Optimization of enzyme extractions for total folate in cereals and determination of total folate in breakfast cereals and snack foods
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The trienzyme digestion including protease, [alpha]-amylase, and conjugase for the extraction of total folate from cereals was optimized using response surface methodology. CRM121 wholemeal, oat, triticale, and buckwheat flours were used to suggest an optimized digestion. Significant effects were determined for the incubation time of [alpha]-amylase (p < 0.05) and conjugase (p < 0.01), while PronaseR digestion was not significant (p > 0.01) for extraction of total folate from the cereals. An optimum trienzyme digestion time of PronaseR, [alpha]-amylase, and conjugase are 1 h, 2.5 h, and 6 h, respectively. A differential assay of folic acid and total folate is used to determine [mu]g DFE in breakfast cereals (676 to 2184 [mu]gDFE/100g) and snack samples (15 to 394 [mu]g DFE/100g). To provide better information to customers, [mu]gDFE values should be declared on labels. Also, all assayed values of breakfast cereals exceeded label declarations. Thus, exact labels on breakfast cereals will be needed.