Iron and Folate Contents of Tajik Legumes  

作　　者：Shakhlo Negmatjanovna Yarbaeva David Giraud Julie Ann Albrecht 

机构地区：[1]不详

出　　处：《Food and Nutrition Sciences》2011年第4期337-343,共7页食品与营养科学（英文）

摘　　要：Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron was measured according to AACC method 40 - 41B. Folate contents were determined by microbiological (Lactobacillus casei subsp. Rhamnosus ATCC 7469) and high-performance liquid chromatography analysis utilizing a tri-enzyme treatment (pro-tease, α-amylase and conjugase). Folate derivatives of tetrahydrofolate, 5-formyl-tetrahydrofolate and 5-methyl- -tetrahydrofolate were identified and quantified. Iron content for Tajik legumes ranged from 5.52 to 13.27 mg/100 g for raw;2.81 to 4.12 mg/100 g for cooked and 4.37 and 4.76 mg/100 g for RTE chickpeas. The total folate content of cooked legumes ranged from 53 to 81 μg/100 g for beans;133 to 203 μg/100 g for peas, and from 39 to 22 μg/100 g for small and large lentils, respectively. The predominant form of folate in legumes was tetrahydrofolate, followed by 5-formyl-tetrahydrofolate and 5-methyl-tetrahydrofolate.Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron was measured according to AACC method 40 - 41B. Folate contents were determined by microbiological (Lactobacillus casei subsp. Rhamnosus ATCC 7469) and high-performance liquid chromatography analysis utilizing a tri-enzyme treatment (pro-tease, α-amylase and conjugase). Folate derivatives of tetrahydrofolate, 5-formyl-tetrahydrofolate and 5-methyl- -tetrahydrofolate were identified and quantified. Iron content for Tajik legumes ranged from 5.52 to 13.27 mg/100 g for raw;2.81 to 4.12 mg/100 g for cooked and 4.37 and 4.76 mg/100 g for RTE chickpeas. The total folate content of cooked legumes ranged from 53 to 81 μg/100 g for beans;133 to 203 μg/100 g for peas, and from 39 to 22 μg/100 g for small and large lentils, respectively. The predominant form of folate in legumes was tetrahydrofolate, followed by 5-formyl-tetrahydrofolate and 5-methyl-tetrahydrofolate.

关 键 词：Legumes READY-TO-EAT (RTE) SNACK Type CHICKPEAS Microbiological Assay HPLC IRON Folate TAJIKISTAN 

分 类 号：R73[医药卫生—肿瘤]