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Review | Publishing Language: Chinese | Open Access

Recent Advances in Research on Phytic Acid and Its Degradation Products in Foods

Jiayue CHEN1,2 , Bei FAN1, Guiqiao LIU2, Chunmei LI1 ( ), Fengzhong WANG1 ( )
Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China
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Abstract

Phytic acid widely exists in plant foods, which is the main storage form of phosphorous in plant seeds. Recently, phytic acid in foods has attracted increasing research attention due to the antinutritional properties of phytic acid and its degradation products such as chelating with mineral ions and reducing protein bioavailability. In this paper, the characteristics, antinutritional quality and physiological activities of phytic acid and its degradation products lower inositol phosphates, as well as their contents in foods are summarized. Moreover, the analytical methods for these compounds in foods are highlighted and the advantages and disadvantages of various analytical methods are analyzed and compared. It is anticipated that this review will provide a reference for the precise detection of phytic acid and its degradation products and for the formulation of recommended intake for phytic acid from foods in China.

Keywords

phytic aciddegradation productsantinutritionalfoodanalytical methods
CLC number: TS201.2 Document code: A Article ID: 1002-6630(2023)19-0299-09

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Food Science
Volume 44 Issue 19,
October 2023
Pages 299-307
DOI: 10.7506/spkx1002-6630-20221102-012

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Cite this article:
CHEN J, FAN B, LIU G, et al. Recent Advances in Research on Phytic Acid and Its Degradation Products in Foods. Food Science, 2023, 44(19): 299-307. https://doi.org/10.7506/spkx1002-6630-20221102-012

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Received: 02 November 2022
Published: 15 October 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).