| Subject: | |
| From: | |
| Reply To: | |
| Date: | Tue, 1 Mar 2016 11:16:02 -0300 |
| Content-Type: | multipart/alternative |
| Parts/Attachments: |
|
|
Dear all,
We are compiling information on Phytic Acid for pulses and other foods, so we came up with some questions and draft conclusions. Therefore we are looking for some opinion/information on these issues:
1) The term “Phytic acid” should refer only to myo-inositol hexaphosphate (IP6).
2) The term “Phytate” refers to the salt, and includes all inositol phosphates (IP1, IP2, IP3, IP4, IP5 and IP6).
3) We can call “Phytate” all the data quantified by using colorimetric procedures, since they don’t distinguish the different forms of inositol phosphates.
4) HPLC or High performance anion exchange are the only procedures to estimate inositol phosphate fractions.
Does anyone know a database that reports this compound? We found only two until now (Gambia and Tanzanian FCTs). Are there retention factors for these compounds?
I'm looking forward to your opinion/information.
Thanks in advance.
Fernanda
Fernanda Grande
____________________________________________________________
MSc in Applied Human Nutrition
International Consultant (Food Composition expert)
Nutrition Division (ESN)
Food and Agricultural Organization of the United Nations
Viale delle Terme di Caracalla 00153 Rome, Italy
Tel: +39 06 570 53746
skype: fernanda.grande26
FAO_logo_Blue_2lines_en_firmaemail
########################################################################
To unsubscribe from the InFoods-Food-Comp-L list, click the following link:
https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1
|
|
|