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Register a new userStudy of physical methods for reducing the content of phytic acid in some local food
دراسة تخفيض محتوى بعض الأغذية المحلية من حمض الفيتيك بالطرائق الفيزيائية
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Added by
Tishreen University ورقة بحثية
Publication date
2013
fields
Pharmacy
and research's language is
العربية
Authors
مفيد ياسين( باحث )
Created by
Shamra Editor
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جمعت العينات من منتجات غذائية مختلفة و لعدة مرات في كل موسم و لمدة سنتين من اجل التعيين الكمي لحمض الفيتيك و قياس تركيزه في المنتجات المصنعة و دراسة تأثير العمليات التكنولوجية في التخلص من هذا المركب و التقليل من تأثيراته الصحية. بينت الدراسة بأن أغلب المنتجات المدروسة و المستهلكة في مدينة اللاذقية, تحتوي على مستويات عالية من حمض الفيتيك و لاسيما المنتجات غير الناضجة منها (0.15-3.57 غ%غ.م.ج) و مشتقاتها (0-1.95 غ%غ.م.ج), و أن تطبيق بعض المعالجات التكنولوجية على بعض الأغذية تخفض بين (20-60)% من المحتوى في حمض الفيتيك.
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 minimize 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.
References used
ABD EL-HADY, E.A.; Habiba R.A. Effect of soakingand extrusion conditions on antinutrients and protein digestibility of legume seeds, Lebensm.-Wiss. Univ.- Technol. 36, 2003, 285–293
BHAVSAR K., Shah P., Soni S.K. and Khire J. M. Influence of pretreatment of agriculture residues on phytase production by Aspergillus niger NCIM 563 under submerged fermentation condition, African Journal of Biotechnology Vol. 7 (8), 2008. 1101-1106
BRINCH-Pedersen, H.; Borg S.; Tauris B.; Holm P. B. Molecular genetic approaches to increasing mineral availability and vitamin content of cereals, Journal of Cereal Science 46, 2007, 308–326
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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.
Soft wheat is a good source of Phytic acid. The objective of this
work was to develop wheat phytic acid extraction and purification
techniques.
The aim of this study was to control the content of some commercial products containing amino acid (Arginine) available in the local market in addition to other products containing creatine and protein. Three methods were used for quantitative determ
ination of amino acids Kjeldahl method depending on the total content of nitrogen, assay by the visible radiation using Spectrophotometer after ninhydrin derivatization and high performance liquid chromatography with pre-column O-phtadelaldehyde derivatization using fluorescence detector. There were no significant differences in the results obtained by the three used methods. The results revealed that dietary supplements containing creatine and protein were conform to the European pharmacopoeia specifications, regarding products containing arginine used as medication and locally manufactured, they were conform to pharmacopoeia specifications while the illegal dietary supplement containing arginine were not conform.
This research aims to study the sterols which is considered, one of the most
important minor compounds, and characterizes vegetable oils.Ten items were
selected from the planted seeds of safflower in Syria in the spring of 2010.
Oil was separated
from seed oil extraction with petroleum ether, then the
content and content of the sterols were specified by using gas chromatography
according to the standard method in the appointment of sterols in olive oil. The
study concluded characterize safflower seed oil sterols from their content,
The recent synthesis of the new polymers has been profoundly affected by
the unique characteristics of Dimer Acid.
These polymers were made up following the condensation with
triethanolamine when was treated in melted phase.
We performed identifi
cation of the physical characteristics of the polymers
such as the molecular weight, in addition to the acid value and hydroxyl value.
Infrared spectroscopy have been used in identification of this polymer.
Also, the rheological behavior has been assessed thermally and shearing
stress by using capillary viscometer.
Our results revealed a reduction in the viscosity with increase of the
shearing stress as will as with rise in the temperature.
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