Survey of the analytical methods for the phytic acid determination
2013
Benesova, K., Research Institute of Brewing and Malting, Brno (Czech Republic). Malting Institute | Belakova, S., Research Institute of Brewing and Malting, Brno (Czech Republic). Malting Institute | Mikulikova, R., Research Institute of Brewing and Malting, Brno (Czech Republic). Malting Institute | Svoboda, Z., Research Institute of Brewing and Malting, Brno (Czech Republic). Malting Institute
Phytic acid is a main reserve form for phosphorus in cereal grains. It occurs in a form of mixed salts (phytates). This phosphorus form is hardly digestible for monogastric animals and humans. When passing through the digestive tract, phytate can bind some essential trace elements and minerals, thus affecting negatively usability of nutrients and other nutritiously valuable substances; on the other hand, it exhibits a number of positive impacts on health. It is a strong antioxidant; it reduces a risk for many civilization diseases, inhibits calcium crystallization and prevents kidney stones production. It also positively affects a blood glucose level and cholesterol. Therefore, a phytate role in human diet and its effect on health have been studied intensively. This study summarizes the development of analytical methods for the determination of phytic acid in cereals and other matrices from the oldest method of precipitation of insoluble ferric phytate in acid solution and colorimetric methods to many kinds of modern instrumental methods, such as nuclear magnetic resonance, isotachophoresis and high-performance liquid chromatography.
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