Phytic acid content in milled cereal products and breads

Garcia-Estepa, Rosa; Guerra‐Hernández, Eduardo; Garcı́a-Villanova, Belén

doi:10.1016/s0963-9969(99)00092-7

Cited by 179 publications

(113 citation statements)

References 27 publications

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“…Cereals are far from being the main sources of Se on a content basis (Combs 2001), but they are likely the major contributors to worldwide intake on a dietary basis (Haug et al 2007). Generally speaking, though, micronutrient levels can be very low, a situation more acute for grains in which micronutrients are less biologically available to monogastric animals (Wright and Bell 1966;Hidiroglou et al 1968)-which, of course, include man-due to high amounts of antinutrients such as phytate and various phenolic compounds likely present (Swain and Hillis 1959;Reddy et al 1989;García-Estepa et al 1999;Valencia et al 1999;Lestienne et al 2005;ElMaki et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Characterization of selenium-enriched wheat by agronomic biofortification

et al. 2014

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Agronomic biofortification of staple crops is an effective way to enhance their contents in essential nutrients up the food chain, with a view to correcting for their deficiencies in animal or human status. Selenium (Se) is one such case, for its uneven distribution in the continental crust and, therefore, in agricultural lands easily translates into substantial variation in nutritional intakes. Cereals are far from being the main sources of Se on a content basis, but they are likely the major contributors to intake on a dietary basis. To assess their potential to assimilate and biotransform Se, bread and durum wheat were enriched with Se through foliar and soil addition at an equivalent field rate of 100 g of Se per hectare (ha), using sodium selenate and sodium selenite as Se-supplementation matrices, in actual field conditions throughout. Biotransformation of inorganic Se was evaluated by using HPLC−ICP-MS after enzymatic hydrolysis for Se-species extraction in the resulting mature wheat grains. Selenomethionine and Se VI were identified and quantified: the former was the predominant species, representing 70-100 % of the total Se in samples; the maximum amount of inorganic Se was below 5 %. These results were similar for both supplementation methods and for both wheat varieties. Judging from the present results, one can conclude that agronomic biofortification of wheat may improve the nutritional quality of wheat grains with significant amounts of selenomethionine, which is an attractive option for increasing the Se status in human diets through Se-enriched, wheat-based foodstuff.

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Section: Introductionmentioning

confidence: 99%

Characterization of selenium-enriched wheat by agronomic biofortification

et al. 2014

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“…Fitinska kiselina kao polivalentni anjon stvara helate sa mineralnim elementima i proteinima, onemogućavajući njihovo potpuno iskorišćavanje. Ishrana bogata fitinskom kiselinom značajno smanjuje apsorpciju važnih mikronutrijenata (kalcijum, cink, gvožđe, mangan i bakar) koje ljudi i nepreživari (živina, svinje, ribe) u vidu mešovitih soli izlučuju, dovodeći do njihovog ozbiljnog defi cita, naročito kod siromašnih i zemalja u razvoju (Reicwald & Hatzack 2008, Khan et al 2007, Guttieri et al 2004, Lönnerdal 2002, García-Estepa et al 1999, Tabekhia & Donelly 1982, Nahapetian & Bassiri 1976, Lolas et al 1976.…”

Section: Uvodunclassified

“…Pored negativnih antinutritivnih svojstava, fitinska kiselina ima i pozitivnih dejstava jer vezuje gvožđe i smanjuje formiranje hidroksilnih radikala u debelom crevu, pokazujući antioksidativno i antikancerogeno dejstvo (García-Estepa et al 1999, Harland & Morris 1995, Graf et al 1987. Pokazano je da fi tinska kiselina povećava vigor klijanaca i usporava razvoj afl atoksina u zrnu pšenice (Ortiz-Monasterio et al 2007, Tang et al 2008.…”

Section: Uvodunclassified

“…Celo pšenično zrno sadrži 0,3% do 0,4% fi tata dok mekinje sadrže do 5% (O'Dell et al 1972). García-Estepa et al (1999) su utvrdili da je sadržaj fi tinske kiseline u brašnu dobijenim od hlebne pšenice od 2,94 mg g -1 do 4,04 mg g -1 , dok je za durum pšenicu iznosio 9,41 mg g -1 . U mekinjama je bio 30,34 mg g -1 do 36,42 mg g -1 za hlebnu pšenicu i 24,96 mg g -1 za durum, dok je griz hlebne pšenice sadržao od 20,18 mg g -1 do 26,73 mg g -1 i 9,87 mg g -1 kod duruma.…”

