Review on the Phytic Acid

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Phytic acid degrading lactic acid bacteria in tef-injera fermentation.

Ethiopian injera, a soft pancake, baked from fermented batter, is preferentially prepared from tef (Eragrostis tef) flour. The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step. PA chelates with iron and zinc in the human digestive tract and strongly inhibits their absorption. With the aim to formulate a starter culture that would substantially deg...

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Phytic Acid Inhibits Lipid Peroxidation In Vitro

Phytic acid (PA) has been recognized as a potent antioxidant and inhibitor of iron-catalyzed hydroxyl radical formation under in vitro and in vivo conditions. Therefore, the aim of the present study was to investigate, with the use of HPLC/MS/MS, whether PA is capable of inhibiting linoleic acid autoxidation and Fe(II)/ascorbate-induced peroxidation, as well as Fe(II)/ascorbate-induced lipid pe...

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New Chromophore for Phytic Acid Determination

Cereal Chem. 63(6):475-478 A direct spectrophotometric method was developed to analyze phytic phytate. The new chromophore was used to determine phytic acid in eight acid without acid digestion. The method was based on the precipitation of legume seeds. Values obtained for phytic acid with the new chromophore phytate as ferric phytate followed by conversion to sodium phytate. On agreed with tho...

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The role of phytic Acid in the wheat grain.

The concentrations of adenosine triphosphate and phytic acid in testa, embryo plus scutellum, aleurone, and endosperm fractions from grain of Triticum vulgare cv. Insignia have been determined during development under both normal conditions and those of water stress. Phytic acid was not detected in the endosperm. In the embryo plus scutellum and aleurone fractions there was a rapid build-up of ...

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ژورنال

عنوان ژورنال: Journal of Synthetic Organic Chemistry, Japan

سال: 1967

ISSN: 0037-9980,1883-6526

DOI: 10.5059/yukigoseikyokaishi.25.167