calculated according to Fick's second law (Crank, 1975), was 7.4 × 10-12 m2/s for spinach and 5.8 × 10-10 m2/s for green beans, which is the same order of magnitude as for sugars and acids for each vegetable considered. Folate thermal degradation kinetics was not monotonous in spinach and green beans especially at 45°C and did not follow a first order reaction. The proportion of vitamers changed markedly after thermal treatment, with a better retention of formyl derivatives. For spinach, folate losses were mainly due to diffusion while for green beans thermal degradation seemed to be preponderant.

AB - Though folates are sensitive to heat treatments, leaching appears to be a major mechanism involved in folate losses in vegetables during processing. The aim of our study was to study folate diffusivity and degradation from spinach and green beans, in order to determine the proportion of each mechanism involved in folate losses. Folate diffusivity constant, calculated according to Fick's second law (Crank, 1975), was 7.4 × 10-12 m2/s for spinach and 5.8 × 10-10 m2/s for green beans, which is the same order of magnitude as for sugars and acids for each vegetable considered. Folate thermal degradation kinetics was not monotonous in spinach and green beans especially at 45°C and did not follow a first order reaction. The proportion of vitamers changed markedly after thermal treatment, with a better retention of formyl derivatives. For spinach, folate losses were mainly due to diffusion while for green beans thermal degradation seemed to be preponderant.

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Mechanisms of folate losses during processing: Diffusion vs. heat degradation

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Keywords

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