Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD

In this work wheat flour aditived with folic acid and iron sulphate was evaluated by Thermogravimetry (TG), Derivative Thermogravimetry (DTG) and differential scanning calorimetry (DSC) for evaluation of the thermal stability. The results obtained showed that the samples of wheat flour have similar behaviour.

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Folic Acid and Colon Cancer: Impact of Wheat Flour Fortification with Folic Acid

Flour and Breads and their Fortification in Health and Disease Prevention ◽

10.1016/b978-0-12-380886-8.10044-3 ◽

2011 ◽

pp. 485-494

Author(s):

Sandra Hirsch ◽

Maria Pia de la Maza ◽

Gladys Barrera ◽

Laura Leiva ◽

Daniel Bunout

Keyword(s):

Colon Cancer ◽

Folic Acid ◽

Wheat Flour

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Fortifying baladi Bread in Egypt: Reaching More than 50 Million People through the Subsidy Program

Food and Nutrition Bulletin ◽

10.1177/15648265120334s302 ◽

2012 ◽

Vol 33 (4_suppl3) ◽

pp. S260-S271 ◽

Cited By ~ 14

Author(s):

Nadine Elhakim ◽

Arnaud Laillou ◽

Anwar El Nakeeb ◽

Rukia Yacoub ◽

Magdy Shehata

Keyword(s):

Folic Acid ◽

Wheat Flour ◽

Low Income ◽

Daily Intake ◽

Public Health Problem ◽

Deficiency Anemia ◽

Micronutrient Deficiencies ◽

Subsidy Program ◽

The Government ◽

The Impact

Background Micronutrient deficiencies, especially iron-deficiency anemia, are a public health problem in Egypt, where anemia rates almost doubled in the years from 2000 to 2005. In 2008, the Government of Egypt began implementation of a 5-year national program to fortify with iron and folic acid the wheat flour used in baking subsidized baladi bread, the staple food consumed by a majority of low-income groups. Objective To project the achievements of this national Wheat Flour Fortification Program. Methods This paper describes the program, estimates the production of fortified flour and consumption of fortified bread, and identifies program challenges and sustainability issues. Results Through the national Wheat Flour Fortification Program, ferrous sulfate and folic acid are now added to all wheat flour produced under the national Food Subsidy Program. Up to 50 million Egyptians nationwide are now consuming quality-assured fortified baladi bread on a daily basis. In 2011, 6.5 million MT of fortified wheat flour was produced by 143 participating public- and private-sector mills. Political changes in Egypt in 2011 did not seem to affect the program; the new leadership in the Ministry of Supply and Internal Trade remains committed to fortification of wheat flour. Conclusions The daily intake of approximately 12 mg of iron and 600 μg of folic acid through the consumption of baladi bread suggests that the impact of the program on the prevention and reduction of iron and folate deficiencies among the Egyptian population could be significant; the results of an end-line survey are pending.

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Countries with an immediate potential for primary prevention of spina bifida and anencephaly: Mandatory fortification of wheat flour with folic acid

Birth Defects Research ◽

10.1002/bdr2.1222 ◽

2018 ◽

Vol 110 (11) ◽

pp. 956-965 ◽

Cited By ~ 6

Author(s):

Vijaya Kancherla

Keyword(s):

Folic Acid ◽

Primary Prevention ◽

Spina Bifida ◽

Wheat Flour

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HPLC-UV Estimation of Folic Acid in Fortified Rice and Wheat Flour using Enzymatic Extraction and Immunoaffinity Chromatography Enrichment: An Interlaboratory Validation Study

Journal of AOAC International ◽

10.5740/jaoacint.19-0207 ◽

2020 ◽

Vol 103 (1) ◽

pp. 73-77

Author(s):

Ansuman Mahato ◽

Samir Vyas ◽

Niladri Sekhar Chatterjee

Keyword(s):

