{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["15(4)"],"submitter":["de Paiva Azevedo EP"],"pubmed_abstract":["Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat and corn flours, respectively. In the corn flour preparations, the cake had the highest retention (99%) when compared to couscous (97%). Besides, the cake showed higher retention when compared to the wheat flour preparations due to the interactions of the folic acid with the hydrophobic amino acids of the Zein, a protein found in corn. In wheat flour preparations, vitamin retention was 87%, 80% and 57% in bread, cake, and White sauce respectively. These findings relate to the change of the physi"],"journal":["PloS one"],"pagination":["e0230583"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC7141679"],"repository":["biostudies-literature"],"pubmed_title":["Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD."],"pmcid":["PMC7141679"],"pubmed_authors":["Khan SS","Silva LDS","Rabelo CB","Dos Santos Costa AC","de Souza JRB","de Azevedo Filho CA","Dos Santos Alves EM","de Paiva Azevedo EP","da Silva Vasconcelos MA","Santos BS"],"additional_accession":[]},"is_claimable":false,"name":"Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD.","description":"Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat and corn flours, respectively. In the corn flour preparations, the cake had the highest retention (99%) when compared to couscous (97%). Besides, the cake showed higher retention when compared to the wheat flour preparations due to the interactions of the folic acid with the hydrophobic amino acids of the Zein, a protein found in corn. In wheat flour preparations, vitamin retention was 87%, 80% and 57% in bread, cake, and White sauce respectively. These findings relate to the change of the physi","dates":{"release":"2020-01-01T00:00:00Z","publication":"2020","modification":"2025-04-19T07:42:54.674Z","creation":"2020-05-22T16:46:55Z"},"accession":"S-EPMC7141679","cross_references":{"pubmed":["32267871"],"doi":["10.1371/journal.pone.0230583"]}}