Effect of germination and thermal treatments on folates in rye

Susanna Kariluoto, Kirsi-Helena Liukkonen, Olavi Myllymäki, Liisa Vahteristo, Anu Kaukovirta-Norja, Vieno Piironen

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

Kuvaus

Effects of germination conditions and thermal processes on folate contents of rye were investigated. Total folate contents were determined microbiologically with Lactobacillus rhamnosus( ATCC 7469) as the growth indicator organism, and individual folates were determined by high-performance liquid chromatography after affinity chromatographic purification. Germination increased the folate content by 1.7-3.8-fold, depending on germination temperature, with a maximum content of 250 Ag/100 g dry matter. Hypocotylar roots with their notably high folate concentrations (600-1180 Ag/100 g dry matter) contributed 30-50% of the folate contents of germinated grains. Germination altered the proportions of folates, increasing the proportion of 5-methyltetrahydrofolate and decreasing the proportion of formylated folate compounds. Thermal treatments (extrusion, autoclaving and puffing, and IR and toasting) resulted in significant folate losses. However, folate levels in grains that were germinated and then were heat processed were higher than for native (nongerminated) grains. Opportunities to optimize rye processing to enhance folate levels in rye-based foods are discussed.
Alkuperäiskielienglanti
LehtiJournal of Agricultural and Food Chemistry
Vuosikerta54
Numero25
Sivut9522-9528
Sivumäärä7
ISSN0021-8561
DOI - pysyväislinkit
TilaJulkaistu - 2006
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

Lainaa tätä

Kariluoto, Susanna ; Liukkonen, Kirsi-Helena ; Myllymäki, Olavi ; Vahteristo, Liisa ; Kaukovirta-Norja, Anu ; Piironen, Vieno. / Effect of germination and thermal treatments on folates in rye. Julkaisussa: Journal of Agricultural and Food Chemistry. 2006 ; Vuosikerta 54, Nro 25. Sivut 9522-9528.
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title = "Effect of germination and thermal treatments on folates in rye",
abstract = "Effects of germination conditions and thermal processes on folate contents of rye were investigated. Total folate contents were determined microbiologically with Lactobacillus rhamnosus( ATCC 7469) as the growth indicator organism, and individual folates were determined by high-performance liquid chromatography after affinity chromatographic purification. Germination increased the folate content by 1.7-3.8-fold, depending on germination temperature, with a maximum content of 250 Ag/100 g dry matter. Hypocotylar roots with their notably high folate concentrations (600-1180 Ag/100 g dry matter) contributed 30-50{\%} of the folate contents of germinated grains. Germination altered the proportions of folates, increasing the proportion of 5-methyltetrahydrofolate and decreasing the proportion of formylated folate compounds. Thermal treatments (extrusion, autoclaving and puffing, and IR and toasting) resulted in significant folate losses. However, folate levels in grains that were germinated and then were heat processed were higher than for native (nongerminated) grains. Opportunities to optimize rye processing to enhance folate levels in rye-based foods are discussed.",
author = "Susanna Kariluoto and Kirsi-Helena Liukkonen and Olavi Myllym{\"a}ki and Liisa Vahteristo and Anu Kaukovirta-Norja and Vieno Piironen",
year = "2006",
doi = "10.1021/jf061734j",
language = "English",
volume = "54",
pages = "9522--9528",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "25",

}

Kariluoto, S, Liukkonen, K-H, Myllymäki, O, Vahteristo, L, Kaukovirta-Norja, A & Piironen, V 2006, 'Effect of germination and thermal treatments on folates in rye', Journal of Agricultural and Food Chemistry, Vuosikerta 54, Nro 25, Sivut 9522-9528. https://doi.org/10.1021/jf061734j

Effect of germination and thermal treatments on folates in rye. / Kariluoto, Susanna; Liukkonen, Kirsi-Helena; Myllymäki, Olavi; Vahteristo, Liisa; Kaukovirta-Norja, Anu; Piironen, Vieno.

julkaisussa: Journal of Agricultural and Food Chemistry, Vuosikerta 54, Nro 25, 2006, s. 9522-9528.

Tutkimustuotos: ArtikkelijulkaisuArtikkeliTieteellinenvertaisarvioitu

TY - JOUR

T1 - Effect of germination and thermal treatments on folates in rye

AU - Kariluoto, Susanna

AU - Liukkonen, Kirsi-Helena

AU - Myllymäki, Olavi

AU - Vahteristo, Liisa

AU - Kaukovirta-Norja, Anu

AU - Piironen, Vieno

PY - 2006

Y1 - 2006

N2 - Effects of germination conditions and thermal processes on folate contents of rye were investigated. Total folate contents were determined microbiologically with Lactobacillus rhamnosus( ATCC 7469) as the growth indicator organism, and individual folates were determined by high-performance liquid chromatography after affinity chromatographic purification. Germination increased the folate content by 1.7-3.8-fold, depending on germination temperature, with a maximum content of 250 Ag/100 g dry matter. Hypocotylar roots with their notably high folate concentrations (600-1180 Ag/100 g dry matter) contributed 30-50% of the folate contents of germinated grains. Germination altered the proportions of folates, increasing the proportion of 5-methyltetrahydrofolate and decreasing the proportion of formylated folate compounds. Thermal treatments (extrusion, autoclaving and puffing, and IR and toasting) resulted in significant folate losses. However, folate levels in grains that were germinated and then were heat processed were higher than for native (nongerminated) grains. Opportunities to optimize rye processing to enhance folate levels in rye-based foods are discussed.

AB - Effects of germination conditions and thermal processes on folate contents of rye were investigated. Total folate contents were determined microbiologically with Lactobacillus rhamnosus( ATCC 7469) as the growth indicator organism, and individual folates were determined by high-performance liquid chromatography after affinity chromatographic purification. Germination increased the folate content by 1.7-3.8-fold, depending on germination temperature, with a maximum content of 250 Ag/100 g dry matter. Hypocotylar roots with their notably high folate concentrations (600-1180 Ag/100 g dry matter) contributed 30-50% of the folate contents of germinated grains. Germination altered the proportions of folates, increasing the proportion of 5-methyltetrahydrofolate and decreasing the proportion of formylated folate compounds. Thermal treatments (extrusion, autoclaving and puffing, and IR and toasting) resulted in significant folate losses. However, folate levels in grains that were germinated and then were heat processed were higher than for native (nongerminated) grains. Opportunities to optimize rye processing to enhance folate levels in rye-based foods are discussed.

U2 - 10.1021/jf061734j

DO - 10.1021/jf061734j

M3 - Article

VL - 54

SP - 9522

EP - 9528

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 25

ER -