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Canan C, Kalschne DL, Corso MP, Cursino ACT, Drunkler DA, Cardoso FAR, Bittencourt PRS, Ida EI. Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella. Food Chem 2024; 456:139957. [PMID: 38870808 DOI: 10.1016/j.foodchem.2024.139957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 06/15/2024]
Abstract
The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60% mechanically separated meat), a cured product with high-fat content and highly prone to oxidation, characteristic in Brazil. PPA proved effective compared to standard analytical grade phytic acid (SPA). Two central composite rotational designs (CCRD) (A and B) were employed to investigate the influence of PPA and SE, and SPA and SE, respectively, on mortadella lipid oxidation evaluated by TBARS after 30 days at 30 °C. Due to the high phytic acid's potent antioxidant capacity, the combination of PPA and SE synergistically reduced mortadella lipid oxidation. Furthermore, PPA from rice bran effectively controlled lipid oxidation in mortadella when combined with SE in the range of 5.0 to 9.0 mmol/kg of SPA and 25.0 to 50.0 mmol/kg of SE.
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Affiliation(s)
- Cristiane Canan
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil; Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Brazil.
| | - Daneysa Lahis Kalschne
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil
| | - Marines Paula Corso
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil.
| | | | - Deisy Alessandra Drunkler
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil.
| | | | | | - Elza Iouko Ida
- Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Brazil.
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New Insights into the In Vitro Antioxidant Routes and Osteogenic Properties of Sr/Zn Phytate Compounds. Pharmaceutics 2023; 15:pharmaceutics15020339. [PMID: 36839661 PMCID: PMC9965475 DOI: 10.3390/pharmaceutics15020339] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/12/2023] [Accepted: 01/13/2023] [Indexed: 01/21/2023] Open
Abstract
Sr/Zn phytate compounds have been shown interest in biomaterial science, specifically in dental implantology, due to their antimicrobial effects against Streptococcus mutans and their capacity to form bioactive coatings. Phytic acid is a natural chelating compound that shows antioxidant and osteogenic properties that can play an important role in bone remodelling processes affected by oxidative stress environments, such as those produced during infections. The application of non-protein cell-signalling molecules that regulate both bone and ROS homeostasis is a promising strategy for the regeneration of bone tissues affected by oxidative stress processes. In this context, phytic acid (PA) emerged as an excellent option since its antioxidant and osteogenic properties can play an important role in bone remodelling processes. In this study, we explored the antioxidant and osteogenic properties of two metallic PA complexes bearing bioactive cations, i.e., Sr2+ (SrPhy) and Zn2+ (ZnPhy), highlighting the effect of the divalent cations anchored to phytate moieties and their capability to modulate the PA properties. The in vitro features of the complexes were analyzed and compared with those of their precursor PA. The ferrozine/FeCl2 method indicated that SrPhy exhibited a more remarkable ferrous ion affinity than ZnPhy, while the antioxidant activity demonstrated by a DPPH assay showed that only ZnPhy reduced the content of free radicals. Likewise, the antioxidant potential was assessed with RAW264.7 cell cultures. An ROS assay indicated again that ZnPhy was the only one to reduce the ROS content (20%), whereas all phytate compounds inhibited lipid peroxidation following the decreasing order of PA > SrPhy > ZnPhy. The in vitro evaluation of the phytate's osteogenic ability was performed using hMSC cells. The results showed tailored properties related to the cation bound in each complex. ZnPhy overexpressed ALP activity at 3 and 14 days, and SrPhy significantly increased calcium deposition after 21 days. This study demonstrated that Sr/Zn phytates maintained the antioxidant and osteogenic properties of PA and can be used in bone regenerative therapies involving oxidative environments, such as infected implant coatings and periodontal tissues.
