Stability of Phytate in Barley and Beans during Storage

Abstract

The purpose of this study was to measure the stability of phytate in barley grains (Hordeum vulgare) and beans (Phaseolus vulgaris) during storage. Grains of four barley cultivars stored for 8−10 years varied in their phytate content and were either the same as the current value or lower by up to 17.7%. With accelerated dry aging of barley at 41 °C for 3 months there was less than 2% decrease in phytate and a slight drop in percent germination. When aged at 41 °C and 75% relative humidity (RH), phytate levels decreased 5 to 10%, depending on the cultivar, and no kernels germinated. Beans stored dry at room temperature and ambient humidity for 14 months had no decrease in phytate, but phytate levels in dry beans stored for 4 months at 41 °C dropped by 23%. At 41 °C and 75% RH the levels of phytate in beans dropped by 27%. Phytate was more stable in barley kernels than in beans. Keywords: Phytate; storage; aging; Hordeum vulgare; Phaseolus vulgaris