Estabilidade físico-química de ácido fólico em farinha de milho fortificada

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

The pteroylglutamic acid, also called folic acid or folate, is one water-soluble B vitamins. Studies have found that women who take folic acid supplements before conception and during the first trimester, may reduce their risk of having children with neural tube defects by 75%. In 2004, the ANVISA, the Brazilian Health Surveillance Agency obligated the addition of iron and folic acid in all maize and wheat flour produced in Brazil, aiming at an adequate nutrient supply in the diet of women in fertile age. The objective of this work was to study the folic acid physical and chemical stability in fortified maize flour during storage period. The following studied samples were taken during 4 months: 1) maize flour fortified with folic acid and reduced iron, 2) maize flour fortified with folic acid and ferrous fumarate, 3) maize flour fortified with folic acid and ferrous sulphate and 4) maize flour fortified with folic acid. The samples had been divided in 2 storage chambers with controlled temperature, at 25°C and at 35°C. The folic acid was analyzed by high performance liquid chromatographic, using a C-18 reversed phase column, acetate buffer (pH 2,8) and acetonitrile for the mobile phase, running 26 minutes at flow rate 0,8 mL/min. Applying the analysis of linear regression it was observed that during storage period time, the concentration of folic acid did not decrease in a significant (p<0, 05) way, even in the presence of all iron formulas.

ASSUNTO(S)

farinha de milho - ciência do alimento Ácido fólico - farinha de milho estabilidade físico-química - Ácido fólico folic acid vitamin m corn flour

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