Folate determination in livers of different animal species

Abstract

The liver is the main storage organ for folate. In the study the folate content in chicken, turkey, pig, and beef livers was evaluated with the use of the HPLC (high performance liquid chromatography) method which allowed various folate vitamers differentiation. The total folate content in the tested livers ranged from 419 to 1289 µg 100 g-1 in pork and chicken livers, respectively, and was several times higher than in folate rich vegetables, which are the most common folate sources in the human diet. Additionally, good stability of two folate abundant forms, tetrahydrofolate and 5-methyltetrahydrofolate, under frying was shown in the chicken liver samples. The obtained results contribute well to the general need of promoting the folate intake from various natural sources, not only of plant origin.

Keywords

• folic acid
• offals
• frying
• hplc
• food composition