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Determination of phytic acid content in different types of bread and dough consumed in Yazd, Iran
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نویسنده
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Mosaddegh Mehrjardi h m ,Dehghani a ,Jahed Khaniki r g ,Shah Hosseini f ,Hajimohammadi b ,Nazary n
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منبع
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journal of food quality and hazards control - 2014 - دوره : 1 - شماره : 1 - صفحه:29 -31
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چکیده
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Introduction: bread made from wheat flour is an important source of minerals such as iron andzinc, but its phytic acid content is a contributing factor that can cause decreased absorption of theseminerals. this survey aimed to determine phytic acid content in different types of bread and doughconsumed in yazd, iran.materials and methods: a descriptive, cross-sectional study was carried out in 2013 on 100samples including 50 samples of bread and 50 ones of dough from yazd, iran. after extraction andpreparation 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%) ofbreads, phytic acid concentration was more than acceptable level (10 mg/100g). among the studiedbreads, barbari had the lowest (7±1.5 mg/100g) and lavash (9.8±0.4 mg/100g) had the highestamount of phytic acid. also, there was an inverted correlation among fermentation time and phyticacid 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 ofphytic acid in bread and dough.
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کلیدواژه
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Phytic acid ,Bread ,Iran
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آدرس
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yazd shahid sadoghi university of medical sciences, Department Pharmacology, Faculty of Pharmacy, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, ایران, yazd shahid sadoghi university of medical sciences, Department of Biostatistics and Epidemiology, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, ایران, tehran university of medical sciences tums, Department of Environmental Health Engineering, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran, ایران, yazd shahid sadoghi university of medical sciences, Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, ایران, yazd shahid sadoghi university of medical sciences, Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, ایران, yazd shahid sadoghi university of medical sciences, Yazd Health Office, Shahid Sadoughi University of Medical Sciences, Yazd, Iran, ایران
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Authors
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