Evaluation of Simple and Inexpensive High-Throughput Methods for Phytic Acid Determination

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  • Victor Raboy, USDA-ARS, Aberdeen, USA, United States
  • Amy Johnson, AOCS, Urbana, USA, National Cattlemen’s Beef Association, Centennial, USA, United States
  • Kristin Bilyeu, USDA-ARS, University of Missouri, Columbia, USA, United States
  • Henrik Brinch-Pedersen
  • Karen Cichy, USDA-ARS, Michigan State University, East Lansing, USA, United States
  • Richard F Hurrell, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland, Switzerland
  • Christophe Zeder, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland, Switzerland
  • Søren Kjærsgaard Rasmussen, Københavns Universitet, Denmark
  • Tom D Warkentin, Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada, Canada
  • Pushparajah Thavarajah, Department of Plant Sciences, University of Saskatchewan, Saskatoon, Canada, BOV Solutions Inc., Statesville, USA, Canada
  • Jinrui Shi, DuPont Pioneer, Johnston, USA, United States
  • Lan Zhou, DuPont Pioneer, Johnston, USA, United States
  • Qingyao Shu, State Key Laboratory of Rice Biology, Institute of Crop Sciences, Zhejiang University, Hangzhou, China, China
High-throughput/low-cost/low-tech methods for phytic acid determination that are sufficiently accurate and reproducible would be of value in plant genetics, crop breeding and in the food and feed industries. Variants of two candidate methods, those described by Vaintraub and Lapteva (Anal Biochem 175:227–24, 1988; “VL” methods) and Huang and Lantzsch (J Sci Food Agric 34:1423–1426, 1983; “HL” methods), were evaluated. The primary concern with these methods is that, due to interference of matrix constituents including inorganic P, they can overestimate phytic acid and are ineffective at low levels of phytic acid. Twelve seed flours, representing lines of soybean, maize, barley and dry bean, containing a wide range of phytic acid levels, were analyzed by a minimum of eight cooperating laboratories using three variants of the VL method and two variants of the HL method. No method had consistently acceptable (˂2.0”) “Horwitz ratios”, a measure of reproducibility, although some treatments approached that. For example, one variant of the VL method when used to assay a soybean flour with a “standard” level of phytic acid had a Horwitz ratio of 2.15. Some variants of the VL method were adequate for analyses of cereal grains regardless of phytic acid level but none accurately measured phytic acid when at low levels in soybean flours. One variant of the HL method in which the 0.2 N HCl extraction media is modified to contain 10% Na2SO4, did accurately measure phytic acid levels in both cereal and legume flours regardless of endogenous phytic acid levels or matrix constituents.
Original languageEnglish
JournalJournal of the American Oil Chemists' Society
Volume94
Issue3
Pages (from-to)353-362
Number of pages10
ISSN0003-021X
DOIs
Publication statusPublished - Mar 2017

    Research areas

  • Phytic acid determination, myo-inositol hexaphosphate, Seed flour, Soybean , Maize , Barley, Dry bean

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