A Review of Phytic Acid Sources, Obtention, and Applications

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 Fe 3+ ions. Publications on PA have...

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Published inFood reviews international Vol. 39; no. 1; pp. 73 - 92
Main Authors Bloot, Ana Paula Marinho, Kalschne, Daneysa Lahis, Amaral, Joana Andrêa Soares, Baraldi, Ilton José, Canan, Cristiane
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 02.01.2023
Taylor & Francis Ltd
Subjects
antioxidant
Biosynthesis
Cereals
chelator
food additive
Foodborne diseases
Foodborne pathogens
Legumes
Myo-inositol hexaphosphate
Nuts
Physiological effects
Phytic acid
Pollen
rice bran
Vegetable oils
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Summary: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 Fe 3+ 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.
ISSN:8755-9129
1525-6103
DOI:10.1080/87559129.2021.1906697