Abstract
Three methods for phytic acid determination in rapeseed protein concentrates and flours were compared for their reproducibility and rapidity: Wheeler and Ferrel's ferric chloride precipitation, Latta and Eskin's retention on ion exchange resin, and Uppström and Svensson's enzymatic hydrolysis. Phytic acid contents measured by Wheeler and Ferrel's method were higher than those obtained by the enzymatic method of Uppström and Svensson. Latta and Eskin's method gave results similar to that of the enzymatic method. Results also revealed that the method of Latta and Eskin was reproducible, faster and cheaper than the two other methods.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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