Orientador(es)
Resumo(s)
Phytic acid (PA), extracted from oilseeds, legumes, cereals, nuts, and pollen by acid solutions under heating and/or stirring and then purified, has shown beneficial health and physiological effects due to its pronounced antioxidant activity and ability to chelate Fe3+ ions. Publications on PA have increased, especially the ones reporting its effect on disease prevention and treatment. Moreover, recent studies have suggested the PA efficacy as a foodborne pathogens inhibitor. Therefore, due to its countless proven properties, phytic acid has gained greater attention than its common classification as just an antinutrient. Past and current studies have been reviewed to provide an overview on PA structure, sources, biosynthesis, extraction, purification, and applications.
Descrição
Palavras-chave
Antioxidant Chelator Food additive Myo-inositol hexaphosphate Rice bran
Contexto Educativo
Citação
Bloot, Ana Paula Marinho; Kalschne, Daneysa Lahis; Amaral, Joana Andrêa Soares; Baraldi, Ilton José; Canan, Cristiane (2023). A Review of Phytic Acid Sources, Obtention, and Applications. Food Reviews International. ISSN 8755-9129. 39:1, p. 73-92