Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD.

Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified flours showed the absence of folic acid. Flours with laboratory folic acid fortification showed 487 and 474 μg of folic acid in 100 g of wheat and corn flours, respectively.

Investigation of protocols to extraction and quantification of folates in vegetables matrices split into liquor and fiber fraction using factorial design.

The main protocols of extraction were investigated for the six folate forms in vegetable matrices, treated in two fractions, liquor and fiber. In a pilot study, it was used ammonium acetate added of 2-mercaptoetanol and ascorbic acid as extraction solution. The condition of use of protease and folate conjugase was evaluated, besides alternative treatments without enzyme use.

Considerations on the quinine actinometry calibration method used in photostability testing of pharmaceuticals.

This paper addresses two critical issues concerning the guidelines adopted by the ICH on the photostability testing: the quinine actinometry method and the light/radiation exposure map distribution of the photostability chamber. Using a qualified non-commercial photostability chamber tests were performed using quinine and physical actinometry and compared the results to those which are used as the basis of the ICH guidelines. The statistical analysis on the results showed that: (i) the calibration curve of the quinine solution depends on its concentration and on its location in the chamber; (ii) the quinine actinometry method currently recommended by the ICH guidelines should not be generalized to any photostability chamber.