Reduction of folic acid during baking and implications for mandatory fortification of bread

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1104-1110

  Anderson, Wayne A ^a   Slaughter, Desmond ^b   Laffey, Christopher ^c   Lardner, Caroline ^c  

^a FOOD SAFETY AUTHORITY OF IRELAND   (Ireland)

^b Odlum Group   (Ireland)

^c UNIVERSITY HOSPITAL GALWAY   (Ireland)

Author keywords

Baking; Bread; Degradation; Folic acid; Food fortification; HPLC MS

Indexed keywords

BAKING; BREAD; FOLIC ACIDS; FOOD FORTIFICATION; HPLC-MS;

BAKERIES; DEGRADATION; FOOD PRODUCTS; MILITARY ENGINEERING;

ORGANIC ACIDS;

EID: 77955588646     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02226.x     Document Type: Article

References (13)

1. Bousey, C.J., Berisford, S.A.A.., Omenn, G.S. & Motulsky, A.G. (1995). A quantitative assessment of plasma homocysteine as a risk factor for vascular disease - probable benefits of increasing folic acid intakes. Journal of the American Medical Association., 274, 1049-1057.
2. Czeizel, A.E. & Duda, I. (1992). Prevention of the first occurrence of neural tube defects by preconceptual vitamin supplementation. New England Journal of Medicine, 327, 1832-1835.
3. FSAI (Food Safety Authority of Ireland). (2006) Report of the national committee on folic acid food fortification. ISBN: 1-9004465-43-9 http://www.fsai.ie/assets/0/86/204/ca0a6f81-e3a1-4e7c-8284-bc363f8ed091.pdf
4. FSAI (Food Safety Authority of Ireland) (2008). Report of the implementation group on folic acid food fortification to the department of health and children. ISBN: 1-904465-61-7. http://www.fsai.ie/assets/0/86/204/cc3c2261-7dc8-4225-bf79-9a47fbc2287b.pdf
5. Gujska, E. & Majewska, K. (2005). Effect of baking process on added folic acid and endogenous folates stability in wheat and rye breads. Plant Foods for Human Nutrition, 60, 37-42.
6. Indrawati, P.V., Ottoy, F., Van Loey, A. & Hendrickx, M. (2004). Implications of β-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahyrofolic acid. Journal of Agriculture and Food Chemistry, 52, 8247-8254.
7. Johansson, M., Witthoft, C.M., Bruce, A. & Jagerstad, M. (2002). Study of wheat breakfast rolls fortified with folic acid: the effect on folate status in women during a 3-month intervention. European Journal of Nutrition, 41, 279-286.
8. Kariluoto, S., Vahteristo, L., Salovaara, H., Katina, K., Liukkone, K. & Piironen, V. (2004). Effect of baking method and fermentation on folate content of rye and wheat breads. Cereal Chemistry, 81, 134-139.
9. Keagy, P.M., Stokstad, E.L.R. & Fellers, D.A. (1975). Folacin stability during bread processing and family flour storage. Cereal Chemistry, 52, 348-356.
10. MRC (Medical Research Council). (1991). Prevention of neural tube defects: results of the Medical Research Council Virtamin Study. MRC Vitamin study research group. Lancet, 338, 131-137.
11. Osseyi, E.S., Wehling, R.L. & Albrecht, J.A. (2001). PLC determination of stability and distribution of added folic acid and some endogenous folates during breadmaking. Cereal Chemistry, 78, 375-378.
12. Pawlosky, R.J. & Flanagan, V.P. (2001). A quantitative stable-isotope LC-MS method for the determination of folic acid in fortified foods. Journal of Agricultural and Food Chemistry, 49, 1282-1286.
13. Scott, J.M. & Weir, D.G. (1998). Folic acid, homocysteine and one-carbon metabolism: a review of the essential biochemistry. Journal of Cardiovascular Risk, 5, 223-227.