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Journal article

Collaborative study - Quantification of total folate in food using an efficient single-enzyme extraction combined with LC-MS/MS

In Food Chemistry 2020, Volume 333, pp. 127447
From

National Food Institute, Technical University of Denmark1

Technical University of Munich2

Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark3

Institute of Marine Research4

Swedish Food Agency5

University of Helsinki6

Nestle7

Eurofins8

AQUANAL Laboratory9

Instituto Nacional de Saúde Doutor Ricardo Jorge10

...and 0 more

Quantification of the specific folate vitamers to estimate total folate in foods is not standardized. A collaborative study, including eight European laboratories, was conducted in order to determine the repeatability and reproducibility of the method for folate quantification in foods using the plant-origin γ-glutamyl hydrolase as part of the extraction procedure.

The seven food samples analyzed represent the food groups; fruits, vegetables, dairy products, legumes, offal, fish, and fortified infant formula. The homogenization step was included, and six folate vitamers were analyzed using LC-MS/MS. Total folate content, expressed as folic acid equivalent, was 17–490 μg/100 g in all samples.

Horwitz ratio values were within the acceptable range (0.60–1.94), except for fish. The results for fortified infant formula, a certified reference material (NIST 1869), confirmed the trueness of the method. The collaborative study is part of a standardization project within the Nordic Committee on Food Analysis (NMKL).

Language: English
Year: 2020
Pages: 127447
ISSN: 03088146 and 18737072
Types: Journal article
DOI: 10.1016/j.foodchem.2020.127447
ORCIDs: Ložnjak Švarc, Petra , 0000-0003-2206-1480 , 0000-0003-0207-2422 , 0000-0002-4591-0820 , 0000-0002-8382-312X , 0000-0002-5826-6288 and Jakobsen, Jette

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