Section: Genetička Varijabilnost Sadržaja Fi Tinske Kiseline Linija Iunclassified

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Wheat breeding for low phytic acid content: State and perspectives

Branković¹,

Knežević²,

Dodig³

et al. 2011

Ratar i povrt

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Izvod: Potreba za oplemenjivanjem pšenice na nizak sadržaj fi tinske kiseline proistekla je iz njene uloge antinutritivnog faktora koji vezujući mineralne elemente (Ca, Zn, Fe, Mn, Cu, kao i P) dovodi do njihovog nedovoljnog iskorišćavanja. Neiskorišćeni fosfor u kompleksu sa fi tinskom kiselinom se preko lanca ishrane nepreživara (živina, svinje, ribe) izlučuje u spoljašnju sredinu i uzrokuje zagađivanje vodenih ekosistema. Razvijene su brojne indirektne (spektrofotometrijske) i direktne (HPLC -High Performance Liquid Chromatography) metode za brzo i pouzdano utvrđivanje sadržaja fi tinske kiseline u zrnu pšenice. Brojna istraživanja u svetu su pokazala da se sadržaj fi tinske kiseline kreće od jedan do nekoliko procenata suve mase semena i 50% do 85% ukupnog fosfora u semenu. Utvrđena je značajna genetička varijabilnost sadržaja fi tinske kiseline i fi tatnog fosfora u zrnu sorata i linija pšenice u različitim uslovima spoljašnje sredine. Oplemenjivanjem je dobijen i mutant pšenice (Triticum aestivum L.) Js-12-LPA, za osobinu niskog sadržaja fi tinske kiseline (Low phytic acid).

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“…The concentration of phytic acid as well as the ratio of phytic acid to phosphorus content in cereal grain can vary widely among cultivated species. The concentration of IP6 in maize and oat grain varies over a wide range from 1.86 to 10.78 mg/g dry matter (DM), and from 1.88 to 11.20 mg/g DM, respectively. A lower variability has been observed for barley (0.9-6.39 mg/g DM), rye (1.89-6.30 mg/g DM), rice (1.35-5.52 mg/g DM) and wheat grain (0-4.04 mg/g DM).…”

Section: Introductionmentioning

confidence: 99%

Phytic acid concentration in selected raw materials and analysis of its hydrolysis rate with the use of microbial phytases during the mashing process

Mikulski

Kłosowski

2015

J. Inst. Brew.

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Phytic acid present in the raw materials can complex with many compounds and therefore limit their availability to the yeast during the alcoholic fermentation process. An effective utilization of biogenic compounds bound in phytates requires a detailed analysis of the raw materials for their phytic acid content. The aim of this study was to characterize the major technological parameters for selected raw materials used in the distilling industry (maize, rye, wheat and triticale grain) and to determine the phytic acid content and the IP6/total phosphorus ratio. The phytic acid hydrolysis rate during the mashing process, with the use of microbial phytases, was analysed. The highest phytic acid concentrations (2.30 ± 0.20 mg/g dry matter) and the highest IP6/total P (80.42 ± 6.99%) were observed in the maize grain samples. Therefore, further studies on the phytic acid hydrolysis rate with the use of various phytases were conducted for the maize grain. The highest hydrolytic activity was observed for the Phytase 10000L preparation. This was the preparation that hydrolysed the phytic acid completely in up to 90 min. The application of a highly effective phytase, in ethanol production from maize grain, could lead to a more effective utilization of the biogenic compounds during the fermentation process.

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Phytic acid content in milled cereal products and breads

Cited by 179 publications

References 27 publications

Characterization of selenium-enriched wheat by agronomic biofortification

Characterization of selenium-enriched wheat by agronomic biofortification

Wheat breeding for low phytic acid content: State and perspectives

Phytic acid concentration in selected raw materials and analysis of its hydrolysis rate with the use of microbial phytases during the mashing process

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