biostudies-literatureUnknown15(4)de Paiva Azevedo EPFolic 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 physiPloS onee0230583https://www.ebi.ac.uk/biostudies/studies/S-EPMC7141679biostudies-literatureFolic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD.PMC7141679Khan SSSilva LDSRabelo CBDos Santos Costa ACde Souza JRBde Azevedo Filho CADos Santos Alves EMde Paiva Azevedo EPda Silva Vasconcelos MASantos BSfalseFolic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD.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 physi2020-01-01T00:00:00Z20202025-04-19T07:42:54.674Z2020-05-22T16:46:55ZS-EPMC71416793226787110.1371/journal.pone.0230583