A review of phytic acid sources, obtention, and applications
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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