Journal of Agricultural and Food Chemistry vol:52 issue:3 pages:485-492
A comparative study on the pressure and temperature stability of 5-methyltetrahydrofolic acid (5-CH3-H(4)folate) was performed in model/buffer systems and food products (i.e., orange juice, kiwi puree, carrot juice, and asparagus). Effects of pH and ascorbic acid (0.5 mg/g) on 5-CH3-H(4)folate stability in buffer systems were studied on a kinetic basis at different temperatures (from 65 to 160 degreesC) and different pressure/temperature combinations (from 100 to 700 MPa/from 20 to 65 degreesC). These studies showed that (i) the degradation of 5-CH3-H(4)folate in all model systems could be described by first-order reaction kinetics, (ii) the thermostability of 5-CH3-H(4)folate was enhanced by increasing pH up to 7, (iii) 5-CH3-H(4)folate was relatively pressure stable at temperatures lower than 40 degreesC, and (iv) ascorbic acid enhanced both the thermo- and barostabilities of 5-CH3-H(4)folate. In food products, temperature and pressure stabilities of 5-CH3-H(4)folate were studied at different temperatures (70-120 degreesC) and different pressure/temperature combinations (from 50 to 200 MPa/ 25 degreesC and 500 MPa/60 degreesC). 5-CH3-H(4)folate in orange juice and kiwi puree was relatively temperature (up to 120 degreesC) and pressure (up to 500 MPa/60 degreesC) stable in contrast to carrot juice and asparagus. Addition of ascorbic acid (0.5 mg/g) in carrot juice resulted in a remarkable protective effect on pressure (500 MPa/60 degreesC/40 min) and temperature degradation (120 degreesC/40 min) of 5-CH3-H(4)folate.