Determination of phytic acid content in food raw-materials from vegetable sources
1998
Proskova, A. (Vyzkumny Ustav Potravinarsky, Prague (Czech Republic))
The method of phytic acid determination in cereals using ion-pair reverse phase HPLC was verified and optimised. The accepted method is recommended for the determination of less phosphorylated inositols as well. The content of phytic acid in cereals is proved to depend on the type of cereal and the way of processing, but is independent of the variety and the place of cultivation. The content of inositol with the lower phosphate group number is very low in native cereals. The inositol-pentaphosphate is present in detectable quantities in such cases. The extrusion has a profound influence on the phytic acid dephosphorylation. The content of less-phosphorylated inositol increases remarkably during extrusion. Most of the phytic acid content remains in bran after milling the cereals.
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