Anion-Exchange Method for Determination of Phytate in Foods: Collaborative Study

Harland, Barbara F.; Oberleas, Donald

doi:10.1093/jaoac/69.4.667

Cited by 115 publications

(92 citation statements)

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“…Moisture content of the lentils was determined by drying at 130°C for 1 h in a forced circulation oven. Phosphorus and phytic acid were determined by the procedures of Harland and Oberleas (1986). Total nitrogen content of isolated seed coats was determined by micro-Kjeldahl (AOAC 1990), starch by the procedure of Fleming and Reichert (1980), and lignin by the procedure of Morrison (1972); indulin (Sigma) was used as a standard.…”

Section: Resultsmentioning

confidence: 99%

Comparisons of good‐ and poor‐cooking lentils

Bhatty

1995

J Sci Food Agric

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Good-and poor-cooking Canadian cultivars of lentils, CDC Richlea, Rose and Laird, were compared for shear force, seed phosphorus (P), phytic acid (PA), water uptake and for seed coat composition and structure. Goodcooking CDC Richlea and Rose lentils (shear force 4.9 kg g-') contained 24-33% more P and 48% more PA than poorcooking lentils (shear force 7.0-8.1 kg g-'). The poor-cooking CDC Richlea lentil (shear force 8.1 kg g-') had smaller hydration coefficients, solids lost, and water absorption than the good-cooking lentil (shear force 4-9 kg g-' ), but differences disappeared in dehulled good-and poor-cooking lentils of the same cultivar. Regression analysis showed that the good-and poor-cooking lentils absorbed water at the same rate. Therefore, smaller water-uptake was not responsible for the poor-cooking condition. Seed coat compositions of good-and poor-cooking Laird lentils were generally similar; the major components of the seed coats were cellulose and hemicellulose, forming about 56% of the non-starch polysaccharide and lignin fractions. Light microscopy of isolated seed coats showed a more tightly packed epidermis layer and a larger, thicker cell-walled hypodermis layer in the poorcooking lentil than in the good-cooking lentil.

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Section: Resultsmentioning

confidence: 99%

Comparisons of good‐ and poor‐cooking lentils

Bhatty

1995

J Sci Food Agric

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“…Neither mix was added to the amaranth flours. Fe levels were determined by atomic absorption (Ologunde et al, 1989), phytate by a modified ion-exchange method (Harland & Oberleas, 1986) and total tannins by spectroscopy (Price & Butler, 1977).…”

Section: Methodsmentioning

confidence: 99%

Bioavailability to rats of iron from fortified grain amaranth flour

Ologunde¹,

Shepard

Afolabi

et al. 1991

Int J of Food Sci Tech

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In this study, fortified and unfortified grain amaranth seed flour and FeS04 fortified casein diet as control were evaluated for their iron bioavailability. NaFeEDTA, ferrous fumarate, and FeS0,-fortified grain amaranth were fed to Sprague Dawley weanling male rats. Iron intake, Hb Fe gain, Fe availability and binding capacity, serum iron, non-haem liver iron and relative biological value (RBV) were determined and values compared with FeS0,-fortified casein control; all were improved greatly by fortification.Relative biological values (RBV) were 0.40, 1.55, 1.75, 1.67 and 1.00 for animals receiving unfortified amaranth diet, those fed diet fortified with NaFeEDTA, ferrous fumarate, FeS04 and casein fortified with FeS04 respectively. RBV of the unfortified cereal was 40% of control suggesting perhaps low iron absorption from the amaranth cereal.Based on the results of this study, amaranth cereal is ideal as a food vehicle for iron fortification. The iron fortificant of choice is ferrous fumarate.

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“…The dried samples were finely ground by mortar and pestle, ashed at 550 C for 12 h, dissolved in dilute acid, and analyzed for minerals using a Perkin Elmer Optima 3000 radial inductively-coupled plasma atomic emission spectrometer (Perkin-Elmer Corp., Norwalk, Connecticut, USA). Phytatephosphorus (phytate-P) was determined according to Harland and Oberleas (1986). Amino acids were analyzed using a Beckman System 6300 amino acid analyzer (Beckman Instruments, Inc., Fullerton, California, USA).…”

Section: Chemical Analysesmentioning

confidence: 99%

Effects of Microbial Phytase Supplementation and Dosage on Apparent Digestibility Coefficients of Nutrients and Dry Matter in Soybean Product‐Based Diets for Rainbow Trout Oncorhynchus mykiss

Cheng

Hardy

Verlhac

et al. 2004

J World Aquaculture Soc

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Three experiments were conducted to evaluate the effects of microbial phytase (Ronozyme P(L) and dosage on apparent digestibility coefficients of dry matter, crude protein, amino acids, and minerals in soybean product‐based diets for rainbow trout Oncorhynchus mykiss. In experiments 1 and 2, fish were fed soy protein concentrate and soybean meal‐based semi‐purified diets, respectively. In experiment 3, fish were fed soybean meal‐based practical diets. A total of 900 fish (average body weight 100.1 ± 7.4 g) were stocked into 30 150‐L fiberglass tanks with 30 fish per tank and two tanks per diet. Phytase was supplemented into soybean product‐based diets at 0, 500, 1,000, 2,000, and 4,000 FTU/kg diet. Yttrium oxide (0.01%) was used as inert marker. Feces were collected by hand stripping three times at 3‐d intervals. Results of experiments 1 and 2 showed that phytase supplementation significantly increased apparent digestibility coefficients of minerals (except copper and iron), but not dry matter. Experiment 3 showed that phytase supplementation significantly increased apparent digestibility coefficients of dry matter, crude protein, amino acids (except tryptophan and tyrosine), and minerals (except copper and iron). The optimum level of phytase supplementation in rainbow trout diets was approximately 500 FTU/kg diet.

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Anion-Exchange Method for Determination of Phytate in Foods: Collaborative Study

Cited by 115 publications

References 0 publications

Comparisons of good‐ and poor‐cooking lentils

Comparisons of good‐ and poor‐cooking lentils

Bioavailability to rats of iron from fortified grain amaranth flour

Effects of Microbial Phytase Supplementation and Dosage on Apparent Digestibility Coefficients of Nutrients and Dry Matter in Soybean Product‐Based Diets for Rainbow Trout Oncorhynchus mykiss

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