Determination of phytic acid in Pisum sativum and Phaseolus vulgaris

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of phytic acid in Pisum sativum and Phaseolus vulgaris

Popis výsledku v původním jazyce

The aim of this study was to determine the content of phytic acid (phytate) in yellow shelled peas (Pisum sativum) and white beans (Phaseolus vulgaris). Dry seeds were grounded to a fine powder. The moisture of samples was determined according to the Official Journal of the European Union (7). The moisture of the samples was 11.19% in yellow shelled peas and 9.77% in white beans. The content of phytic acid was determined by the modified Holt´s method (1955) using the spectrophotometer. Standard curve was measured using the Na phytate standard solution (0.2mM). The phytic acid content in P. sativum ranged from 0.49 to 0.86% in dry matter and from 0.43 to 0.77 g per 100 g of the sample. The content of phytic acid in P. vulgaris varied from 0.80 to 1.61%in dry matter and from 0.72 to 1.46 g per 100 g of the sample. These obtained values could be influenced by many factors, e.g. climatic conditions, location, variety, etc.

Název v anglickém jazyce

Determination of phytic acid in Pisum sativum and Phaseolus vulgaris

Popis výsledku anglicky

The aim of this study was to determine the content of phytic acid (phytate) in yellow shelled peas (Pisum sativum) and white beans (Phaseolus vulgaris). Dry seeds were grounded to a fine powder. The moisture of samples was determined according to the Official Journal of the European Union (7). The moisture of the samples was 11.19% in yellow shelled peas and 9.77% in white beans. The content of phytic acid was determined by the modified Holt´s method (1955) using the spectrophotometer. Standard curve was measured using the Na phytate standard solution (0.2mM). The phytic acid content in P. sativum ranged from 0.49 to 0.86% in dry matter and from 0.43 to 0.77 g per 100 g of the sample. The content of phytic acid in P. vulgaris varied from 0.80 to 1.61%in dry matter and from 0.72 to 1.46 g per 100 g of the sample. These obtained values could be influenced by many factors, e.g. climatic conditions, location, variety, etc.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

5th Cental European Congress on Food

ISBN

978-80-89088-89-8

ISSN

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e-ISSN

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Počet stran výsledku

4

Strana od-do

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Název nakladatele

Food Research Institut

Místo vydání

Bratislava

Místo konání akce

Bratislava

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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