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- Mohamed AI, Ponnamperuma AJP, Hafez YS
- Cereal Chem 1986 63:6 475-8
- Abstract
- A direct spectrometric method was developed to analyze phytic
acid without acid digestion. The method was based on the
precipitation of phytate as ferric phytate followed by conversion
to sodium phytate. On heating, phytate reacted with a chromogenic
agent and a blue molybdenum complex was formed. The new
chromophore was used to determine phytic acid in eight legume
seeds. Among the legumes investigated , soybean has the
highest value (23.35 mg/g of meal), whereas black-eyed pea had
the lowest (8.74 mg/g of meal).
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- Camire AL, Clydesdale FM
- J Food Sci 1982 47: 575-8
- Abstract
- A quantitative HPLC method for the analysis of phytic acid in
foods was developed based on the precipitation of phytic acid
with ferric chloride followed by conversion to sodium phytate
before injection onto a C-18 reversed phase column.
- Results
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| Foodstuff |
Phytic Acid (mg/g)
|
| Hard red wheat bran |
68.8 ± 1.85 |
| Soft white wheat bran |
50.27 ± 1.45 |
| Soy flour (defatted) |
22.45 ± 1.15 |
| Refined corn bran |
15.77 ± 2.51 |
| Parsnips |
8.18 ± 0.18 |
| Split peas |
16.79 ± 1.02 |
| Broccoli |
Not detected |
| Brown rice |
15.55 ± 1.92 |
- Chitra U, Vimala V, Singh U, Geervani P
- Plant Foods Hum Nutr 1995 Feb 47:2 163-72
- Abstract
- Several genotypes, number given within parenthesis, of chickpea,
pigeonpea, urd bean, mung bean and soybean, differing in seed
characteristics were analyzed for phytic acid, in vitro protein
digestibility (IVPD), protein, total phosphorus, and seed size.
Phytic acid contents and IVPD values differed significantly among
and within these species. Phytic acid content (mg/g) was the highest
in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7),
mung bean (12.0) and chickpea (9.6). On an average, phytic acid
constituted 78.2 percent of the total phosphorus content and this
percentage figure was the highest in soybean and the lowest in
mung bean. In vitro protein digestibility (IVPD) of pigeonpea
and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3
to 79.4 percent, respectively. The IVPD values of genotypes of
mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent,
55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There
was a significant negative correlation between phytic acid and
IVPD of these genotypes. Phytic acid was significantly and positively
correlated with protein but the magnitude of correlation was very
low in chickpea and pigeonpea. Results indicate that the genotypes
of pulses with low phytic acid content could be identified and
used in breeding program to improve their nutritive value and
utilization.
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