Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing

Vaintraub, I. A.; Lapteva, N. A.

doi:10.1016/0003-2697(88)90382-x

Cited by 359 publications

(195 citation statements)

References 11 publications

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“…Sulphur containing amino acids (methionine and cysteine) were determined by the methods given by Horn et al (1946) and Gaitonde (1967), respectively. Trypsin inhibitor activity (Kakede et al 1974), phytate (Vaintraub and Lapteva 1988), total phenols (Swain and Hillis 1959), ortho dihydroxy phenols (Nair and Vaidyanathan 1964) and flavonols (Balabaa et al 1974) were determined in the seed samples. The storage proteins of the seeds were extracted and separated into glycinins and β-conglycinins by the method of Pant and Tulsiani (1969) and electrophoretically separated by the method of Laemmli (1970).…”

Section: Methodsmentioning

confidence: 99%

Physical characteristics and nutritional composition of some new soybean (Glycine max (L.) Merrill) genotypes

et al. 2011

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Section: Methodsmentioning

confidence: 99%

Physical characteristics and nutritional composition of some new soybean (Glycine max (L.) Merrill) genotypes

et al. 2011

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“…Phytic acid analysis was carried out by spectroscopic method, as specified by Vaintraub and Lapteva (1988). About 0.06 gram of dried sample was extracted with 10 ml of 0.2N HCl for one hour at an ambient temperature and centrifuged at 3000 rpm for 30 min, and a clear supernatant sample was collected.…”

Section: Phytic Acid Contentmentioning

confidence: 99%

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Getu

Tola

Satheesh

2017

Acta Sci Pol Technol Aliment

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“…Phytic acid and trypsin inhibitors was determined according to the methods described by Vaintraub and Lapteva (1988) and Hamerstand et al (1981) respectively, while the alkaloid content was determined gravimetrically (Harborne 1973).…”

Section: Determination Of Anti-nutritional Factorsmentioning

confidence: 99%

Kaulath, a new fungal fermented food from horse gram

et al. 2015

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Horse gram (Macrotyloma uniflorum) is used in the traditional method for treatmentof several health complications. It is also known that fermentation of such substrates yields a number of compounds that enhance the overall activities against several disease states. Solid state fermentation of horse gram using Penicillium camemberti showed an inhibition of pancreatic lipase and alpha glucosidase activities. The fermented material, termed Kaulath, showed 60 % increase in fat content. A reduction in sodium and increased levels of potassium and calcium was observed in Kaulath. In addition, a higher free radical scavenging activity was noted in this product compared to unfermented horse gram. Antinutritional factors, such as phytic acid and trypsin inhibitors showed a reduction in Kaulath. Furthermore, Kaulath, upto 1 g per kg body weight, did not exhibit any mortality or toxic effects in experimental rats after 14 days of administration. The hematological and clinical parameters were within safe limits between the groups, supported by the histopathology of liver and kidney. These results indicate potential food use of Kaulath in diets and as functional ingredients in formulated foods.

show abstract

Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing

Cited by 359 publications

References 11 publications

Physical characteristics and nutritional composition of some new soybean (Glycine max (L.) Merrill) genotypes

Physical characteristics and nutritional composition of some new soybean (Glycine max (L.) Merrill) genotypes

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

Kaulath, a new fungal fermented food from horse gram

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