Skip Navigation

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrowRequest Permissions
Google Scholar
Right arrow Articles by Kikunaga, S.
Right arrow Articles by Huzisige, H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Kikunaga, S.
Right arrow Articles by Huzisige, H.
Agricola
Right arrow Articles by Kikunaga, S.
Right arrow Articles by Huzisige, H.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Plant and Cell Physiology, 1985, Vol. 26, No. 7 1323-1330
© 1985

Article

Accurate and Simple Measurement of Phytic Acid Contents in Cereal Grains

Shigeshi Kikunaga, Masayuki Takahashi and Hirosi Huzisige

Faculty of Home Economics, Notre Dame Seishin University Okayama 700, Japan

We developed an accurate and simple method for measuring the phytic acid contents in cereal grains on the basis of close examination of various factors affecting the accuracy and reproducibility of the measurement.

Our conclusions were: (1) As extracting medium for phytic acid, HCl was better than trichloroacetic acid or H2SO4. (2) The suitable pH range for extracting phytic acid was 0.3 to 1.0. (3) Complete formation of Fe-phytate required four to nine times as much Fe3$ as phytic acid. (4) No definite effect of Na2SO4 on the recovery of phytic acid was observed, though it increased the extracting efficiency of trichloroacetic acid. (5) The determination limit of phytic acid by the iron precipitation method was 3.3 µmol per 20 ml.

Our new method gave reliable results, and a linear relationship of y=0.3163x$0.0597 was obtained up to 0.025 µmol µ–1 between the concentration of phytic acid and the zone length in isotachophoresis. The phytic acid contents of two kinds of rice, two kinds of rye, and one kind of wheat and of barley were determined with this method.

(Received March 19, 1985; Accepted August 2, 1985)
Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?




Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.