Bioaccessibility of folate in faba bean, oat, rye and wheat matrices

Cereals and legumes are rich in folate. However, due to the instability of folate, processing digestion can induce significant folate loss. In this paper, bioaccessibility faba bean, oat, rye wheat flours pastes was studied using a static vitro model. Folate depended on food matrices, varying from 42% 67% 40% 123% pastes. Digestion associated with interconversion formyl folates, as well increase oxidised vitamers decrease reduced vitamers. Especially 5-methyltetrahydrofolate showed surprisingly good stability both heat treatment, resulting high bioaccessibility. The physiological concentration ascorbic acid did not stabilise digestion; however, higher level helped maintain Heat treatment (10-min paste making) could improve by liberating matrices altering vitamer distribution.