Folic Acid ◽

Wheat Flour ◽

Regulatory Compliance ◽

Sample Extract ◽

Compliance Testing ◽

Interlaboratory Validation ◽

Z Scores ◽

Repeatability And Reproducibility ◽

Processed Products ◽

Compliance Check

Abstract Background: In India, fortification of cereals with folic acid has been voluntary for many years. However, The Food Safety and Standards Authority of India’s recent Fortification of Foods Regulations (2018) has prompted us to develop and validate a simple analytical method for estimation of folic acid in fortified cereals. Objective: The aim was to develop and validate a simple and rugged HPLC–UV method for quantitative analysis of folic acid in fortified rice and wheat flour. Methods: The enzymatic sample extract was diluted with phosphate buffer, centrifuged, filtered, and then passed slowly through an immunoaffinity cartridge for cleanup. Folic acid in the sample extract was retained by the cartridge and subsequently eluted with 30% acetonitrile [+0.2% trifluoroacetic acid (TFA)]. The elute was collected and analyzed by HPLC–UV at 280 nm. The chromatographic separation of folic acid was achieved on an Agilent Poroshell SB-C18 column (3.0 × 100 mm, 2.7 µm) with 0.1% TFA in methanol as mobile phase. Results: The linearity range of the vitamin was established in the concentration range of 50–800 µg/L, and the regression coefficient was more than 0.999. The LOQ was 5 µg/L. The average spike recovery values of folic acid in rice and wheat flour samples were 90.9 and 80.5%, respectively. The method was subjected to an interlaboratory validation; eight accredited food testing laboratories across India participated in it and resulted in satisfactory z-scores for the reported results. Conclusions: The method will be useful in regulatory compliance testing of folic acid in fortified cereals and processed products. Highlights: A sensitive analysis method is reported for estimation of folic acid in fortified rice and wheat flour. The scope, selectivity, repeatability, and reproducibility of the method establishes it as fit for regulatory compliance check purposes.

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Estimates of Total Dietary Folic Acid Intake in the Australian Population Following Mandatory Folic Acid Fortification of Bread

Journal of Nutrition and Metabolism ◽

10.1155/2012/492353 ◽

2012 ◽

Vol 2012 ◽

pp. 1-7 ◽

Cited By ~ 8

Author(s):

Jacinta Dugbaza ◽

Judy Cunningham

Keyword(s):

Folic Acid ◽

Wheat Flour ◽

Daily Intake ◽

Target Population ◽

Folic Acid Intake ◽

Australian Population ◽

Folic Acid Fortification ◽

Dietary Folate ◽

Acid Intake ◽

June July

Mandatory folic acid fortification of wheat flour for making bread was implemented in Australia in September 2009, to improve the dietary folate status of women of child-bearing age, and help reduce the incidence of neural tube defects in the population. This paper presents estimates of folic acid intake in the target population and other subgroups of the Australian population following implementation of the mandatory folic acid fortification standard. In June/July 2010 one hundred samples from seven bread categories were purchased from around the country and individually analysed for the amount of folic acid they contained. A modification to the triple enzyme microbiological method was used to measure folic acid in the individual bread samples. The folic acid analytical values together with national food consumption data were used to generate estimates of the population’s folic acid intake from fortified foods. Food Standards Australia New Zealand’s (FSANZ) custom-built dietary modelling program (DIAMOND) was used for the estimates. The mean amount of folic acid found in white bread was 200 μg/100 g which demonstrated that folic-acid-fortified wheat flour was used to bake the bread. The intake estimates indicated an increase in mean folic acid intake of 159 μg per day for the target group. Other sub-groups of the population also showed increases in estimated mean daily intake of folic acid.

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TABLE 3 Enrichment Standards for Government-Purchased ASCSa Commodities as of 1990 Thiamine Riboflavin Niacin Iron Calcium Vitamin A Product (mg/lb) (mg/lb) (mg/lb) (mg/lb) (mg/lb) (IU/lb) Wheat flour-U.S. 2.91.8 24 20 1 Wheat flour-export 2.91.8 24 20 500-625 10,000-12,000 Soy-fortified flour 2.91.8 24 20 500-625 10,000-12,000 Corn meal-U.S. 2.0-3.01.2-1.8 16-24 13-26 Corn grits-U.S. 2.0-3.01.2-1.8 16-24 21-26 Corn masa flour 2.01.2 16 13-26 Corn meal and soy fortified corn meal (export), bulgur, soy-fortified bulgur, and soy-fortified sorghum grits 2.0-3.01.2-1.8 16-24 13-26 500-750 10,000-12,000 adding nutrients rather than by using enriched flour. The TABLE 4 Expanded Enrichment/Fortification most recent revision [15] was the required addition of folic acid after January 1, 1998, at levels shown in Table 2. Typical level (mg/kg) in bread An expanded cereal enrichment/fortification program Commercial was proposed for cereal grain products by the National Nutrient Canadaa NRC/NASb whole white' Academy of Science, Food Nutrition Board [7] in 1975 (see Table 4 for levels in bread). This was never adopted in Thiamine 2.44.04.0 the United States, largely because of lack of support from Riboflavin 1.82.32.3 Niacin 22.0 33.0 33.0 industry and FDA. A few bakers tried them out voluntarily, Pyridoxine 1.42.81.9 but it never met with much commercial success. A similar Folic acid 0.24+ 0.4+ 0.56 proposal in Canada did result in expanded optional stan-Pantothenic acid 6.04.6 dards, but little use has been made of them. Vitamin A (IU/kg) 6000 Some baking companies have marketed white breads Iron 18 28 28 claimed to be nutritionally equivalent to whole wheat. To Calcium 660 1240 830 do this they add all the nutrients, including fiber, needed to Magnesium 900 630 make up the difference between those in white bread and Zinc 14 16 those in whole wheat bread. An example of one such prod-Manganese 26 uct is shown in Table 4. Copper 2.3 Folic acid was added to the cereal enrichment stan-