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Canan C, Kalschne DL, Ongaratto GC, Leite OD, Cursino ACT, Flores ELDM, Ida EI. Antioxidant effect of rice bran purified phytic acid on mechanically deboned chicken meat. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cristiane Canan
- Centro de Ciências Agrárias Universidade Estadual de Londrina Londrina Brazil
- Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | | | | | - Oldair Donizeti Leite
- Departamento de Química Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | | | | | - Elza Iouko Ida
- Centro de Ciências Agrárias Universidade Estadual de Londrina Londrina Brazil
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Bloot APM, Kalschne DL, Amaral JAS, Baraldi IJ, Canan C. A Review of Phytic Acid Sources, Obtention, and Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906697] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Ana Paula Marinho Bloot
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil
| | - Daneysa Lahis Kalschne
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil
| | - Joana Andrêa Soares Amaral
- Centro de Investigacão de Montanha, Instituto Politecnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
- REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Ilton José Baraldi
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil
| | - Cristiane Canan
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil
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Wang R, Guo S. Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety. Compr Rev Food Sci Food Saf 2021; 20:2081-2105. [DOI: 10.1111/1541-4337.12714] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 12/15/2020] [Accepted: 01/06/2021] [Indexed: 12/16/2022]
Affiliation(s)
- Ruican Wang
- Department of Food Science University of Wisconsin‐Madison Madison Wisconsin USA
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering China Agricultural University Beijing China
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Sun X, Hong H, Jia S, Liu Y, Luo Y. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Microbiol 2020; 86:103313. [DOI: 10.1016/j.fm.2019.103313] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 07/09/2019] [Accepted: 08/24/2019] [Indexed: 02/05/2023]
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Thermal Behavior and Free-Radical-Scavenging Activity of Phytic Acid Alone and Incorporated in Cosmetic Emulsions. COSMETICS 2015. [DOI: 10.3390/cosmetics2030248] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Phytic acid inhibits lipid peroxidation in vitro. BIOMED RESEARCH INTERNATIONAL 2013; 2013:147307. [PMID: 24260736 PMCID: PMC3821898 DOI: 10.1155/2013/147307] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/27/2013] [Accepted: 09/08/2013] [Indexed: 12/19/2022]
Abstract
Phytic acid (PA) has been recognized as a potent antioxidant and inhibitor of iron-catalyzed hydroxyl radical formation under in vitro and in vivo conditions. Therefore, the aim of the present study was to investigate, with the use of HPLC/MS/MS, whether PA is capable of inhibiting linoleic acid autoxidation and Fe(II)/ascorbate-induced peroxidation, as well as Fe(II)/ascorbate-induced lipid peroxidation in human colonic epithelial cells. PA at 100 μM and 500 μM effectively inhibited the decay of linoleic acid, both in the absence and presence of Fe(II)/ascorbate. The observed inhibitory effect of PA on Fe(II)/ascorbate-induced lipid peroxidation was lower (10-20%) compared to that of autoxidation. PA did not change linoleic acid hydroperoxides concentration levels after 24 hours of Fe(II)/ascorbate-induced peroxidation. In the absence of Fe(II)/ascorbate, PA at 100 μM and 500 μM significantly suppressed decomposition of linoleic acid hydroperoxides. Moreover, PA at the tested nontoxic concentrations (100 μM and 500 μM) significantly decreased 4-hydroxyalkenal levels in Caco-2 cells which structurally and functionally resemble the small intestinal epithelium. It is concluded that PA inhibits linoleic acid oxidation and reduces the formation of 4-hydroxyalkenals. Acting as an antioxidant it may help to prevent intestinal diseases induced by oxygen radicals and lipid peroxidation products.
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Abstract
Phytic acid is a natural compound widely used as depigmenting agent in galenic cosmetic emulsions. However, we have observed experimentally that phytic acid, when heated to 150 ºC for around one hour, shows evidence of thermal decomposition. Few studies investigating this substance alone with regard to its stability are available in the literature. This fact prompted the present study to characterize this species and its thermal behavior using thermal analysis (TG/DTG and DSC) and to associate the results of these techniques with those obtained by elemental analysis (EA) and absorption spectroscopy in the infrared region. The TG/DTG and DSC curves allowed evaluation of the thermal behavior of the sample of phytic acid and enabled use of the non-isothermal thermogravimetric method to study the kinetics of the three main mass-loss events: dehydration I, dehydration II and thermal decomposition. The combination of infrared absorption spectroscopy and elemental analysis techniques allowed evaluation of the intermediate products of the thermal decomposition of phytic acid. The infrared spectra of samples taken during the heating process revealed a reduction in the intensity of the absorption band related to O-H stretching as a result of the dehydration process. Furthermore, elemental analysis results showed an increase in the carbon content and a decrease in the hydrogen content at temperatures of 95, 150, 263 and 380 °C. Visually, darkening of the material was observed at 150 °C, indicating that the thermal decomposition of the material started at this temperature. At a temperature of 380 °C, thermal decomposition progressed, leading to a decrease in carbon and hydrogen. The results of thermogravimetry coupled with those of elemental analysis allow us to conclude that there was agreement between the percentages of phytic acid found in aqueous solution. The kinetic study by the non-isothermal thermogravimetric method showed that the dehydration process occurred in two stages. Dehydration step I promoted a process of vaporization of water (reaction order of zero), whereas dehydration step II showed an order of reaction equal to five. This change in reaction order was attributed to loss of chemically bonded water molecules of phytic acid or to the presence of volatile substances. Finally, the thermal decomposition step revealed an order of reaction equal to one. It was not possible to perform the kinetic study for other stages of mass loss.
