Folacin extraction

Folacin extraction from foods generally begins with homogenization in neutral or mildly acidic solution (122-124,152,153). One study (152) demonstrated that an extraction at pH 7.85 provided the most efficient recovery of endogenous folate from plant and animal tissues a second extraction of the residual tissue significantly increased the completeness of the extraction procedure. The extractant should contain antioxidants, such as ascorbic acid, 2-mercaptoethanol, dithiothreitol, or a mixture thereof to protect the natural oxidation states of the folacin vitamers. 

It should be noted that ascorbic acid is more stable at pH 4-5 than at pH 7, at which the folacin vitamers are more stable. Additional protection from oxidation can be achieved by degassing the extraction solution with an inert gas, such as helium. Homogenization is followed immediately by protein precipitation and release of bound folacin vitamers. This can be accomplished by mild acidification, heating, addition of organic compounds such as trichloroacetic acid, and/or enzymatic (e.g., papain) hydrolysis. The specific conditions used for homogenization and protein precipitation are dictated by the food matrix and the expected profile of folacin vitamers. 

Total Folacin Unfortified Extraction with boil- Analytical ... 

Total folacin Egg yolk lima Extraction with Analytical A aqueous solution UV absorbance External standardization. 

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