Phytic Acid In Foods Research Articles

The occurrence, role, and management strategies for phytic acid in foods.

Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry.

Facile fluorescent sensor for rapid and selective detection of phytic acid in food based on phosphatase-like activity of Zr(IV)-Glu complex

Artificial enzymes have attracted much attention in food analysis because of their simple preparation, low cost, and strong stability. However, the most used artificial enzymes are based on oxidoreductases such as oxidase, peroxidase, catalase, and laccase. There are few reports on hydrolases like phosphatase for food analysis. Herein, a novel green zirconium-glutamic acid (Zr(IV)-Glu) complex was prepared using Zr ions and glutamic acid. The Zr(IV)-Glu complex was first found to possess excellent phosphatase-like activity, which was used to establish a fluorescent sensor for detecting phytic acid (PA). The Zr(IV)-Glu complex can catalyze the hydrolysis of 4-methylumbellione phosphate disodium salt (4-MUP) to produce blue fluorescent products with fluorescence emission peaks at 448 nm. PA with six phosphate groups can attach on the surface of Zr(IV)-Glu to form Zr-O-P bond and inhibit the catalytic activity of Zr(IV)-Glu, leading to the decrease of fluorescence in the system. The change of fluorescent intensity at 448 nm was positively correlated with the PA content, so that a fluorescent sensor using the phosphatase-like activity of Zr(IV)-Glu was proposed to detect PA. The established sensor has high sensitivity, low detection limit (LOD) of PA to 58 μg·L-1, strong anti-interference ability, and excellent selectivity. This work can provide a new method for PA detection in food and further expand the application of phosphatase mimics.

Production of fungal phytases in solid state fermentation and potential biotechnological applications.

Phytases are important enzymes used for eliminating the anti-nutritional properties of phytic acid in food and feed ingredients. Phytic acid is major form of organic phosphorus stored during seed setting. Monogastric animals cannot utilize this phytate-phosphorus due to lack of necessary enzymes. Therefore, phytic acid excretion is responsible for mineral deficiency and phosphorus pollution. Phytases have been reported from diverse microorganisms, however, fungal phytases are preferred due to their unique properties. Aspergillus species are the predominant producers of phytases and have been explored widely as compared to other fungi. Solid-state fermentation has been studied as an economical process for the production of phytases to utilize various agro-industrial residues. Mixed substrate fermentation has also been reported for the production of phytases. Physical and chemical parameters including pH, temperature, and concentrations of media components have significantly affected the production of phytases in solid state fermentation. Fungi produced high levels of phytases in solid state fermentation utilizing economical substrates. Optimization of culture conditions using different approaches has significantly improved the production of phytases. Fungal phytases are histidine acid phosphatases exhibiting broad substrate specificity, are relatively thermostable and protease-resistant. These phytases have been found effective in dephytinization of food and feed samples with concomitant liberation of minerals, sugars and soluble proteins. Additionally, they have improved the growth of plants by increasing the availability of phosphorus and other minerals. Furthermore, phytases from fungi have played an important roles in bread making, semi-synthesis of peroxidase, biofuel production, production ofmyo-inositol phosphates and management of environmental pollution. This review article describes the production of fungal phytases in solid state fermentation and their biotechnological applications.

Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products

Phytic acid (PA) is the primary phosphorus reserve in cereals and legumes which serves the biosynthesis needs of growing tissues during germination. It is generally considered to be an anti-nutritional factor found in grains because it can bind to minerals, proteins, and starch, limiting their bioavailability. However, this same mineral binding property can also confer a number of health benefits such as reducing the risk of certain cancers, supporting heart health, and managing renal stones. In addition, the ability of PA to bind minerals allows it to be used in certain food quality applications such as stabilizing the green color of vegetables, preventing lipid peroxidation, and reducing enzymatic browning in fruits/vegetables. These beneficial properties create a potential for added-value applications in the utilization of PA in many new areas. Many possible processing techniques for the preparation of raw materials in the food industry can be used to reduce the concentration of PA in foods to mitigate its anti-nutritional effects. In turn, the recovered PA by-products could be available for novel uses. In this review, a general overview of the beneficial and anti-nutritional effects of PA will be discussed and then dephytinization methods will be explained.

A colorimetric probe based on 4-mercaptophenol and thioglycolic acid-functionalized gold nanoparticles for determination of phytic acid and Fe(III) ions.

