article

Sensitive method for the rapid determination of phytate in cereals and cereal products

Journal of the Science of Food and Agriculture · 1983 · Vol. 34(12) · pp. 1423–1426

Wolfgang Fritz Haug✉(University of Hohenheim)H. J. Lantzsch(University of Hohenheim)

Abstract

Abstract A rapid method is described for the colorimetric determination of 1.5–15 μg phytate phosphorus in concentrations as low as 3 μg ml −1 in extracts of cereal grains and cereal products. The phytic acid is precipitated with an acidic iron‐III‐solution of known iron content. The decrease of iron in the supernatant is a measure for the phyticacid content.

Phytase and its Applications Plant Micronutrient Interactions and Effects Iron Metabolism and DisordersPhytic acidChemistryFood sciencePhosphorusChromatographyOrganic chemistry

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