Phytic Acid Level in Wheat Flours |
| |
| Institution: | 1. Preventive Medicine and Public Health Department, University of La Laguna, La Laguna, Spain, University of La Laguna, La Laguna, Spain;2. University of La Laguna, La Laguna, Spain, Toxicology Department, University of La Laguna, La Laguna, Spain;1. Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain;2. Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy;3. Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain;4. Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain;1. School of Tea and Food Science, Anhui Agricultural University, No. 130 West Changjiang Road, Hefei, Anhui 230036, China;2. Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, USA;3. Chopin Technologies, Villeneuve-la-Garenne Cedex 92396, France;1. Graduate School of Life Sciences, Toyo University, 1-1-1 Izumino, Itakura-machi, Oura-gun, Gunma 374-0193, Japan;2. Grain Legumes and Oil Crops Research and Development Centre, Department of Agriculture, Angunakolapelessa, Sri Lanka;3. Faculty of Life Sciences, Toyo University, 1-1-1 Izumino, Itakura-machi, Oura-gun, Gunma 374-0193, Japan;4. Centre for Crop Health, University of Southern Queensland, Toowoomba, QLD 4350, Australia;5. National Institute of Fundamental Studies, Hantana Road, Kandy, Sri Lanka;1. Faculty of Agriculture, The University of Tokyo, Bunkyo-ku, Tokyo, Japan;2. Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan;3. Crop Development Division, NARO Agricultural Research Center, Inada, Joetsu, Niigata, Japan;4. Super Photon Ring-8, Japan Synchrotron Radiation Research Institute, Sayo-cho, Sayo-gun, Hyogo, Japan |
| |
| Abstract: | The phytic acid content of refined (hand-made and factory-made) and whole (factory-made) wheat flours, much consumed in the Canary Islands, have been determined in this study. A total of 200 samples of flours from different types (100 refined and 100 whole) were analysed. The method proposed by Garc??a-Villanova et al. (1982) was used for determination of phytic acid content in wheat flours. Most of the phytic acid concentrations are within the range 2–4 mg/g for the refined flours and 6–10 mg/g for the whole ones. The arithmetic mean obtained from all the samples studied is 3·77 mg/g for hand-made, refined flours, 2·96 mg/g for factory-made refined flours and 8·50 mg/g for the whole ones. On analysing the phytic acid content in all the flour samples, significant differences were observed for the different types of flour. Refined flours had a content lower than whole ones. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
