EFFECT OF IONIZING-RADIATION ON FOLATES IN FOOD

Authors
Citation
H. Muller et Jf. Diehl, EFFECT OF IONIZING-RADIATION ON FOLATES IN FOOD, Lebensmittel-Wissenschaft + Technologie, 29(1-2), 1996, pp. 187-190
Citations number
18
Categorie Soggetti
Food Science & Tenology
ISSN journal
00236438
Volume
29
Issue
1-2
Year of publication
1996
Pages
187 - 190
Database
ISI
SICI code
0023-6438(1996)29:1-2<187:EOIOFI>2.0.ZU;2-1
Abstract
A radiation dose of 2.5 kGy, the highest dose practically feasible for fresh vegetables, caused about 10% loss of total folates in spinach, green cabbage and Brussel sprouts. No consistent differences between t he radiation resistance of tetrahydrofolic acid and its 5-methyl and 5 -formyl derivatives were observed. Radiation stability of folates was higher in dehydrated vegetables than in the fresh material. At a radia tion dose of 2.5 key losses were within the range of analytical reprod ucibility for dehydrated spinach, green cabbage and Brussel sprouts. A t 10 kGy, the highest dose legally permitted for food irradiation in m any countries, losses of total folates ranged from 0 to about 30% in b aker's yeast, beef liver, dehydrated spinach, green cabbage and Brusse ls sprouts, and in Camembert cheese. Losses of polyglutamate folates t ended to be higher than those of monoglutamate folates, probably indic ating some radiation-induced conversion of polyglutamates to monogluta mates Because of the higher bioavailability of monoglutamates the nutr itional significance of radiation-induced folate losses is even smalle r than data on total folates would indicate.