Study of concentrations of phytic acid in several consumed foods in Latakia city

This study is carried out to determine phytic acid in some local vegetables and fruits, before and after ripening (apples, peaches, pean, tomato), green and dried legumes (beans, chickpea, lentil, peas, soybean, maize ….), and oil seeds (peanut, sesami, ……) and cereals and their products (grain, barley, oats, rice, bread kinds, bran, borghol) that are consumed in Latakia city. Most of the products contain high levels of phytic acid, especially in green products and their derivatives; the values range between (0.1-3.57 %) and (0-1.95 %) on dry bases respectively.

Studying the mechanism effect of extracted wheat cereals phytic acid in observation of beef cooked meat

Soft wheat is a good source of Phytic acid. The objective of this work was to develop wheat phytic acid extraction and purification techniques.