Folate content and stability in commercial beers: Correlations with phenolic compounds

Area of Science:

• Food Science
• Nutritional Biochemistry
• Analytical Chemistry

Background:

• Folate is an essential nutrient crucial for various physiological processes.
• Beer is a popular beverage with a complex matrix containing various micronutrients and phytochemicals.
• Understanding folate content and stability in beer is important for assessing its nutritional contribution.

Purpose of the Study:

• To quantify folate levels and identify predominant forms in commercial beers.
• To investigate the impact of phenolic compounds on folate stability during in vitro digestion and storage.
• To explore the relationship between beer type, phenolic content, and folate stability.

Main Methods:

• Utilized UHPLC-Q-TOF-MS/MS for precise folate quantification.
• Analyzed sixteen commercial beer samples from a local market.
• Employed principal component analysis to correlate beer characteristics with folate levels.
• Conducted in vitro digestion and accelerated storage studies (60°C, 10 days) to assess folate stability.

Main Results:

• Total folate ranged from 35.0 to 199.6 μg/L, with 5-methyltetrahydrofolate (5-MTHF) being the dominant form (21-70%).
• Higher phenolic content correlated positively with folate levels and enhanced folate stability during in vitro digestion, especially in stout beer.
• Significant folate degradation occurred during accelerated storage, irrespective of phenolic levels, while antioxidant capacity declined.

Conclusions:

• Beer folate levels vary, with 5-MTHF being the primary form.
• Phenolic compounds play a role in protecting folate during digestion, but not significantly during prolonged storage.
• Folate stability in beer is influenced by matrix composition and storage conditions, impacting its nutritional value.