بررسی اثر فرآیند تهیه نان بر محتوای فولات با استفاده از روش کروماتوگرافی مایع با کارایی بالا و روش میکروبی

نویسندگان
آزاده مردانی قهفرخی 1
محمد سعید یارمند 2
1 دانشآموخته دکتری گروه علوم و صنایع غذایی, دانشکده کشاورزی، دانشگاه فردوسی مشهد
2 دانشیار گروه علوم و صنایع غذایی، پردیس کشاورزی، دانشگاه تهران
10.29252/fsct.16.95.7
چکیده
اسید فولیک، یکی از ویتامین‌های ضروری است که کمبود آن در زنان باردار موجب بروز ناهنجاری‌های مادرزادی خصوصاً اختلال لوله عصبی می‌گردد. با توجه به اینکه بدن انسان قادر به ساخت این ویتامین نمی‌باشد به نظر می‌رسد فرآیند غنی‌سازی بر روی ماده غذایی پرمصرفی مانند نان، می‌تواند قدم مؤثری در رفع نقایص ناشی از کمبود این ویتامین در افراد باشد. با توجه به اثرات سلامت‌بخش سبوس گندم و وجود اسید فولیک در آن، در این پژوهش اقدام به غنی‌سازی آرد سبوس‌دار (دارای 7 درصد سبوس گندم) با 100 درصد نیاز روزانه به اسید فولیک و سپس بررسی تاثیر فرایند تهیه نان بربری بر پایداری این ویتامین به دو روش کروماتوگرافی مایع با کارایی بالا و میکروبی گردید. نتایج نشان داد روش میکروبی به دلیل قابلیت اندازه‌گیری فولات طبیعی موجود در نمونه‌ها، مقایر بالاتری را نسبت به روش کروماتوگرافی مایع با کارایی بالا نشان داد. همچنین طی فرایند تهیه نان، محتوای اسید فولیک و فولات حین فرایند تخمیر نان افزایش یافته و سپس در اثر اعمال فرایند حرارتی پخت نان با کاهش همراه بود. میزان اسید فولیک و فولات باقی‌مانده در نان نهایی نشان دهنده مقاومت نسبتاً بالای این ویتامین در فرآیند تهیه نان بربری و در نتیجه قابلیت فرآیند غنی‌سازی آرد سبوس‌دار در تأمین اسید فولیک مورد نیاز در افراد بود.
کلیدواژه‌ها
اسید فولیک
نان بربری سبوس‌دار
کروماتوگرافی مایع با کارایی بالا
روش میکروبی

عنوان مقاله English

Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay

نویسندگان English

Azadeh Mardani ghahfarokhi 1
Mohammad Saeed Yarmand 2
1 Department of food science and technology, ferdowsi university of mashhad
2 Faculty of science and technology, College of Agriculture & Natural Resources, University of Tehran
چکیده English

Folic acid is one of the essential vitamins that deficiency of it causes congenital malformations in pregnant, especially neural tube disorders. Since the human body cannot synthesize this vitamin, enrichment process on bread that is known as one of the most widely consumed foods in the diet of our people, can be on an effective step for eliminating defects caused by vitamin’s deficiency in people. Considering the health effects of wheat bran and and the presence of folic acid in it, in this study attempts to fortify flour (with 7% wheat bran) by 100% RDI folic acid and then measuring the stability of folic acid in bread making process by HPLC method and microbiological assay. The results indicated that the microbiological assay showed higher amount than the high performance liquid chromatography method because of the ability to measure the natural folate in the samples. Also, during the bread making process, the folic acid and folate content increased during the fermentation process and then decreased by the thermal baking process. The remaining amount of folic acid and folate in the final bread showed the relatively high resistance of this vitamin in the process of Barbariʼs bread, and thus the ability of the bread fortification process to provide folic acid requirements in adults.

کلیدواژه‌ها English

Folic acid
Barbariʼs bran bread
HPLC
Microbiological assay
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