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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Folic Acid, Iron, and Zinc Contents in Chosen Food Products Prepared with Fortified Flours

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Author(s):
Boen, Thais Rezende [1] ; Lima Pallone, Juliana A. [2]
Total Authors: 2
Affiliation:
[1] Pontificia Univ Catolica Campinas, Fac Chem, BR-13086900 Campinas, SP - Brazil
[2] State Univ Canipinas, Fac Food Engn, Dept Food Sci, BR-13083970 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: CEREAL CHEMISTRY; v. 86, n. 6, p. 695-700, NOV-DEC 2009.
Web of Science Citations: 4
Abstract

In 2002, Brazil issued a regulation requiring that corn and wheat flours be fortified by the addition of folic acid and iron. The aim of the present work was to evaluate the levels of folic acid, iron, and zinc in macaroni. pizza, and bread prepared with fortified flour. The methodologies used for the mineral (FAAS) and vitamin (HPLC) determinations were validated and considered adequate. For macaroni, the folic acid content range was 50.0-182.4 mu g/100 g. The iron and zinc levels were 1.6-5.4 mg/100 g and 0.7-1.0 mg/100 g, respectively. The pizza and bread samples contained 14.8-271.3 mu g/100 g and 47.4-481.4 mu g/100 g of folic acid, respectively. The iron and zinc levels were 2.6-7.3 mg/100 g and 0.4-0.9 mg/100 g, respectively, for pizza, and 3.0-12.4 mg/100 g and 0.4-0.8 mg/100 g for bread. The results indicated that the distribution of folic acid and iron ill the majority of the samples tested was heterogeneous. This study could be of use to governmental authorities in their food fortification evaluation programs. Moreover, the average iron contents observed in the products could result in problems with zinc absorption, and it is important to consider that iron can induce oxidative stress in cells. (AU)