Studies on the extraction and purification of phytic acid from rice bran

被引：80

作者：

Canan, Cristiane ^{[1
]}

Lisboa Cruz, Felipe Tsuruta ^{[1
]}

Delaroza, Fernanda ^{[1
]}

Casagrande, Rubia ^{[2
]}

Mendes Sarmento, Cleonice Pereira ^{[3
]}

Shimokomaki, Massami ^{[1
]}

Ida, Elza Iouko ^{[1
]}

机构：

[1] Univ Estadual Londrina, Dept Food Sci & Technol, Londrina, Parana, Brazil

[2] Univ Estadual Londrina, Dept Pharmaceut Sci, Londrina, Parana, Brazil

[3] Fed Technol Univ Parana, Dept Food Technol, Medianeira, Parana, Brazil

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2011年 / 24卷 / 07期

关键词：

Myo-inositol hexaphosphate; Cereals; Response surface methodology; Analytical process; Antioxidants; Food analysis; Food composition; CORN GERM; PHYTATE; ANTIOXIDANT; STABILITY; CULTIVAR; BINDING; MODEL; MEAT;

D O I：

10.1016/j.jfca.2010.12.014

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The objective of this work was to develop rice bran IRGA 417 phytic acid (PA) extraction and purification techniques. For the extraction of PA, a complete 2(4) factorial design with triplicates at the central point was used, and the effects of concentration of rice bran and HCI, time and temperature were investigated. During purification, different pH values were tested with addition of 1.5 M Na2CO3 or 4.0 M NaOH. The results obtained by the statistical analysis of the factorial design showed that temperature, time and HCI concentration influenced the PA extraction technique significantly (p <= 0.05), whereas the concentration of rice bran had no influence. The content of PA was evaluated in all the stages of purification and it was possible to establish an improved methodology of extraction and purification with high purity and yields. (C) 2011 Elsevier Inc. All rights reserved.

引用

页码：1057 / 1063

页数：7

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