Determination of the phytic acid levels in infant foods using different analytical methods

Park, Hee-Ra; Ahn, Hyun-Joo; Kim, So-Hee; Lee, Cherl‐Ho; Byun, Myung‐Woo; Lee, Gil-Woong

doi:10.1016/j.foodcont.2005.05.007

Cited by 57 publications

(37 citation statements)

References 17 publications

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“…The concentration of phytic acid was measured colorimetrically using WADE reagent 16 . The total phosphorus content was determined with vanadate-ammonium molybdate reagent 17 .…”

Section: Characteristics Of Raw Materialsmentioning

confidence: 99%

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Mikulski

Rolbiecka

Kłosowski

2017

Polish Journal of Chemical Technology

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Aim of the study was to evaluate the effect of supplementation of high gravity media with mineral compounds and myo-inositol, at concentration which would be obtained as a result of degradation of phytates present in raw material during alcoholic fermentation. The process of alcoholic fermentation was conducted under laboratory conditions in a 72 h system at 37 o C with the use of S. cerevisiae D-2 strain. Calcium chloride proved to be the most effective of all supplements tested. Final ethanol concentration increased by 1.2% v v -1 and the yield of process increased by ca. 7 dm -3 ethanol 100 kg -1 of starch in comparison with control. Selective supplementation with KH 2 PO 4 , ZnSO 4 and MgSO 4 also increased the ethanol concentration, but the effect was accompanied by a deterioration in composition of volatile products. The hydrolysis of phytate complexes with microbial phytases can be an alternative solution to supplementation of HG mashes presented in this work.

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“…The concentration of phytic acid was measured colorimetrically using WADE reagent 16 . The total phosphorus content was determined with vanadate-ammonium molybdate reagent 17 .…”

Section: Characteristics Of Raw Materialsmentioning

confidence: 99%

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Mikulski

Rolbiecka

Kłosowski

2017

Polish Journal of Chemical Technology

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“…The extract was centrifuged at 3500 rpm for 10 minutes. The detection was carried out at 260°C (Park et al 2006).…”

Section: Gas Chromatographymentioning

confidence: 99%

Methods of detecting plant raw materials in meat products - a review

Vaňha¹,

Kvasnička²

2011

Czech J. Food Sci.

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Vaňha J., Kvasnička F. (2011): Methods of detecting plant raw materials in meat products -a review. Czech J. Food Sci., 29: 299-307.The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.

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“…In baked products the bran supplementation decreases loaf volume or height and elasticity of the crumb, weakens the structure and baking quality of the dough, it causes textural modifications, changes in appearance and taste [2,6]. Moreover bran contains phytic acid which acts as an antinutrient due to its chelation of various metals and its binding of protein, therefore, diminishing the bioavailability of protein and nutritionally important minerals, however it has been reported, that phytic acid is also antioxidant and anticarcinogenic [7,8]. By different bioprocessing techniques (involving fermentation) can be enhanced the biological value of bran and improved the bioaccessibility of the bioactive compounds [9].…”

Section: Introductionmentioning

confidence: 99%

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Zalán¹

2015

IJNFS

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Abstract:The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker's yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.

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Determination of the phytic acid levels in infant foods using different analytical methods

Cited by 57 publications

References 17 publications

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Potential influence of compounds released in degradation of phytates on the course of alcoholic fermentation of high gravity mashes – simulation with analogs of these compounds

Methods of detecting plant raw materials in meat products - a review

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

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