Implications of beta-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahydrofolic acid

Indrawati Indrawati; Philippe Verlinde; Frederik Ottoy; Ann Van Loey; Marc Hendrickx

doi:10.1021/jf048801z

Implications of beta-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S]-5-methyltetrahydrofolic acid

J Agric Food Chem. 2004 Dec 29;52(26):8247-54. doi: 10.1021/jf048801z.

Authors

Indrawati Indrawati¹, Philippe Verlinde, Frederik Ottoy, Ann Van Loey, Marc Hendrickx

Affiliation

¹ Faculty of Applied Bioscience and Engineering, Department of Food and Microbial Technology, Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.

PMID: 15612825
DOI: 10.1021/jf048801z

Abstract

The effect of beta-mercaptoethanol (0-2%) addition to thermally and/or pressure-treated samples on [6S]-5-methyltetrahydrofolate was studied. Degradation of [6S]-5-methyltetrahydrofolate during both thermal and pressure treatments was mainly caused by oxidation, and the oxidized folates could be partly/completely reduced by beta-mercaptoethanol. The addition of beta-mercaptoethanol (2%) to the thermally and pressure-treated samples overestimated the "actual" stability of [6S]-5-methyltetrahydrofolate and misled the obtained kinetic information.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Dose-Response Relationship, Drug
Drug Stability
Folic Acid / chemistry*
Hot Temperature
Kinetics
Mercaptoethanol / administration & dosage*
Oxidation-Reduction
Pressure
Tetrahydrofolates / chemistry*

Substances

Tetrahydrofolates
Mercaptoethanol
Folic Acid
5-methyltetrahydrofolate