As a first of its kind, we developed a highly sensitive colorimetric nanoprobe for phytic acid (PA) and Fe(III) ion detection based on 4-mercaptophenol (4MP) and thioglycolic acid (TGA)-functionalized gold nanoparticles {AuNPs@(4MP-TGA)}. AuNPs were easily derivatized by 4MP and TGA through -SH binding to gold. Fe(III) ions possibly are boundfirst to the phenolate groups of 4MP-AuNPs, and further coordinated several nanoparticles via the carboxylate groups of TGA-AuNPs to cause aggregation, resulting in a red-to-purple color change and a bathochromic shift in the SPR absorption band of the nanoprobe. With the addition of PA to the AuNPs@(4MP-TGA)-Fe(III) system, the aggregated particles were released due to strong complex formation between Fe(III) and PA, resulting in a restoration of the color (purple-to-red) and of the SPR band to the original 520nm wavelength maximum. Thus, the 650-nm absorption is attenuated and the520-nm bandis enhanced upon PA-Fe(III) chelation. This means that the absorption ratio A650/A520 is an indication of Fe(III) whereas the reverse ratio A520/A650 of thePA content of complex samples. The limits of detection (LOD) of the AuNPs@(4MP-TGA) were 1.0μM for Fe(III) ions and 0.15μM for PA. Phytic acid extracted from bean grains was determined with the proposed probe, yielding good recoveries. In addition, common metal ions, anions, and several biomolecules did not show an adverse effect on the nanoprobe performance for ferric ions and phytate. The developed method was statistically validated against a LC-MS/MS literature method. Graphical abstract Mercaptophenolate (4MP)- and thioglycolic acid (TGA)-functionalized gold nanoparticles were prepared as nanoprobes to detect Fe(III) ions through nanoparticle aggregation accompanied by red-to-purple color shift. The same nanoprobe determined phytic acid in food through disaggregation of Fe(III)-aggregated nanoparticles by strong Fe(III)-phytate chelation and restoration of solution color from purple to red.

Biotechnological applications of microbial phytase and phytic acid in food and feed industries

Abstract The enzyme phytases facilitates in degradation of phytate. Phytate as a natural compound serving as primary source for storing phosphate among plants. From the biotechnological prospects, there has been a considerable leap in the Enzyme technology, which has massively broadened the commercial aspects of phytase. Their impact in the food and feed industry has become much more quintessential in the recent times. For nearly two decades, there has been a wide array of commercially available microbial phytases in market with commercial significance as it facilitates the farmers with essential. Phytases in particular cannot be neglected from being a threat for human diet due to its anti-nutrient activity as they served as strong chelating agent against many divalent minerals. Similar to phytases activity, PA also was found to showcase a potential towards binding positively charged proteins, amino acids, and/or multivalent cations or minerals in foods. Besides the food industry has overlooked on the very fact of phytase significance as its supplementation results in improving the net availability of the essential trace elements and minerals to humans. Similarly they serve as an essential feed source for mongastric animals.

Dephytinizing and Probiotic Potentials of Saccharomyces cerevisiae (NCIM 3662) Strain for Amelioration of Nutritional Quality of Functional Foods

Increase of undigested complexes of phytic acid in food is gaining serious attention to overcome nutritional challenges due to chelation effects. We investigated soil-borne yeast phytase from Saccharomyces cerevisiae (NCIM 3662) for dephytinization of foods, probiotic properties, and process development. The strain produced 45IU/DCG by cell-bound phytase in an unoptimized medium was increased fourfold (164IU/DCG) in 12h using statistical media optimization. The process was scaled-up up to 10-L fermenter scale with increased phytase productivity of 6.4IU/DCG/h as compared to the lab scale. The strain displayed probiotic characteristics like tolerance to artificial gastric acid conditions, hydrophobicity, autoaggregation, coaggregation, and bile salt hydrolase (BSH) activity. Further, it could dephytinize (removal of phytic acid; an anti-nutritional factor) functional foods like ragi (finger millet) flour, soya flour, chickpea flour, and poultry animal feed. A combination of cell-bound dephytinizing phytase and nutrition-ameliorating probiotic traits of S. cerevisiae (NCIM 3662) presents profound applications in food technology sector.

A Novel and Rapid Colorimetric Method for Measuring Total Phosphorus and Phytic Acid in Foods and Animal Feeds.

Phytic acid, or myo-inositol hexakisphosphate, is the primary source of inositol and storage phosphorus in plant seeds and has considerable nutritional importance. In this form, phosphorus is unavailable for absorption by monogastric animals, and the strong chelating characteristic of phytic acid reduces the bioavailability of multivalent minerals such as iron, zinc, and calcium. Currently, there is no simple quantitative method for phytic acid; existing methods are complex, and the most commonly accepted method, AOAC Official Method SM 986.11, has limitations. The aim of this work was to develop and validate a simple, high-throughput method for the measurement of total phosphorus and phytic acid in foods and animal feeds. The method described here involves acid extraction of phytic acid, followed by dephosphorylation with phytase and alkaline phosphatase. The phosphate released from phytic acid is measured using a modified colorimetric molybdenum blue assay and calculated as total phosphorus or phytic acid content of the original sample. The method was validated to a maximum linearity of 3.0 g phytic acid/100 g sample. Accuracy ranged from 98 to 105% using pure phytic acid and from 97 to 115% for spiked samples. Repeatability ranged from 0.81 to 2.32%, and intermediate precision was 2.27%.

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

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.

Synchronous fluorescence analysis of phytate in food

A novel synchronous fluorescence method is described for determination of phytic acid in food samples. It is based on the formation of a ternary complex between phytate, 1,10-phenanthroline (phen) and Fe3+. The synchronous fluorescence intensity of the solution was accordingly enhanced proportionally to the increased phytate concentration. Synchronous luminescence spectroscopy was adopted in the study, and the Δλ was set to 40 nm. The calibration graph is linear from 0.33 to 32 mg L−1 with a linear equation of I f = 8.770 + 2.980c (R 2 > 0.9994). The method was applied to determine phytate in food samples and the found concentrations of phytic acid in food were in the range of 4.62–24.08 mg g−1 with recoveries of 92.2%–98.3%. The control experiments were performed using UV-spectrophotometry method, and the results showed the method to be reliable.

