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Phytic Acid Protective Effect Against Beef Round Muscle Lipid Peroxidation
Author(s) -
LEE BEOM JUN,
HENDRICKS DELOY G.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05646.x
Subject(s) - phytic acid , tbars , lipid peroxidation , chemistry , thiobarbituric acid , food science , biochemistry , antioxidant
Phytic acid, constituting 1–5% of many plant seeds and cereals, can form iron‐chelates and inhibit lipid peroxidation. We measured thiobarbituric acid reactive substances (TBARS), an indication of lipid peroxidation, in beef homogenates to investigate the effects of phytic acid with various homogenizing buffers and at different pH levels. Phytic acid effectively inhibited either iron‐induced or non‐iron‐induced lipid peroxidations. The effect of phytic acid was dose‐ and pH‐dependent. Such inhibition of lipid peroxidation may help prevent deterioration of food quality.