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Storage Stability of Polyglutamyl 5-Methyltetrahydrofolate in Broccoli After High-Pressure Processing

Nackerman, Colleen Clare
http://rave.ohiolink.edu/etdc/view?acc_num=osu1397731474

Abstract Details

2014, Master of Science, Ohio State University, Food Science and Technology.
Folate is a water-soluble B vitamin that is associated with chronic disease prevention and lower risk of neural tube defects in newborns. Folic acid, the most stable form of folate found in supplements, has associated negative health effects such as masking of vitamin B12 deficiency, anticancer drug antagonism, and tumor promotion. 5-methyltetrahydrofolate (5MTHF) is the predominant form of folate found naturally in vegetables. Its structure contains long polyglutamate chains, which can be cleaved into shorter, more bioavailable forms by the enzyme gamma-glutamylhydrolase. High-pressure processing was previously found to activate this enzyme in Brassica vegetables. In this study, high-pressure processed (600 MPa, 30 °C, 5 min) and raw broccoli was stored under refrigeration (4 °C) for one month. Additionally, high-pressure processed (600 MPa, 30 °C, 5 min) and blanched (88 °C, 3.5 min) broccoli was blast frozen and stored (-14 °C) for three months. At each time-point, 5MTHF polyglutamates were extracted and quantified, and broccoli color, pH, and general appearance were monitored. Majority conversion of polyglutamates to monoglutamates occurred immediately after processing and total folate decreased during storage (p<0.05). Folate conversion in raw broccoli happened only after signs of spoilage appeared, likely due to tissue breakdown. A lower pH was observed for pressure-treated samples throughout storage. High-pressure processing was able to convert polyglutamyl 5MTHF to more bioavailable monoglutamate forms and the benefit was maintained during refrigerated and frozen storage.
VM Balasubramaniam, PhD (Advisor)
Steven Schwartz, PhD (Committee Member)
Dennis Heldman, PhD (Committee Member)
107 p.
Food Science
5-methyltetrahydrofolate; high-pressure processing; storage

Recommended Citations

Citations

  • Nackerman, C. C. (2014). Storage Stability of Polyglutamyl 5-Methyltetrahydrofolate in Broccoli After High-Pressure Processing [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397731474

    APA Style (7th edition)

  • Nackerman, Colleen. Storage Stability of Polyglutamyl 5-Methyltetrahydrofolate in Broccoli After High-Pressure Processing. 2014. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1397731474.

    MLA Style (8th edition)

  • Nackerman, Colleen. "Storage Stability of Polyglutamyl 5-Methyltetrahydrofolate in Broccoli After High-Pressure Processing." Master's thesis, Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397731474

    Chicago Manual of Style (17th edition)

osu1397731474
284
© 2014, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.