Degradation of phytate in foods by phytases in fruit and vegetable extracts
2001
Phillippy, B.Q. | Wyatt, C.J.
The ability of phytases from fresh fruits and vegetables to degrade phytate in foods was determined in vitro. In contrast to the more consistent presence of phytase in vegetables, only a few fruits contained detectable phytase activity. The highest phytase activities were 121 and 97 nmol min(-1) g(-1) in scallion leaves and avocado fruit, respectively. Avocado fruit also contained 0.14% phytate on a wet-weight basis. Crude phytase extracts were incubated with ground corn tortillas or refried beans at 37 degrees C. Most of the phytate was degraded within 30 min by a 4-fold excess by dry weight of scallion leaves. Avocado extracts incubated alone metabolized most of their endogenous phytate within 2 h.
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