Volume 1, Number 1 (March 2014)                   J. Food Qual. Hazards Control 2014, 1(1): 29-31 | Back to browse issues page


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M.H. Mosaddegh Mehrjardi, A. Dehghani, G.R. Jahed Khaniki, F. Shah Hosseini, B. Hajimohammadi, N. Nazary. Determination of phytic acid content in different types of bread and dough consumed in Yazd, Iran . J. Food Qual. Hazards Control. 2014; 1 (1) :29-31
URL: http://jfqhc.ssu.ac.ir/article-1-50-en.html

Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , fshahosaini90@gmail.com
Abstract:   (9364 Views)

Introduction: Bread made ​​from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran.

Materials and methods: A descriptive, cross-sectional study was carried out in 2013 on 100 samples including 50 samples of bread and 50 ones of dough from Yazd, Iran. After extraction and preparation stages, samples were analyzed by HPLC system to determine phytic acid.

Results: The results demonstrated that in 15 samples (30%) of dough and in 9 samples (18%) of breads, phytic acid concentration was more than acceptable level (10 mg/100g) . Among the studied breads, Barbari had the lowest (7±1.5 mg/100g ) and Lavash (9.8±0.4 mg/100g) had the highest amount of phytic acid. ­ Also, there was an inverted correlation among fermentation time and phytic acid concentrations, especially in Tafton dough (p=0.03) and Barbari (p= 0.005). 

Conclusion: It is a necessity to offer practical solutions for prevention of anti nutritional effects of phytic acid in bread and dough.

Keywords: Phytic acid, Bread, Iran
Full-Text [PDF 367 kb]   (1244 Downloads)    
Type of Study: Short communication | Subject: Special
Received: 13/12/15 | Accepted: 14/03/19 | Published: 14/03/30

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