Folate Content of Fast Foods and Processed Foods

Hyun Jung Ji; Seungki Kim; Miyong Yon; Taisun Hyun

doi:10.4163/kjn.2009.42.4.397

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Ji, Kim, Yon, and Hyun: Folate Content of Fast Foods and Processed Foods

Original Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2009; 42(4): 397-405.

Published online: 30 June 2009

DOI: https://doi.org/10.4163/kjn.2009.42.4.397

Folate Content of Fast Foods and Processed Foods

Hyun Jung Ji, Seungki Kim, Miyong Yon, Taisun Hyun

Department of Food and Nutrition, Chungbuk National University, Cheongju 361-763, Korea.

To whom correspondence should be addressed. (taisun@chungbuk.ac.kr)

Received 4 April 2009 Revised 10 May 2009 Accepted 20 May 2009

Abstract

A trienzyme extraction method (use of α-amylase, protease and folate conjugase) for food folate assay has been used to release folate from the food matrix. In order to reduce the incubation time with three enzymes, folate values were compared between two incubation protocols; separate incubation (SI, incubated with α-amylase and conjugase separately for 2 hours after protease treatment) and combined incubation (CI, incubated with α-amylase and conjugase together for 2 hours after protease treatment) using 88 food items from 12 kinds of fast foods and processed foods. We found that folate values by CI were comparable to or higher than those by SI, indicating that CI might be a better extraction procedure to shorten the entire incubation time. We measured folate contents in 49 fast foods and 26 processed foods by microbiological assay after CI. Mean folate contents of one serving of various burgers ranged from 43.1 to 62.0 µg. One serving of French fries, pizza, sandwich and triangled kimbab contained a mean of 53.3, 28.4, 47.4, and 25.7 µg of folate, respectively. Folate contents of non-alcoholic beverages were very low, ranging from 1.0 to 5.2 µg/100 g. Some of our values were comparable to the values in the folate database published in Korean Nutrition Society, however, some of the published values were 140 times higher than the measured values in this study. Folate values measured by the more recent modifications here can be used to update Korean folate database to accurately estimate dietary folate intake

Keywords: folate, trienzyme, fast foods, processed foods, food folate assay

Figures and Tables

Fig. 1

Flow chart of food folate assay.

Table 1

Mean folate content in foods measured after separate incubation (SI) or combined incubation (CI)

1) % Difference = (folate values after CI - folate value after SI) ÷ folate values after SI × 100

2) Mean ± SD

^*: p < 0.05, ^**: p < 0.01 significantly different by paired t-test

Table 2

Folate content in fast foods

1) Mean ± SD 2) Mean folate content of 4 different types of hamburgers

Table 3

Folate content in processed foods

1) Mean ± SD

Table 4

Comparison of mean folate content in this study (CI) and in the current database1)

1) The Korean Nutrition Society17)

2) Ratio = folate value in the current database/folate value in this study

Notes

This work was supported by the research grant of the Chungbuk National University.

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