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Optimized Extraction and Characterization of Folates From Date Palm Fruits and Their Tracking During Fruits Wine Fermentation

Folates belong to the essential B vitamins group and participate in one-carbon metabolism. Date palm fruits (Phoenix dactilyfera L. family Arecaceae) are consumed by millions of people and are good sources of folates. To date, no detailed study has been carried out on suitable methods for folate ext...

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Autores principales: Meng, Ziyi, Yi, Ling, Hu, Qingxin, Lin, Zhiyi, Ramaswamy, Hosahalli S., Wang, Chao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8452929/
https://www.ncbi.nlm.nih.gov/pubmed/34557510
http://dx.doi.org/10.3389/fnut.2021.699555
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author Meng, Ziyi
Yi, Ling
Hu, Qingxin
Lin, Zhiyi
Ramaswamy, Hosahalli S.
Wang, Chao
author_facet Meng, Ziyi
Yi, Ling
Hu, Qingxin
Lin, Zhiyi
Ramaswamy, Hosahalli S.
Wang, Chao
author_sort Meng, Ziyi
collection PubMed
description Folates belong to the essential B vitamins group and participate in one-carbon metabolism. Date palm fruits (Phoenix dactilyfera L. family Arecaceae) are consumed by millions of people and are good sources of folates. To date, no detailed study has been carried out on suitable methods for folate extraction from date palm fruits. In the present study, an experimental design using response surface methodology (RSM) was used to maximize the extraction yield of folates from date palm fruits by including enzymatic depectinization. By applying this new strategy and a UHPLC-MS/MS technique for analysis, total folate and different folate vitamers of three cultivars of date palm fruits (Muzafti, Zahdi, and Rubai), brewer's yeast, and fermented date wine were analyzed. The optimized extraction conditions of folates from date palm fruits were found to be a pectinase activity of 47.7 U, an incubation temperature of 40°C, and an incubation time of 38 min, which yielded a total folate content of 191–301 μg/100 g. In brewer's yeast, the extracted total folate content was very high (4,870 μg/100 g), and, in the resulting date wine, it reached a maximum of 700 μg/L on the fifth day. The predominant folate vitamers in date fruit and fruit wine were 5-formyltetrahydrofolate (5-CHO-THF) and 5-methyltetrahydrofolate (5-CH(3)-THF). During date palm fruit fermentation for up to 8 days, the 5-CHO-THF content gradually decreased by 20%, while 5-CH(3)-THF increased linearly from day 1 to day 5 (y = 0.058 x + 0.0284, R(2) = 0.9614). This study shows that date palm fruit and fruit wine are excellent sources of folate, and further study can be focused on different methods to improve folate stability during wine storage.
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spelling pubmed-84529292021-09-22 Optimized Extraction and Characterization of Folates From Date Palm Fruits and Their Tracking During Fruits Wine Fermentation Meng, Ziyi Yi, Ling Hu, Qingxin Lin, Zhiyi Ramaswamy, Hosahalli S. Wang, Chao Front Nutr Nutrition Folates belong to the essential B vitamins group and participate in one-carbon metabolism. Date palm fruits (Phoenix dactilyfera L. family Arecaceae) are consumed by millions of people and are good sources of folates. To date, no detailed study has been carried out on suitable methods for folate extraction from date palm fruits. In the present study, an experimental design using response surface methodology (RSM) was used to maximize the extraction yield of folates from date palm fruits by including enzymatic depectinization. By applying this new strategy and a UHPLC-MS/MS technique for analysis, total folate and different folate vitamers of three cultivars of date palm fruits (Muzafti, Zahdi, and Rubai), brewer's yeast, and fermented date wine were analyzed. The optimized extraction conditions of folates from date palm fruits were found to be a pectinase activity of 47.7 U, an incubation temperature of 40°C, and an incubation time of 38 min, which yielded a total folate content of 191–301 μg/100 g. In brewer's yeast, the extracted total folate content was very high (4,870 μg/100 g), and, in the resulting date wine, it reached a maximum of 700 μg/L on the fifth day. The predominant folate vitamers in date fruit and fruit wine were 5-formyltetrahydrofolate (5-CHO-THF) and 5-methyltetrahydrofolate (5-CH(3)-THF). During date palm fruit fermentation for up to 8 days, the 5-CHO-THF content gradually decreased by 20%, while 5-CH(3)-THF increased linearly from day 1 to day 5 (y = 0.058 x + 0.0284, R(2) = 0.9614). This study shows that date palm fruit and fruit wine are excellent sources of folate, and further study can be focused on different methods to improve folate stability during wine storage. Frontiers Media S.A. 2021-09-07 /pmc/articles/PMC8452929/ /pubmed/34557510 http://dx.doi.org/10.3389/fnut.2021.699555 Text en Copyright © 2021 Meng, Yi, Hu, Lin, Ramaswamy and Wang. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Meng, Ziyi
Yi, Ling
Hu, Qingxin
Lin, Zhiyi
Ramaswamy, Hosahalli S.
Wang, Chao
Optimized Extraction and Characterization of Folates From Date Palm Fruits and Their Tracking During Fruits Wine Fermentation
title Optimized Extraction and Characterization of Folates From Date Palm Fruits and Their Tracking During Fruits Wine Fermentation
title_full Optimized Extraction and Characterization of Folates From Date Palm Fruits and Their Tracking During Fruits Wine Fermentation
title_fullStr Optimized Extraction and Characterization of Folates From Date Palm Fruits and Their Tracking During Fruits Wine Fermentation
title_full_unstemmed Optimized Extraction and Characterization of Folates From Date Palm Fruits and Their Tracking During Fruits Wine Fermentation
title_short Optimized Extraction and Characterization of Folates From Date Palm Fruits and Their Tracking During Fruits Wine Fermentation
title_sort optimized extraction and characterization of folates from date palm fruits and their tracking during fruits wine fermentation
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8452929/
https://www.ncbi.nlm.nih.gov/pubmed/34557510
http://dx.doi.org/10.3389/fnut.2021.699555
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