Folates In Conventional And Organic Broccoli And Losses During Cooking [folatos Em Brócolis Convencional E Orgânico E Perdas No Processo De Cocção Em água]

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.313530535Czeizel, A.E., Dudás, I., (1992) N. Engl. J. Med, 327, p. 1832Shaw, G.M., Schaffer, D., Velie, E.M., Morland, K., Harris, J.A., (1995) Epidemiology, 6, p. 219Eichholzer, M., Tönz, O., (2006) Lancet, 367, p. 1352Scholl, T.O., Hediger, M.L., Schall, J.L., Khoo, C.S., Fisher, R.L., (1996) Am. J. Clin. Nutr, 63, p. 520Giovannucci, E., Stampfer, M.J., Colditz, G.A., Hunter, D.J., Fuchs, C., Rosner, B.A., Speitzer, F.E., Wilett, W.C., (1995) Annals of Internal Medicine, 129, p. 517Robinson, K., Arheart, K., Refsum, H., Brattström, L., Boers, G., Ueland, P., Rubba, P., Graham, I., (1998) Circulation, 97, p. 437Verhoff, P., Stampfer, M.J., Buring, J.E., Gaziano, J.M., Allen, R.H., Stabler, S.P., Reynolds, R.S., Willett, W.C., (1996) Am. J. Epidemiol, 143, p. 845Clarke, R., Smith, D., Jobst, K.A., Refsum, H., Sutton, L., Ueland, P.M., (1998) Arch. Neurol, 55, p. 1449Riggs, K.M., Apiro III, A., Tucker, K., Rush, D., (1996) Am. J. Clin. Nutr, 63, p. 306Gregory III, J.F., (1989) Adv. Food Nutr. Res, 3, p. 1Carl, G.F., Hudson, F.Z., McGuire, B.S., (1995) J. Nutr, 125, p. 2096Wagner, C.E., (1995) Folate in Health and Disease, p. 23. , Bailey, L, ed, Marcel Dekker: New YorkScott, J., Rébeille, F., Fletcher, J., (2000) J. Sci. Food Agric, 80, p. 795Stea, T.H., Johansson, M., Jägerstad, M., Frolich, W., (2007) Food Chem, 101, p. 1095Iwatani, Y., Arcot, J., Shrestha, A.K., (2003) J. Food Comp. Anal, 16, p. 37Konings, E.J.M., Roomans, H.H.S., Dorant, E., Goldbohm, R.A., Saris, W.H.M., Brandt, P.A., (2001) Am. J. Clin. Nutr, 73, p. 765Vahteristo, L.T., Ollilainen, V., Varo, P., (1997) J. AOAC Int, 80, p. 373DeSouza, S.C., Eitenmiller, R.R., (1986) J. Food Sci, 51, p. 526Mullin, W.J., Wood, D.F., Howsam, S.G., Nutr (1982) Reports Int, 26, p. 7Leichter, J., Landymore, A.F., Krumdieck, C.L., (1979) Am. J. Clin. Nutr, 32, p. 92Leichter, J., Switzer, V.P., Landymore, A.F., Nutr (1978) Reports Int, 18. , 475Leskova, E.Kubíková, J.Kaváciková, E.Kosická, M.Porubská, J.Holciková, K. J.Food Comp. Anal. 2006, 19, 252Klein, B.P., Lee, H.C., Reynolds, P.A., Wangles, N.C., (1979) J. Food Sci, 46, p. 286Catharino, R.R., Godoy, H.T., Lima-Pallone, J.A., (2006) Quim. Nova, 29, p. 972Rodriguez, L.C., Campana, A.M.G., Barrero, F.A., Linares, C.J., Ceba, M.R., (1995) J. AOAC Int, 78, p. 471Caulcutt, R., Boddy, R., (1983) Statistic for Analytical Chemists, , 1 st. ed, Chapman and Hall: LondresRibani, M., Bottoli, C.B.G., Collins, C.H., Jardim, I.C.S.F., Melo, L.F.C.M., (2004) Quim. Nova, 27, p. 77