Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/23794
Type: Artigo de periódico
Title: Folatos em brócolis convencional e orgânico e perdas no processo de cocção em água
Title Alternative: Folates in conventional and organic broccoli and losses during cooking
Author: Lima-Pallone, Juliana Azevedo
Catharino, Rodrigo Ramos
Godoy, Helena Teixeira
Abstract: 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.
Subject: folates
broccoli
cultivation type and cooking
Editor: Sociedade Brasileira de Química
Rights: aberto
Identifier DOI: 10.1590/S0100-40422008000300013
Address: http://dx.doi.org/10.1590/S0100-40422008000300013
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000300013
Date Issue: 1-Jan-2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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