Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of dehusked rice

Lee, Huei Hong; Loh, Su Peng; Bong, C. F. J.; Sarbini, Shahrul Razid; Hung, Yiu Pang

doi:10.1007/s13197-015-1918-9

Cited by 34 publications

(23 citation statements)

References 31 publications

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“…After milling, the PA content was reduced up to 85%, while percent reduction was 58 and 80 in Bindli and PB267, respectively (Figure b). Lee, Loh, Bong, Sarbini, and Yiu () reported similar range of PA (0.826–3.235 g/100 g) in rice genotypes. Major amount of PA is present in the aleurone layer and can be removed by milling process (Itani, Tamaki, Arai, & Horino, ).…”

Section: Resultsmentioning

confidence: 79%

Bioavailability of iron and zinc as affected by phytic acid content in rice grain

et al. 2017

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Phytic acid (PA) is considered as an anti‐nutritional factor (ANF) present in cereals and legumes and bind to cationic minerals including iron (Fe) and zinc (Zn), thus reducing their bioavailability in both ruminants and nonruminants. The present study was aimed at finding the impact of PA on bioavailability of Fe and Zn. Six rice cultivars with contrasting PA were evaluated for total phosphorus (P), PA, Fe, and Zn in brown and processed rice. A significant correlation of PA of brown rice with PA of milled rice (r = .69) was observed. PA and Zn content were negatively correlated (r = −.55) in brown rice while no significant correlation was found between PA and Zn in milled rice. The rice cultivar Bindli, with lowest PA (0.82 g/100 g) was found to exhibit high Zn bioavailability, while PB267, with highest PA (2.62 g/100 g) showed low Zn and Fe bioavailability. Practical applications Rice is staple food for millions of people, especially the Asians. Fe and Zn are essential micronutrients required for human growth and development, but the rice grain is deficient in Fe and has only moderate amounts of Zn. The bioavailability of these minerals are impaired by PA which chelates and bind cationic minerals in both ruminants and nonruminants. Screening of rice genotypes with low PA and high minerals bioavailability may be suitable for people suffering from micronutrient malnutrition.

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Section: Resultsmentioning

confidence: 79%

Bioavailability of iron and zinc as affected by phytic acid content in rice grain

et al. 2017

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“…These results might be explained by the fact that minerals and phytate are not always found in the same part of the seeds or grains and that phytate can be linked to other elements such as magnesium or potassium or the variability of phytate depending of the maturity of the seeds or grains (Reddy & Sathe, ). Lee, Loh, Bong, Sarbini, and Yiu () reported no correlation between phytate and minerals in a study carried out with 30 samples of two rice cultivars from Malaysia. Masum Akond, Crawford, Berthold, Talukder, and Hossain () reported a negative correlation for phytate and iron, and calcium, and between phytate and zinc in 29 common bean genotypes.…”

Section: Discussionmentioning

confidence: 98%

Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability

Castro-Alba

Lazarte

Bergenståhl

et al. 2019

Food Science & Nutrition

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There is a scarcity of information on mineral and phytate content in plant‐based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (p < 0.01) were found between the three minerals, while phytate correlated negatively to iron, zinc, and calcium. To get an overview of the estimated mineral bioavailability of plant‐based diets, we have included foods, from the same area, analyzed in a previous study where the evaluated diet covers 80% of RNI for iron and zinc, but <40% of calcium. In conclusion, leafy vegetables and green legumes had the highest contents of minerals and the lowest phytate content of the foods analyzed in the study. The usage of processing strategies and dietary diversification to reduce phytate content would significantly improve estimated mineral bioavailability in plant‐based diets.

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“…This include sesame (39.3–57.2 mg/g), soyabeans (12.2–19.3 mg/g), maize (9.8–21.3 mg/g), peanuts (9.2–19.7 mg/g), buckwheat (9.2–16.2 mg/g), rice (1.2–3.7 mg/g), wheat (1.1–3.3 mg/g) (Bilyeu et al, ; Greiner & Konietzny, ; Kim, Mullan, Selle, & Pluske, ). The relationship between phytic acid content and mineral bioavailability was investigated in rice by Lee, Loh, Bong, Sarbini, and Yiu (). They observed that phytic acid significantly impaired the mineral bio accessibility and contribute to antioxidant properties.…”

Section: Resultsmentioning

confidence: 99%

“…(1.1-3.3 mg/g) (Bilyeu et al, 2008;Greiner & Konietzny, 2006;Kim, Mullan, Selle, & Pluske, 2002). The relationship between phytic acid content and mineral bioavailability was investigated in rice by Lee, Loh, Bong, Sarbini, and Yiu (2015). They observed that phytic acid significantly impaired the mineral bio accessibility and contribute to antioxidant properties.…”

Section: Phytic Acid Contentmentioning

confidence: 99%

Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of chickpea genotypes

2018

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Phytic acid is considered as the major storage pool for phosphorus in the seeds. Present study was experimented on 60 chickpea genotypes for MIPS gene, antioxidant activity, mineral content and phytic acid content. PCR analysis successfully amplified 400 bp fragment of MIPS gene in chickpea. The average phytic acid content observed across all the genotypes was 59.27 mg/100 g. The mineral content assorted for Fe and Zn was 2.41–129.98 mg/100 g and 313.58–1,490.47 mg/100 g, respectively. Significant association of high phytic acid and its mole ratio to zinc was depicted. The relationship between phytic acid content and mineral bioavailability was strongest in Fe (r = 0.448**) followed by Zn (r = 0.959**). This suggest that phytic acid significantly reduce the mineral bioaccessibility. Cluster analysis revealed the distinctness among genotypes on the basis of phytic acid and antioxidant activity and grouped them into seven clusters. Cluster (a) contains low phytic acid genotypes while cluster (b) grouped most of the high phytic acid contenting genotypes. Practical applications Phytic acid chelates micronutrient which prevent their bioavailability. Objectives of plant breeding programs demand enhancement of micronutrient concentration, antioxidant levels with low levels of phytic acid. The present study identified chickpea genotype KWR‐108 with high Fe and Zn contents with average levels of phytic acid. This genotype show prospective food source for commercial applications and can be used as a parent for designing future breeding program.

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Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of dehusked rice

Cited by 34 publications

References 31 publications

Bioavailability of iron and zinc as affected by phytic acid content in rice grain

Bioavailability of iron and zinc as affected by phytic acid content in rice grain

Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability

Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of chickpea genotypes

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