Handbook of Cereal Science and Technology, Revised and Expanded ◽

10.1201/9781420027228-73 ◽

2000 ◽

pp. 716-716

Keyword(s):

Folic Acid ◽

Vitamin A ◽

Wheat Flour ◽

Pantothenic Acid ◽

The United States ◽

Wheat Bread ◽

Corn Meal ◽

Whole Wheat ◽

Cereal Grain ◽

The Difference

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Modeling the Potential of Fortified Biscuits Too Address Micronutrient Deficiencies Among Preschool Children and Women in Cameroon (P10-116-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz034.p10-116-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Demewoz Woldegebreal ◽

Hanqi Luo ◽

Stephen Vosti ◽

Reina Engle-Stone

Keyword(s):

Folic Acid ◽

Vitamin B12 ◽

Wheat Flour ◽

Urban Areas ◽

Reproductive Age ◽

Micronutrient Deficiencies ◽

Dietary Recall ◽

Nutrient Adequacy ◽

Iron And Zinc ◽

Dietary Nutrient

Abstract Objectives To model the impacts of biscuits fortified with micronutrients (MN) on dietary nutrient adequacy among young children and women of reproductive age (WRA) in Cameroon. Methods In a nationally-representative survey stratified by macro-region (North, South, and Yaoundé/Douala), 24-h dietary recall data were collected from 843 children 12–59 months and 912 WRA. We simulated total MN intake under various scenarios using observed biscuit intake and addition of different amounts of vitamin A (VA) (200–600 µg Retinol Activity Equivalents (RAE)/100 g), folic acid (46–300 µg/100 g), vitamin B12 (0.74–2 µg/100 g), zinc (2–8 mg/100 g) and iron (5–15 mg/100 g) to biscuits. Usual intake distributions and prevalence of inadequate intake for each scenario were estimated using the National Cancer Institute method. Results Biscuits were consumed on the previous day by 11.2% of children nationally (4.5% South, 9.1% North, 20.7% Yaoundé/Douala) and 4.3% of WRA (1.5% South, 5.6% North, 5.9% Yaoundé/Douala). National baseline prevalence ± SE of inadequate intake among children was 59 ± 2% for VA, 49 ± 2% for folate, 85 ± 2% for vitamin B12, 70 ± 2% for iron, and 20–50% for zinc (depending on the cutoff used). Vitamin-fortified biscuits were predicted to have the greatest impact in Yaoundé/Douala, with reductions in inadequate intake of 10.3 percentage points (pp) for VA, 12.3 pp for folate, and 3.7 pp for vitamin B12, in the absence of other fortification programs. When existing programs for VA-fortified oil (12 mg VA/kg) and folic acid-fortified wheat flour (5.0 ppm) were considered in the model, the expected marginal impacts of folic acid and VA-fortified biscuits were reduced substantially for both children and WRA. Iron and zinc fortified biscuits were predicted to have no detectable impact on the prevalence of inadequacy among children and WRA for all fortification doses simulated, either in the presence or in the absence of fortified wheat flour. Conclusions Given current patterns of biscuit consumption in Cameroon, biscuit fortification at the modeled levels is unlikely to reduce the population prevalence of inadequate intakes. Fortified biscuits may contribute modestly to dietary adequacy of some nutrients (VA and folate) in the absence of staple food fortification programs, particularly in urban areas. Funding Sources Mars Co., Michael and Susan Dell Foundation, Sight and Life, and Bill & Melinda Gates Foundation.

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