Folate content in fresh corn: Effects of harvest time, storage and cooking methods

文献类型： 外文期刊

第一作者： Islam, Md Shariful

作者： Islam, Md Shariful;Liu, Ji'an;Jiang, Ling;Zhang, Chunyi;Liang, Qiuju

作者机构：

关键词： Folate analysis; Folates; Retention; Storage; Cooking; Fresh corn

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.556； 五年影响因子：4.89 ）

ISSN： 0889-1575

年卷期： 2021 年 103 卷

页码：

收录情况： SCI

摘要： Fresh corn is a good source of micronutrients. Here, we investigated the effects of harvest time (18-24 days after pollination), storage temperature (25 degrees C, 4 degrees C, or -20 degrees C), and cooking method (boiling, steaming, or microwave heating) on folate content and retention in fresh corn. Folate levels in the selected six fresh corn cultivars were 66.6-152 mu g/100 g fresh weight, with 5-methyltetrahydrofolate as the predominant vitamer; and the time of harvest did not significantly impact folate levels. An average folate retention of 83 % was observed in waxy corn varieties after 5 days of storage at 25 degrees C, and 77 % (average) of the folates was retained in sweet corn cultivars after 3 days of storage in a 4 degrees C refrigerator. The average folate retention was 71 % after 14 days of storage at -20 degrees C, which decreased to 40 % after 120 days. A folate reduction of 45 % (average) was observed in boiled corn, whereas steaming and microwave heating involved minor folate loss of 12 % and 15 %. These results provide insight into folate contents and retention in raw and processed corn post-harvest. Our study revealed that fresh corn is rich in active folate vitamers and is thus a promising dietary source of folates.

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