SciELO - Scientific Electronic Library Online

 
vol.31 issue3Thermoanalysis of soybean oil extracted by two methodsAn easy and direct method for the synthesis of 1,2,4-triazole derivatives through carboxylic acids and hydrazinophthalazine author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Química Nova

Print version ISSN 0100-4042On-line version ISSN 1678-7064

Abstract

LIMA-PALLONE, Juliana Azevedo; CATHARINO, Rodrigo Ramos  and  GODOY, Helena Teixeira. Folates in conventional and organic broccoli and losses during cooking. Quím. Nova [online]. 2008, vol.31, n.3, pp.530-535. ISSN 0100-4042.  https://doi.org/10.1590/S0100-40422008000300013.

Broccoli is a vegetable consumed in many countries and a possible source of folates, which are water-soluble vitamins active during DNA synthesis. The folates found in the samples analyzed were 5-methyltetrahydrofolate and 5-formyltetrahydrofolate. The vitamin content varied between 413.7 and 742.2 µg/100 g for 5-methyltetrahydrofolate and from 4.8 to 12.8 µg/100 g for 5-formyltetrahydrofolate. In organic broccoli the amount of 5-methyltetrahydrofolate was significantly higher than in the same vegetable cultivated by traditional methods, for the commercial samples analyzed. The losses of these folates after cooking in water were of approximately 68%, most of it (53%) found in the cooking water.

Keywords : folates; broccoli; cultivation type and cooking.

        · text in Portuguese     · Portuguese ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License