The samples of various food products have been collected at several times per season
over two years, in order to determine the content of phytic acid to investigate the influence
of the adopted treatment methods on phytic acid degradation and to mi
nimize their
unhealthy effects.
It's been shown that PA is found at high levels in the mentioned products especially,
in unripe fruits where its levels ranged between (0.15-3.57%g.s.d) while PA levels were
less in the process products and ranged between (0-1.95 %g.s.d).
Technological processes were applied to biodegrade phytic acid of some foods and
the reduction ratio ranged between 20-60% of the whole content of PA.
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, sesa
mi, ……) 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.
