{"title":"Free and Total Folate Activity in Strained Baby Foods","authors":"K. Hoppner","doi":"10.1016/S0008-3860(71)74168-3","DOIUrl":null,"url":null,"abstract":"<div><p>Samples of 40 strained baby foods were obtained on the Canadian market and assayed microbiologically for “free” and “total” folate activity using <strong>L. casei</strong>.</p><p>The “free” and “total” folate activity, respectively, ranged from 0.1-1.0<!--> <!-->μg/100<!--> <!-->g and 0.4-2.9<!--> <!-->μg/100<!--> <!-->g for strained fruits, 0.3-3.4<!--> <!-->μg/100<!--> <!-->g and 1.6-11.6<!--> <!-->μg/100<!--> <!-->g for strained vegetables, and 0.2-8.0<!--> <!-->μg/100<!--> <!-->g and 1.3-12.6<!--> <!-->μg/100<!--> <!-->g for strained meats and meat combinations.</p><p>On general comparison with published values of fresh foods, the strained fruits and vegetables show much lower folate activity. The values for the strained meats were only slightly lower than published values. The contribution of folate activity from strained baby foods as part of the total daily intake is estimated and discussed.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74168-3","citationCount":"10","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Technology Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0008386071741683","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 10
Abstract
Samples of 40 strained baby foods were obtained on the Canadian market and assayed microbiologically for “free” and “total” folate activity using L. casei.
The “free” and “total” folate activity, respectively, ranged from 0.1-1.0 μg/100 g and 0.4-2.9 μg/100 g for strained fruits, 0.3-3.4 μg/100 g and 1.6-11.6 μg/100 g for strained vegetables, and 0.2-8.0 μg/100 g and 1.3-12.6 μg/100 g for strained meats and meat combinations.
On general comparison with published values of fresh foods, the strained fruits and vegetables show much lower folate activity. The values for the strained meats were only slightly lower than published values. The contribution of folate activity from strained baby foods as part of the total daily intake is estimated and discussed.
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