Folate Content and Availability in Malaysian Cooked Foods
- Author:
Chew SC
;
Khor GL
;
Loh SP
- Publication Type:Journal Article
- Keywords:
Folate content, availability, HPLC
- From:
Malaysian Journal of Nutrition
2012;18(3):383-391
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: Data on folate availability of Malaysian cooked foods would be useful for estimation of dietary folate intake; however such information is scarce. Methods: A total of 53 samples of frequently consumed foods in Malaysia were selected from the Nutrient Composition of Malaysian Foods. Folate content
was determined using HPLC method hyphenated with a stainless steel C18 column and ultraviolet detector ( = 280 nm). The index of folate availability was defined
as the proportion of folate identified as monoglutamyl derivatives from the total folate content. Results: Total folate content of different food samples varied
from 30-95 μg/100g fresh weight. Among rice-based dishes, the highest and the lowest total folate was in coconut milk rice (nasi lemak) and ghee rice (nasi minyak),
respectively. In noodle dishes, fried rice noodle (kuey teow goreng) and curry noodle (mee kari) had the highest folate contents. The highest index of folate availability was in a flat rice noodle dish (kuey teow bandung) (12.13%), while the lowest was in a festival cake (kuih bakul) (0.13%). Folate content was found to be
negatively related to its availability. Conclusion: This study determined folate content and folate availability in commonly consumed cooked foods in Malaysia.
The uptake of folate from foods with high folate content may not be necessarily high as folate absorption also depends on the capacity of intestinal deconjugation
and the presence of high fibre in the foods.
- Full text:W020150716317833154695.pdf
