phytic acid as a food antioxidant empson 1991 wiley

phytic acid as a food antioxidant - empson - 1991 - wiley

Phytic Acid as a Food Antioxidant - EMPSON - 1991 - Wiley

To further characterize its antioxidant properties in model food systems, we investigated the effects of phytic acid on ascorbic acid degradation in aqueous solution and on stability of oil‐in‐water emulsions. In both systems 1 mM phytic acid provided significant protection against oxidative damage and increased emulsion shelf‐life fourfold.

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phytic acid as a food antioxidant, journal of food science

Phytic Acid as a Food Antioxidant, Journal of Food Science

Phytic Acid as a Food Antioxidant Phytic Acid as a Food Antioxidant EMPSON, KATHERINE L.; LABUZA, THEODORE P.; GRAF, ERNST 1991-03-01 00:00:00 ABSTRACT Phytic acid has been shown previously to form an iron chelate that inhibits iron‐catalyzed hydroxyl radical formation and lipid peroxidation. To further characterize its antioxidant properties

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phytic acid as a food antioxidant | request pdf

Phytic Acid as a Food Antioxidant | Request PDF

Phytic acid is a natural plant antioxidant constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen and spores. By virtue of forming a unique iron chelate it suppresses iron-catalyzed

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phytic acid and its interactions  - wiley online library

Phytic acid and its interactions - Wiley Online Library

Phytic acid (myo-inositol-1,2,3,4,5,6-hexakis phosphate, IP6), discovered in 1903, is a sixfold dihydrogenphosphate ester of myo-inositol (Bedford & Walk, 2016). IP6-derived salts, also known as phytates or phytin, naturally occur in many fiber-rich plants, such as cereals, legumes, and nuts, serving as a phosphorus reservoir.

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toward greener polyolefins: antioxidant effect of phytic acid

Toward greener polyolefins: Antioxidant effect of phytic acid

Phytic acid as a food antioxidant J. Food Sci. , 56 ( 1991 ) , pp. 560 - 563 , 10.1111/j.1365-2621.1991.tb05324.x CrossRef View Record in Scopus Google Scholar

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effects of dehulling on phytic acid, polyphenols, and  - wiley

Effects of Dehulling on Phytic Acid, Polyphenols, and - Wiley

Effects of dehulling on phytic acid; trypsin, chymotrypsin, and α‐amylase inhibitory activities; and tannins of ten cultivars of dry beans (Phaseolus vulgaris L.) were investigated. Phytic acid content of whole beans ranged from 1.16‐2.93%. Dehulling significantly increased the phytic acid content of beans (range 1.63‐3.67%).

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inhibition of oxidative rancidity in  - wiley online library

Inhibition of Oxidative Rancidity in - Wiley Online Library

Carnosine (0.5 and 1.5%) effectively inhibited formation of lipid peroxides and thiobarbituric acid reactive substances (TBARS) in frozen (− 15°C) salted ground pork during up to 6 mo storage. Inhibi

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journal of food science: vol 56, no 2 - wiley online library

Journal of Food Science: Vol 56, No 2 - Wiley Online Library

Comparison of Rapid Methods for isolation and Enumeration of Clostridium perfringens in Meat. MOHAMMED S. ALI. DANIEL Y. C. FUNG. CURTIS L. KASTNER. Pages: 367-370. First Published: 01 March 1991. Abstract.

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the effect of phytic acid on oxidative stability of raw and

The effect of phytic acid on oxidative stability of raw and

Phytic acid is a common plant constituent, comprising 1–5% by weight of edible legumes, cereals, oil seeds, pollens and nuts (Graf, Empson, & Eaton, 1987). It exerts major antioxidants properties due to its relatively high binding affinity for iron ( Graf & Eaton, 1990 ).

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phenolic, apparent antioxidant and  - wiley online library

Phenolic, apparent antioxidant and - Wiley Online Library

The relationship between PC and antioxidant activity has been widely determined in various foods including fruits and vegetables with some, but not all studies showing linear correlations between PC and apparent antioxidant activity (Babbar et al., 2011). The unclear relationships between PC and apparent antioxidant activity may be because (1

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(pdf) phytic acid: properties and potential applications in

(PDF) Phytic Acid: Properties and Potential Applications in

Phytic acid, known as inositol hexakisphosphate (IP6), inositol polyphosphate, or phytate when in. salt form, was first recognized by Pfeffer in 1872 (Pfeffer, 1872), and in 1903 the term “la

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phytic acid in rhamdia quelen nutrition: antioxidant or

Phytic acid in Rhamdia quelen nutrition: Antioxidant or

To further characterize its antioxidant properties in model food systems, we investigated the effects of phytic acid on ascorbic acid degradation in aqueous solution and on stability of oil-in

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(pdf) antioxidant capacity of phytic acid purified from rice bran

(PDF) Antioxidant capacity of phytic acid purified from rice bran

Rice bran is a by-product of rice processing industry, with high levels of phytic acid or phytate. Considering phytic acid antioxidant activity, its various applications and its high concentration

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the induction and characterization of phytase and beyond

The Induction and Characterization of Phytase and Beyond

The hydrolysis of phytic acid, the principal storage form of phosphorus in seeds and pollen, to myo-inositol and phosphoric acid is a very important metabolic process in many biological systems. This dephosphorylation of free or bound inositol phosphate is believed to be mainly affected by phytase.

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(pdf) study of thermal behavior of phytic acid

(PDF) Study of thermal behavior of phytic acid

Phytic acid is a natural compound widely used as depigmenting agent in galenic cosmetic emulsions. However, we have observed experimentally that phytic acid, when heated to 150. o. C for around

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(pdf) study of stability of phytic acid with ni(ii) complex

(PDF) Study of stability of phytic acid with Ni(II) complex

phytic acid as well as the complex had good stability up to 200 o C. The obtained data permitted establish the stoichiometry 1:1 of this complex in the solid state.

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