Anion-exchange high-performance liquid chromatography with conductivity detection for the analysis of phytic acid in food

A sensitive method for the accurate determination of phytic acid in food samples is described. The proposed procedure involves the anion-exchange liquid chromatography with conductivity detection. Initially, two methods of determination of phytic acid were compared: absorptiometry and high-performance ion chromatography (HPIC) with chemically suppressed conductivity detector. Unlike most conventional methods involving precipitation by FeCl 3, the simpler and more reliable HPIC assay avoids the numerous assumptions inherent in the iron precipitation and the accuracy is independent of the phytate content. The protocol was also applied to a survey of phytic acid concentration in some cereal, oil and legume seeds.

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

An LC method was developed for the determination of phytic acid in food. The separation was carried out by gradient elution on an anion-exchange column using a conductivity detector. Earlier reversed-phase LC procedures for the quantitation of phytic acid usually required a prepurification step. The prepurification can be avoided by the separation method described in this paper. The method is sensitive and selective, and can be rapidly and easily performed. It is therefore suitable for routine determination.

Overestimation of phytic acid in foods by the AOAC anion-exchange method

The currently used AOAC method may overestimate the phytic acid (inositol hexaphosphate) content of processed foods. These foods generally contain the lower phosphates (inositol penta-, tetra-, and triphosphate) in addition to phytic acid. These lower phosphates are included in the calculation of phytic acid determined by the AOAC anion-exchange method. The HPLC method quantitates phytic acid and the other inositol phosphates as separate entities. Research has indicated that phytic acid, and to a lesser degree other inositol phosphates, may reduce mineral bioavailability of foods

LC determination of phytic acid in food by postcolumn colorimetric detection

LC determination of phytic acid in food by postcolumn colorimetric detection

Phytic acid and cereals and cereal products. I: Phytic acid and phytase in rye and rye products

Phytic acid in food is considered to be responsible for a reduced bioavailability of essential dietary minerals; its detrimental effects can be diminished by hydrolysis with phytase during processing. The average phytic acid content was 8.18 mg/g and 3.44 mg/g and average phytase activity was 3.7 U/g and 2.6 U/g in rye kernels and in flour (Type 997, 1.09 ash content), respectively. Phytate and Phytase were about equally distributed between the two kernel halves (cross sections). During the early stages of germination (3 days) phytase activity did not change, and phytic acid content was reduced to 67%. After milling most of the phytic acid and phytase activity were found in the bran fractions. It is concluded that substrate and enzyme are present in the same kernel structures but separate within the cells. Cooking of ground rye caused a phytate hydrolysis which was the more effective 1.) the smaller the particle sizes were, 2.) the more water was added, and 3.) the longer phytase worked at optimum temperature. Extrusion cooking of the rye whole flour at up to 100 degrees C did not influence the phytic acid level but caused a 23% reduction at 170 degrees C. Phytase activity was reduced by 80% by extrusion cooking at 80 degrees C.

Determination of Phytic Acid in Foods by Ion Chromatography with Post‐Column Derivatization

ABSTRACTAn ion chromatographic method to determine phytic acid in foods, which allows for the direct injection of extracts into the column without need of a prepurification step, was developed. Infant formula powder, soy flour, soy isolate, wheat bran, and wheat bread were analyzed using the new ion chromatographic method and an ion exchange method. Phytic acid determined with the ion chromatographic method ranged from 0.2% for infant formula powder to 3.28% for wheat bran. The generally lower values found using the ion chromatographic method compared to the ion exchange method are attributed to the measurement of interfering substances such as breakdown products of phytic acid by the ion exchange procedure.

High Performance Liquid Chromatographic Determination of Phytic Acid in Foods

ABSTRACTPhytic acid was quantified using a tetrabutylammonium‐formate ion pair on an octadecyl column in HPLC. Unlike previous methods, phytic acid eluted significantly later than the dead volume. Good separations were possible with a linear response up to 40 micrograms and a sensitivity of 0.002 micrograms phytic acid. Results with this method are compatible with conventional methods for phytic acid.

Determination of phytic acid in foods by high-performance liquid chromatography

Determination of phytic acid in foods by high-performance liquid chromatography

Analysis of Phytic Acid in Foods by HPLC

ABSTRACTA quantitative HPLC method for the analysis of phytic acid in foods was developed based on the precipitation of phytic acid with ferric chloride followed by conversion to sodium phytate before injection onto a C18 reversed‐phase column. Standard food grade wheat bran samples were analyzed by the method of standard addition and recovery of phytic acid ranged from 99 – 103%. 3% H2SO4 was found to be as effective as 3% TCA in the extraction of phytic acid. AAS was shown to be potentially valuable as a metal specific detector for the HPLC of phytate‐metal complexes.