Rapid and sensitive liquid chromatographic method using a conductivity detector for the determination of phytic acid in food

Talamond, Pascale; Gallon, G.; Trèche, Serge

doi:10.1016/s0021-9673(98)00050-8

Cited by 38 publications

(20 citation statements)

References 11 publications

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“…), glucose 6-phosphate, fructose 6-phosphate and various low phosphorylated inositol phosphates (InsP 1 -InsP 3 ), but also of InsP 4 and InsP 6 . Skoglund et al [411,413] and Talamond et al [416,417] later used this anion micromembrane suppressed conductivity detection either for low phosphorylated inositol phosphates or for phytic acid, in physiological samples and in food, respectively.…”

Section: Conductivitymentioning

confidence: 99%

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Schlemmer¹,

Frølich

Prieto

et al. 2009

Molecular Nutrition Food Res

745

604

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The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables. Data on phytic acid intake are evaluated and daily phytic acid intake depending on food habits is assessed. Degradation of phytate during gastro-intestinal passage is summarised, the mechanism of phytate interacting with minerals and trace elements in the gastro-intestinal chyme described and the pathway of inositol phosphate hydrolysis in the gut presented. The present knowledge of phytate absorption is summarised and discussed. Effects of phytate on mineral and trace element bioavailability are reported and phytate degradation during processing and storage is described. Beneficial activities of dietary phytate such as its effects on calcification and kidney stone formation and on lowering blood glucose and lipids are reported. The antioxidative property of phytic acid and its potentional anticancerogenic activities are briefly surveyed. Development of the analysis of phytic acid and other inositol phosphates is described, problems of inositol phosphate determination and detection discussed and the need for standardisation of phytic acid analysis in foods argued.

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Section: Conductivitymentioning

confidence: 99%

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Schlemmer¹,

Frølich

Prieto

et al. 2009

Molecular Nutrition Food Res

745

604

View full text Add to dashboard Cite

show abstract

“…Furthermore, the differences in assay methods reported in the literature do not exclude the possibility of miscalculation during dietary evaluation of phytic acid (Harlan and Oberleas, 1987;Talamond et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Contents of Phytic Acid of Various Cereal Crops Produced in Korea

Lee¹,

Choi

2011

Korean Journal of Plant Resources

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-The main objective of the study was to investigate the phytic acid contents of various cereals and legumes produced in Korea. The results showed that the phytic acid contents of buckwheat, foxtail millets, sorghum, millet, barley, jobs' tears, yellow corn and wheat flour (Urimil) were in a range of 0.13 to 2.27%. The contents of the phytic acid ranged from 1.03 to 1.16% for legumes including red Indian bean, black Indian bean, mung bean, and black soybean. The phytic acid content of brown rice was five times higher than those of 100% polished rice. The polishing process of the rice decreased significantly the content of the phytic acid. We estimate that the daily phytic acid intake from rice was changed from 653 mg/day in 1995 to 430 mg/day in 2005 based on the results of a national nutrition survey.

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“…Traditionally, myo-inositol phosphates have been separated using ion chromatography [10], ion-pair liquid chromatography [11] or gas chromatography [12] (after derivatization). However, because they negatively charged, capillary zone electrophoresis (CZE) appears to be an appropriate alternative separation technique for them.…”

Section: Introductionmentioning

confidence: 99%

Determination of myo‐inositol phosphates in food samples by flow injection‐capillary zone electrophoresis

et al. 2003

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A capillary electrophoresis (CE) method with indirect photometric detection was developed to identify and quantify myo-inositol phosphates in food samples. A flow-injection (FI) system including a micro-column containing anionic exchange resin was used for the solid-phase extraction of the myo-inositol phosphates with a view to their preconcentration. The FI system was automatically coupled to CE equipment via a mechanical interface. The overall analysis time was shortened by incorporating an FI system for myo-inositol hexakisphosphate monitoring. The limit of detection for myo-inositol phosphates as determined by FI-CE ranged from 11 to 26 micromol/L and the coefficient of variation from 3.9 to 5.0%. On the other hand, the limit of detection and coefficient of variation for myo-inositol hexakisphosphate as monitored by the FI system were 75 micromol/L and 2.9%, respectively. The proposed method was successfully applied to a variety of food samples with recoveries ranging from 96.0 to 107.7% and the precision from 3.9 to 7.9%. Based on the results, the content of myo-inositol hexakisphosphate in nuts was two or three times higher than that in legumes.

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Rapid and sensitive liquid chromatographic method using a conductivity detector for the determination of phytic acid in food

Cited by 38 publications

References 11 publications

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Contents of Phytic Acid of Various Cereal Crops Produced in Korea

Determination of myo‐inositol phosphates in food samples by flow injection‐capillary zone electrophoresis

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