FOLATES AND THEIR AVAILABILITY IN FOODS EVALUATED BY LIQUID CHROMATOGRAPHY (HPLC). VALIDATION AND APPLICATION IN FOOD NUTRITIONAL QUALITY.
Abstract
In this article it is presented the most precise chromatographic method to determine the different forms of B9 vitamin (folic acid or folacin) in foods, besides their availability (mono or polyglutamates). It is based in high performance liquid chromatographic method (HPLC) which protocol permits the extraction, purification and separation of folic acid and its different derivatives forms. This method has been validated with the standards and certified reference materials and compared with others investigation groups versus microbiological assays.Downloads
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