Studies on the extraction and purification of phytic acid from rice bran

Canan, Cristiane; Cruz, Felipe Tsuruta Lisboa; Delaroza, Fernanda; Casagrande, Rúbia; Sarmento, Cleonice Pereira Mendes; Shimokomaki, Massami; Ida, Elza Iouko

doi:10.1016/j.jfca.2010.12.014

Cited by 62 publications

(44 citation statements)

References 35 publications

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“…Researchers attributed this result to the redistribution of insoluble dietary fibre into fibre fractions that have increased solubility which led to an increase in soluble fibre content. The average phytate content of raw rice bran was 39.83 mg g −1 while the reported data in the literature were 36.50 mg g −1 (Ravindran et al ., ), 57.70 mg g −1 (Garcia‐Estepa et al ., ) and 64.63 mg g −1 (Canan et al ., ). A significant decrease, which ranged between 2.6% and 5.9%, was observed in phytate content of infrared stabilised rice brans when compared to raw bran ( P < 0.05).…”

Section: Resultssupporting

confidence: 89%

The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran

Yılmaz

Tuncel

2014

Int J of Food Sci Tech

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Summary The effects of ten successful infrared stabilisation conditions on the content of proximate composition, dietary fibre, phytate, B vitamins, phenolics and antioxidants of rice bran were investigated. The moisture and phytate content significantly decreased in stabilised rice brans while no significant change was observed in crude fat, protein, ash and soluble and insoluble dietary fibre. Among the evaluated B vitamins, solely the content of thiamine was decreased up to 42% while the level of riboflavin, niacin, and total B6 vitamin was not affected from infrared stabilisation (P > 0.05). The insoluble extracts contained more phenolics and antioxidants that did the soluble fractions. The effect of infrared stabilisation on the content of the phenolics and antioxidants in bound extracts was insignificant (P > 0.05). In conclusion, the authors suggest that infrared radiation can be used as a rice bran stabilisation method without causing a significant loss in the nutrients with the exception of thiamine.

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Section: Resultssupporting

confidence: 89%

The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran

Yılmaz

Tuncel

2014

Int J of Food Sci Tech

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“…32 Phytic acid (PTA; C 6 H 18 O 24 P 6 ) is a natural compound discovered in 1903. It is the major storage form of phosphorous in plants and legumes, including wheat bran, corn, soy beans, rice bran, and nuts, 33 and it is reported to possess a broad range of pharmaceutical properties, such as antioxidant, 34,35 chemopreventive, 36,37 hepatoprotective, and anticancer properties. Many studies presented that PTA inhibited cancer cell growth in leukemia, prostate, breast, liver, colon, and skin cancers.…”

mentioning

confidence: 99%

Sustained release of anticancer agent phytic acid from its chitosan-coated magnetic nanoparticles for drug-delivery system

Barahuie

Dorniani

Saifullah

et al. 2017

IJN

106

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“…The Content of organic, inorganic and total phosphorus, total nitrogen, phosphorus, total nitrogen, soluble and total proteins and minerals in standard and purified rice bran phytic acid were analysed by Canan (2011).…”

Section: Issn: 2319-7706 Volume 6 Number 12 (2017) Pp 266-274mentioning

confidence: 99%