Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals

Agte, Vaishali; Tarwadi, Kirtan; Chiplonkar, Shashi

doi:10.1006/jfca.1999.0826

Cited by 48 publications

(34 citation statements)

References 11 publications

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“…The resistance of steroid to the effect of heat is in line with the earlier report of Anderson (2002) that phytochemicals are not affected by processing including cooking. Agte, et al, 1999 reported that most of the phytochemicals which act as antioxidants are often affected by cooking. This agrees with what has been obtained in this work.…”

Section: Resultsmentioning

confidence: 99%

Phytochemical profile of some green leafy vegetables in South East, Nigeria

Onyeka¹,

Nwambekwe²

2007

Nig. Fd. J.

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The potential of eight common green leafy vegetables (GLV) in the raw and cooked forms as natural source of phytochemicals was assessed. The vegetables studied were the common ones found in southeast Nigeria and they included Ugu, Nchanwu, Okazi, Utazi, Oha, Nturukpa, Ahihara, and Onugbo. The vegetables were assessed for the following phytochemicals: alkaloid, steroid, tannin, anthocyanin, carotenoids and flavonoid. The phytochemical content of the vegetables varied significantly (p=0.05) among the GLV. Onugbo had the highest steroid content of 0.27g/100g while nchanwu had the lowest (0.07g/100g). Oha followed by ahihara was the most enriched with respect to the tested phytochemicals. Differences in phytochemical content between raw and cooked GLV were not significant (p=0.05), with the exception of flavonoid and alkaloids. Generally the GLV showed a low content of anthocyanin and carotenoids while alkaloid was most abundant in them. Alkaloid content of the GLV in raw and cooked forms were 1.28 -2.96g/100g and 0.30 -0.84g/100g respectively. The assessed GLV offer a cheap but rich source of a number of phytochemicals having health protective properties. The production and consumption of a mixture of GLV is recommended.

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Section: Resultsmentioning

confidence: 99%

Phytochemical profile of some green leafy vegetables in South East, Nigeria

Onyeka¹,

Nwambekwe²

2007

Nig. Fd. J.

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“…Therefore, a reduction of IP6 and IP5 forms to lower levels is highly desirable in the industrial production of infant cereals, in order to reduce the negative effects on iron bioavailability at a crucial stage in infant development. In this context, other researchers have reported the degradative effect of common industrial heat treatments, such as malting (Larsson and Sandberg, 1991), roasting or boiling (Agte et al, 1999;Hurrell et al, 2002) on the phytate content of different raw flours.…”

Section: Discussionmentioning

confidence: 97%

“…The hexa-(IP6) and penta-(IP5) forms of inositol phosphates (IPs) account for over 90% of the total phytate content in raw grains (Agte et al, 1999). These forms exhibit iron chelating properties, which may impair iron and zinc absorption from the intestine (Sandberg and Svangerg, 1991).…”

Section: Discussionmentioning

confidence: 99%

Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing

Frontela

García‐Alonso

Ros

et al. 2008

Journal of Food Composition and Analysis

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“…The phytate content in the MG-CMI and MG-T samples was higher than in the control (192 mg) due to the high phytate content of groundnuts. Agte, Tarwadi, and Chiplonkar (1999) also reported that the addition of legumes such as groundnuts or soybean increases the total phytate content. Nevertheless, the phytate content in both MG samples was less than that of the raw millet.…”

Section: Proximate Compositionmentioning

confidence: 94%