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Lee BJ, Hendricks DG, Cornforth DP. Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. Meat Sci 2012; 50:273-83. [PMID: 22061146 DOI: 10.1016/s0309-1740(98)00002-3] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/1997] [Revised: 12/17/1997] [Accepted: 12/17/1997] [Indexed: 10/18/2022]
Abstract
The effects of 0.5% sodium phytate (SPT), sodium pyrophosphate (SPP), and sodium tripolyphosphate (STPP), along with 1% NaCl, on physico-chemical properties of restructured raw and cooked beef were evaluated. In raw beef stored for 1 day at 4 ° C, the SPT, SPP, and STPP increased pH and salt-soluble protein level and decreased %MetMb and thiobarbituric acid reactive substances (TBARS), compared to the control with salt alone (p < 0.05). In cooked beef, SPT, SPP, and STPP increased bind strength, cook yield, moisture level, and pH, and decreased TBARS (p < 0.05). SPP and STPP increased orthophosphate in both raw and cooked beef (p < 0.05), compared to the SPT and control. SPT, SPP, and STPP decreased the Hunter color L and b values and increased a value in raw beef (p < 0.05) but had no effect on the Hunter color values in cooked beef. The binding value of SPP and STPP were similar over time, and the time to reach maximum binding strength was 10s longer than SPT and 25s longer than the control. These results indicate that SPT compares favorably with traditional phosphates for bind strength and cooked yield, but SPT was slightly more effective than other phosphates for reduction of TBARS 1 day after cooking.
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Affiliation(s)
- B J Lee
- Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322-8700, USA
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Rewashdeh AY, El-Qudah JM, Al-Dmoor H, Al-Qudah MM, Mamkagh AM, Tarawneh KA, Hawari AD, Dababneh BF, Al-Bakheit AA, Haddad MA. Iron bioavailability of rats fed liver, lentil, spinach and their mixtures. Pak J Biol Sci 2009; 12:367-72. [PMID: 19579971 DOI: 10.3923/pjbs.2009.367.372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
To study the effects of dietary iron source (basal diet-FeSO4 x 7H2O, liver, lentil, spinach, liver + lentil, liver+spinach and lentil+spinach) on iron bioavailability, fifty-six Albino Sprague Dawley derived male 21 days old rats were fed on iron-deficient diet (7.8 mg Fe kg(-1) diet) and the mentioned seven iron containing diets (40 mg Fe kg(-1) diet) for 10 days. Rats fed liver diet showed higher iron apparent absorption (52.1%), hemoglobin (Hb) gain (0.94 g/100 mL), Hb-iron gain (1.2 mg), Hb-regeneration efficiency (HRE%) (50.8%), relative efficiency of HRE% (106.5%), packed cell volume gain (2.22%) and mean corpuscular hemoglobin concentration (0.64 g dL(-1)). Liver resulted in an increase in these parameters when mixed with lentil and spinach diets. However, rats fed iron free diet showed the higher dry matter absorption.
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Affiliation(s)
- Abdullah Y Rewashdeh
- Department of Nutrition and Food Technology, Faculty of Agricultural, Mu'tah University, Al-Karak, Jordan
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15
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Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.11.046] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Stodolak B, Starzyńska A, Czyszczoń M, Żyła K. The effect of phytic acid on oxidative stability of raw and cooked meat. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.02.061] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Barretto A, Ida E, Silva R, Torres E, Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. J Food Compost Anal 2003. [DOI: 10.1016/s0889-1575(03)00023-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Affiliation(s)
- Brian Q Phillippy
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, LA 70124, USA
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KIM JS, GODBER J, PRINAYWIWATKUL W. RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE. ACTA ACUST UNITED AC 2000. [DOI: 10.1111/j.1745-4573.2000.tb00419.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Dornenburg H, Davies C. The relationship between lipid oxidation and antioxidant content in postharvest vegetables. FOOD REVIEWS INTERNATIONAL 1999. [DOI: 10.1080/87559129909541198] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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LEE BEOMJUN, HENDRICKS DELOYG, CORNFORTH DARENP. Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System. J Food Sci 1998. [DOI: 10.1111/j.1365-2621.1998.tb15750.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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