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A review of phytic acid sources, obtention, and applications

2023Journal article Open access
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dc.contributor.authorBloot, Ana Paula Marinho
dc.contributor.authorKalschne, Daneysa Lahis
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorBaraldi, Ilton J.
dc.contributor.authorCanan, Cristiane
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:50Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:50Z
dc.date.issued2023
dc.description.abstractPhytic 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.en_EN
dc.description.sponsorshipThe authors would like to thank the financial support of CNPq, CAPES (finance code 001) and Fundação Araucária (project code 3462014). Joana S. Amaral is thankful to the Foundation for Science and Technology (FCT, Portugal) for their financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020).
dc.description.sponsorshipThis work was supported by the CNPq; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior [001]; Fundação Araucária [3462014]; Foundation for Science and Technology [UIDB/00690/2020].
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationBloot, 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. 73-92en_EN
dc.identifier.doi10.1080/87559129.2021.1906697en_EN
dc.identifier.issn8755-9129
dc.identifier.urihttp://hdl.handle.net/10198/24440
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectAntioxidanten_EN
dc.subjectChelatoren_EN
dc.subjectFood additiveen_EN
dc.subjectMyo-inositol hexaphosphateen_EN
dc.subjectRice branen_EN
dc.titleA review of phytic acid sources, obtention, and applicationsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

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