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

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.

Folic Acid Fortification of Wheat Flour: Chile

2004 ◽  
Vol 62 ◽  
pp. S44-S48 ◽  
Author(s):  
Eva Hertrampf ◽  
Fanny Cortes
Keyword(s):  
Folic Acid ◽  
Wheat Flour ◽  
Folic Acid Fortification

scholarly journals EVALUATION THERMOANALYTICAL OF WHEAT FLOUR FORTIFIED WITH FOLIC ACID AND FERROUS SULPHATE

2009 ◽  
Vol 06 (12) ◽  
pp. 47-50
Author(s):  
Eliane Gonçalves ARAÚJO ◽  
Nedja Suely FERNANDES
Keyword(s):  
Thermal Stability ◽  
Differential Scanning Calorimetry ◽  
Folic Acid ◽  
Wheat Flour ◽  
Ferrous Sulphate ◽  
Scanning Calorimetry ◽  
Iron Sulphate ◽  
Derivative Thermogravimetry

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.

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

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

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

PLoS ONE ◽  
2020 ◽  
Vol 15 (4) ◽  
pp. e0230583
Author(s):  
Emmanuela Prado de Paiva Azevedo ◽  
Eryka Maria dos Santos Alves ◽  
Samuel de Santana Khan ◽  
Leonardo dos Santos Silva ◽  
José Roberto Botelho de Souza ◽  
...  
Keyword(s):  
Folic Acid ◽  
Wheat Flour ◽  
Cooking Methods

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

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

2012 ◽  
Vol 33 (4_suppl3) ◽  
pp. S260-S271 ◽  
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.

scholarly journals Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry

2010 ◽  
Vol 2010 ◽  
pp. 1-8 ◽  
Author(s):  
Amal Al-Rashdan ◽  
Murad I. H. Helaleh ◽  
A. Nisar ◽  
A. Ibtisam ◽  
Zainab Al-Ballam
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Wheat Flour ◽  
Aromatic Hydrocarbons ◽  
Soxhlet Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
White Wheat ◽  
Relative Standard ◽  
Polycyclic Aromatic ◽  
Repeatability And Reproducibility

Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich bread baked from white wheat flour. Analysis was performed by GC-MS after Soxhlet extraction of the sample and clean up of the extract. The levels of B[a]P was not detected in ten of eighteen samples. In the rest of the samples, B[a]P are varied from 2.83 to 16.54 g/kg. B[a]A, CHR, B[b]FA, B[k] FA, IP, DB[a,h]A, and B[ghi]P concentrations were found to be less than 10.0 g/kg. However, B[a]P are not detected in original white and brown wheat flour. The total PAHs were varied in the range 1.06–44.24 g/kg and 3.08–278.66 g/kg for H-PAH and L-PAH, respectively. Reproducibility and repeatability of the proposed method was calculated and presented in terms of recovery and relative standard deviations (RSD, %). Recoveries were varied from 72.46% to 99.06% with RSD ± 0.28–15.01% and from 82.39% to 95.01% with RSD ±1.91–13.01% for repeatability and reproducibility, respectively. Different commercialized samples of toasted bread were collected and analyzed.

scholarly journals PERKEMBANGAN KONSUMSI TERIGU DAN PANGAN OLAHANNYA DI INDONESIA 1993-2005

2007 ◽  
Vol 2 (1) ◽  
pp. 8 ◽  
Author(s):  
Hardinsyah Hardinsyah ◽  
Leily Amalia
Keyword(s):  
Food Consumption ◽  
Wheat Flour ◽  
Rural Areas ◽  
Urban Areas ◽  
Consumption Pattern ◽  
Processed Food ◽  
Fried Food ◽  
Consumption Level ◽  
Processed Products ◽  
Instant Noodle

<p class="MsoBodyTextIndent3" style="margin: 0cm 12.45pt 6pt 17.85pt; text-indent: 26.95pt;"><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">The objective of this study was to analyze trend of wheat flour consumption and its processed products in Indonesia since 1993 until 2005.  The data used were food consumption data of Socio-economic Survey (SUSENAS) collected by Statistics Indonesia (Badan Pusat Statistik, BPS). The results showed that the wheat flour consumption and its processed products tended to increase from 1993 to 2005. The rapid increase was occurred in the period of 1993-1996 and 1999-2005.  Three kinds of wheat flour-processed products that significantly increased were instant noodle, fried food and snack for children.  The average consumption level of wheat flour and their processed products in 2005 in urban areas were higher than the consumption level in rural areas, namely 47.7 vs. 36.3 g/cap/d.  Among all of the wheat flour-processed food, wheat flour based-fried food, instant noodle, and noodle with meat ball (mie bakso) were the most three popular kind of wheat flour processed products consumed by Indonesian people, 49.4, 48.6 and 44.7% respectively. The consumption pattern was relatively similar between urban and rural areas.  It indicated that wheat flour processed food had already been a part of food consumption pattern of Indonesian people.</span></p>

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