The fruits available on the Korean market 1 measured by microbiological assay using Lactobac casei with and without conjugase treatment. S considerable increase in folate activity released to
assay .organismby conjugasetreatmentindicated -that a large proportion of the folate in foods is in the polyglutamyl form, though the variation of individual foods is great. The use of ascorbic acid in assay was reflected the protective effect in both free and total folate. The data was compared with some published values.
Total folate in fruits was apple 7. 5, apricot 8. 6, banana 20. 2, cherry (Angdoo) 3. 0, grape (blue) 11. 2, orange (Mandarin) 26. 6, peach 3. 5, pear 10.5, plum(red) 3.7, plum(yellow) 2.0, strawberry 19. 7, watermelon 3. 8, persimmon 7. 5, Korean melon 3. 7, tomato 9. lug per 1008 of fresh weight. As a source of dietary folate, fruits contain low levels of folacin, practically in all fruits assayed.
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