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Thermal Oxidation Studies on Reduced Folate, L-5-Methyltetrahydrofolic Acid (L-5-MTHF) and Strategies for Stabilization Using Food Matrices

Authors

  • Yazheng Liu,

    1. Authors Liu, Tomiuk, Green, and Kitts are with Food Nutrition and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, V6T 1Z4, Canada. Authors Rozoy and Bazinet are with Inst. of Nutraceuticals and Functional Foods (INAF) and Dept. of Food Sciences and Nutrition, Univ. Laval, Sainte-Foy, QC, G1V 0A6, Canada. Author Simard is with Dept. of Biology, Chemistry and Geography, Univ. du Québec à Rimouski, Rimouski, QC, G5L 3A1, Canada. Direct inquiries to author Kitts (E-mail: ddkitts@interchange.ubc.ca).
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  • Stephen Tomiuk,

    1. Authors Liu, Tomiuk, Green, and Kitts are with Food Nutrition and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, V6T 1Z4, Canada. Authors Rozoy and Bazinet are with Inst. of Nutraceuticals and Functional Foods (INAF) and Dept. of Food Sciences and Nutrition, Univ. Laval, Sainte-Foy, QC, G1V 0A6, Canada. Author Simard is with Dept. of Biology, Chemistry and Geography, Univ. du Québec à Rimouski, Rimouski, QC, G5L 3A1, Canada. Direct inquiries to author Kitts (E-mail: ddkitts@interchange.ubc.ca).
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  • Elodie Rozoy,

    1. Authors Liu, Tomiuk, Green, and Kitts are with Food Nutrition and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, V6T 1Z4, Canada. Authors Rozoy and Bazinet are with Inst. of Nutraceuticals and Functional Foods (INAF) and Dept. of Food Sciences and Nutrition, Univ. Laval, Sainte-Foy, QC, G1V 0A6, Canada. Author Simard is with Dept. of Biology, Chemistry and Geography, Univ. du Québec à Rimouski, Rimouski, QC, G5L 3A1, Canada. Direct inquiries to author Kitts (E-mail: ddkitts@interchange.ubc.ca).
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  • Stephan Simard,

    1. Authors Liu, Tomiuk, Green, and Kitts are with Food Nutrition and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, V6T 1Z4, Canada. Authors Rozoy and Bazinet are with Inst. of Nutraceuticals and Functional Foods (INAF) and Dept. of Food Sciences and Nutrition, Univ. Laval, Sainte-Foy, QC, G1V 0A6, Canada. Author Simard is with Dept. of Biology, Chemistry and Geography, Univ. du Québec à Rimouski, Rimouski, QC, G5L 3A1, Canada. Direct inquiries to author Kitts (E-mail: ddkitts@interchange.ubc.ca).
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  • Laurent Bazinet,

    1. Authors Liu, Tomiuk, Green, and Kitts are with Food Nutrition and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, V6T 1Z4, Canada. Authors Rozoy and Bazinet are with Inst. of Nutraceuticals and Functional Foods (INAF) and Dept. of Food Sciences and Nutrition, Univ. Laval, Sainte-Foy, QC, G1V 0A6, Canada. Author Simard is with Dept. of Biology, Chemistry and Geography, Univ. du Québec à Rimouski, Rimouski, QC, G5L 3A1, Canada. Direct inquiries to author Kitts (E-mail: ddkitts@interchange.ubc.ca).
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  • Timothy Green,

    1. Authors Liu, Tomiuk, Green, and Kitts are with Food Nutrition and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, V6T 1Z4, Canada. Authors Rozoy and Bazinet are with Inst. of Nutraceuticals and Functional Foods (INAF) and Dept. of Food Sciences and Nutrition, Univ. Laval, Sainte-Foy, QC, G1V 0A6, Canada. Author Simard is with Dept. of Biology, Chemistry and Geography, Univ. du Québec à Rimouski, Rimouski, QC, G5L 3A1, Canada. Direct inquiries to author Kitts (E-mail: ddkitts@interchange.ubc.ca).
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  • David D. Kitts

    1. Authors Liu, Tomiuk, Green, and Kitts are with Food Nutrition and Health, Faculty of Land and Food Systems, Univ. of British Columbia, Vancouver, BC, V6T 1Z4, Canada. Authors Rozoy and Bazinet are with Inst. of Nutraceuticals and Functional Foods (INAF) and Dept. of Food Sciences and Nutrition, Univ. Laval, Sainte-Foy, QC, G1V 0A6, Canada. Author Simard is with Dept. of Biology, Chemistry and Geography, Univ. du Québec à Rimouski, Rimouski, QC, G5L 3A1, Canada. Direct inquiries to author Kitts (E-mail: ddkitts@interchange.ubc.ca).
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Abstract

Abstract:  The thermal stability of L-5-methyltetrafolic acid (L-5-MTHF) was investigated in model/buffer systems and food systems. L-5-MTHF degradation followed first-order reaction kinetics with relatively greater (P < 0.01) stability at pH 4 compared to pH 6.8 in the buffer systems. This was confirmed using cyclic voltammetry. The stability (for example, k-values) of L-5-MTHF in an oxygen controlled environment improved (P < 0.001) proportionally when in the presence of increasing molar ratios of sodium ascorbate (NaAsc). The addition of NaAsc to L-5-MTHF after heat treatment was also effective at returning thermally oxidized L-5-MTHF back to its original form. A scheme was developed to explain the degradation and regeneration of L-5-MTHF. The importance of antioxidant protection of L-5-MTHF from thermal oxidation was extended using 2 distinct food systems; namely skim milk and soy milk, both with known antioxidant capacities. We conclude that the antioxidant activity of food components can enhance the stability of L-5-MTHF.

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