TY - JOUR
T1 - Phytic Acid as a Food Antioxidant
AU - EMPSON, KATHERINE L.
AU - Labuza, Ted P
AU - GRAF, ERNST
PY - 1991/3
Y1 - 1991/3
N2 - Phytic acid has been shown previously to form an iron chelate that inhibits iron‐catalyzed hydroxyl radical formation and lipid peroxidation. To further characterize its antioxidant properties in model food systems, we investigated the effects of phytic acid on ascorbic acid degradation in aqueous solution and on stability of oil‐in‐water emulsions. In both systems 1 mM phytic acid provided significant protection against oxidative damage and increased emulsion shelf‐life fourfold. To test antioxidant efficacy of phytic acid in a whole food system, its effect on development of warmed‐over flavor was determined. Phytic acid substantially inhibited oxygen uptake, malondialdehyde formation and warmed‐over flavor development in refrigerated chicken.
AB - Phytic acid has been shown previously to form an iron chelate that inhibits iron‐catalyzed hydroxyl radical formation and lipid peroxidation. To further characterize its antioxidant properties in model food systems, we investigated the effects of phytic acid on ascorbic acid degradation in aqueous solution and on stability of oil‐in‐water emulsions. In both systems 1 mM phytic acid provided significant protection against oxidative damage and increased emulsion shelf‐life fourfold. To test antioxidant efficacy of phytic acid in a whole food system, its effect on development of warmed‐over flavor was determined. Phytic acid substantially inhibited oxygen uptake, malondialdehyde formation and warmed‐over flavor development in refrigerated chicken.
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U2 - 10.1111/j.1365-2621.1991.tb05324.x
DO - 10.1111/j.1365-2621.1991.tb05324.x
M3 - Article
AN - SCOPUS:84985225840
SN - 0022-1147
VL - 56
SP - 560
EP - 563
JO - Journal of food science
JF - Journal of food science
IS - 2
ER -