A review of phytic acid sources, obtention, and applications

Detalhes bibliográficos
Autor(a) principal: Bloot, Ana Paula Marinho
Data de Publicação: 2018
Outros Autores: Kalschne, Daneysa Lahis, Amaral, Joana S., Baraldi, Ilton J., Canan, Cristiane
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/24440
Resumo: Phytic 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.
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spelling A review of phytic acid sources, obtention, and applicationsAntioxidantChelatorFood additiveMyo-inositol hexaphosphateRice branPhytic 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.The 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).This 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].Biblioteca Digital do IPBBloot, Ana Paula MarinhoKalschne, Daneysa LahisAmaral, Joana S.Baraldi, Ilton J.Canan, Cristiane2018-01-19T10:00:00Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24440engBloot, 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. 73-928755-912910.1080/87559129.2021.1906697info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T01:20:25Zoai:bibliotecadigital.ipb.pt:10198/24440Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:23.898453Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv A review of phytic acid sources, obtention, and applications
title A review of phytic acid sources, obtention, and applications
spellingShingle A review of phytic acid sources, obtention, and applications
Bloot, Ana Paula Marinho
Antioxidant
Chelator
Food additive
Myo-inositol hexaphosphate
Rice bran
title_short A review of phytic acid sources, obtention, and applications
title_full A review of phytic acid sources, obtention, and applications
title_fullStr A review of phytic acid sources, obtention, and applications
title_full_unstemmed A review of phytic acid sources, obtention, and applications
title_sort A review of phytic acid sources, obtention, and applications
author Bloot, Ana Paula Marinho
author_facet Bloot, Ana Paula Marinho
Kalschne, Daneysa Lahis
Amaral, Joana S.
Baraldi, Ilton J.
Canan, Cristiane
author_role author
author2 Kalschne, Daneysa Lahis
Amaral, Joana S.
Baraldi, Ilton J.
Canan, Cristiane
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Bloot, Ana Paula Marinho
Kalschne, Daneysa Lahis
Amaral, Joana S.
Baraldi, Ilton J.
Canan, Cristiane
dc.subject.por.fl_str_mv Antioxidant
Chelator
Food additive
Myo-inositol hexaphosphate
Rice bran
topic Antioxidant
Chelator
Food additive
Myo-inositol hexaphosphate
Rice bran
description Phytic 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2023
2023-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/24440
url http://hdl.handle.net/10198/24440
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Bloot, 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. 73-92
8755-9129
10.1080/87559129.2021.1906697
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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