Folates in fermented vegetables—a pilot study

• Published in: Food science & technology Vol. 37; no. 6; pp. 603 - 611
• Main Authors: Jägerstad, M, Jastrebova, J, Svensson, U
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.2004; Elsevier
• Subjects: beets; Biological and medical sciences; fermented foods; Fermented vegetables; Folate; folate content; folic acid; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; High performance liquid chromatography; lactic acid bacteria; Lactic acid producing bacteria; optimization; sauerkraut; vegetables; vitamin B12; vitamin content; Fermented vegetables; Lactic acid producing bacteria; Folate; High performance liquid chromatography; Vegetables; Fermented product
• DOI: 10.1016/j.lwt.2003.11.008
• ISSN: 0023-6438

The present work aimed to evaluate whether lactic acid fermentation can increase folate concentrations in vegetables making these foods superior to similar foods produced by the more common preservation techniques. The concentrations of folates present in raw vegetables, usually root vegetables, were followed during pre-treatment and fermentation with the purpose to improve the folate retention. Commercial starter cultures aimed for manufacture of fermented dairy products were subjected to mixtures of grated and blanched root vegetables, mainly beetroots and turnips. The results indicate that among 10 different lactic acid bacteria (LAB) cultures, one mixture was superior, resulting in almost a doubling of folate concentration, mainly as 5-methyl-tetrahydrofolic acid (5-CH 3-H 4folate), a native and bioavailable folate form. Interestingly, one species of propionibacteria produced vitamin B 12. The retention of folate during the overall fermentation process varied between 50% and 75% when calculated on wet weight. The concentration of the folate was similar in the surrounding liquid medium as in the solids of the final fermented product. Sauerkraut, a classical fermented vegetable, did not have significantly increased folate content. Some commercial canned samples of sauerkraut contained between 50 and 200 μg/kg, mainly as 5-CH 3-H 4folate.