A Modified Method for the Indirect Quantitative Analysis of Phytate in Foodstuffs

Frühbeck, Gema; Alonso, R; Marzo, Florencio; Santidrian, Santiago

doi:10.1006/abio.1995.1145

Cited by 105 publications

(64 citation statements)

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“…With both analyses sample blanks that corrected for the colour of the flour extracts were included. Phytate content was determined using the method as described by Frubecket al [20]. The method used glass barrel Econo-columns, 0.…”

Section: Analyses Antinutrientanalysesmentioning

confidence: 99%

Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition

et al. 2015

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Highlights• This study investigated the mineral nutritional value of green leafy vegetable (GLV) dishes and composite and maize porridge meals.• GLV dishes contained average amounts of zinc, but were high in both iron and antinutrients.• Compositing the GLV dishes with fortified maize porridge decreased the iron and zinc contents.• The low antinutrient content of the maize porridge, led to increased amounts of bioaccessible iron and zinc in the meals. AbstractObjectives: This study aimed to determine the mineral nutritive value of different traditional African green leafy vegetable (GLV) dishes and their composite meals with fortified and unfortified maize porridge.Methods: The mineral (Fe, Zn and Ca) and anti-nutrient (phytate, total phenolics and tannins) contents and the in vitro bioaccessibility of iron and zinc were analysed. The iron and zinc contents

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Section: Analyses Antinutrientanalysesmentioning

confidence: 99%

Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition

et al. 2015

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“…This was determined through anion exchange chromatography, indirect quantitative analysis by measuring the organic phytate phosphorus (inositol -1 to 6-phosphate) (Frubeck et al, 1995). The resin used was Dowex 1; anion-exchange resin-AG 1 x 4, 4% cross-linkage, chloride form, 100-200 mesh (Sigma, Johannesburg, South Africa).…”

Section: Phytate Contentmentioning

confidence: 99%

Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum

Kruger¹,

Oelofse

Taylor³

2014

International Journal of Food Sciences and Nutrition

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“…The extract was eluted through an anion exchange resin to remove the inorganic phosphorus compounds and other interferences. The phytate content was determined using the Wade reagent and sodium phytate as a standard (LATTA; ESKIN, 1980;FRÜHBECK et al, 1995).…”

Section: Phytatementioning

confidence: 99%

Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour

et al. 2013

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A Modified Method for the Indirect Quantitative Analysis of Phytate in Foodstuffs

Cited by 105 publications

References 0 publications

Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition

Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition

Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum

Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour

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