Comparison of colorimetric methods for determination of phytic acid content in raw and oil extracted flour samples of maize

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dc.contributor.authorKahrıman, Fatih
dc.contributor.authorSongur, Umut
dc.contributor.authorSerment, Mehmet
dc.contributor.authorAkbulut, Sule
dc.contributor.authorEgesel, Cem Omer
dc.date.accessioned2025-01-27T20:51:55Z
dc.date.available2025-01-27T20:51:55Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThere are different colorimetric methods, with various analysis principles and phases, for the estimation of phytic acid content in agricultural products. Maize genotypes may possess a wide range of oil content, which is considered as a factor affecting the results of phytic acid analyses. Elaborative studies are needed to examine these methods to clarify the effect of oil content on the results, especially in the sample sets with varying oil concentrations. We utilized 4 different colorimetric methods; namely, AOAC, Wade, Chen and Haug-Lantzsch (H-L), to estimate phytic acid content in 19 maize genotypes, classified as having high ( > 7 %, n = 7) normal (3-5 %, n = 6) and low ( < 3 %, n = 6) oil content. Phytic acid determination was carried out on 2 groups of flour samples (raw: El, and oil extracted: E2) using 3 replications. The results indicated that analysis methods yielded rather different phytic acid values. They also differed significantly in time and cost, with the Chen method being the cheapest and Haug-Lantzsch (H-L) the quickest. Oil extraction had significant effects on phytic acid results, and these effects varied across the analysis methods and the oil content of the genotypes. Our data suggest that either novel or improved colorimetric methods are necessary when analyzing phytic acid in special maize genotypes, considering the dissimilarity of the results from the current methods.
dc.description.sponsorshipcanakkale Onsekiz Mart University Scientific Research Coordination Unit [FHD-2018-2476]
dc.description.sponsorshipThis work was supported by canakkale Onsekiz Mart University Scientific Research Coordination Unit, Project number: FHD-2018-2476.
dc.identifier.doi10.1016/j.jfca.2019.103380
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85078159131
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2019.103380
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25578
dc.identifier.volume86
dc.identifier.wosWOS:000513291700014
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectPhosphorus determination
dc.subjectAntinurtients
dc.subjectZea mays
dc.subjectSpecialty maize
dc.titleComparison of colorimetric methods for determination of phytic acid content in raw and oil extracted flour samples of maize
dc.typeArticle

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