Phytic Acid Assay Kit

Phytic acid, or myo-inositol hexakisphosphate, is the primary source of inositol and storage phosphorus in plant seeds and has considerable nutritional importance. In this form, phosphorus is unavailable for absorption by monogastric animals, and the strong chelating characteristic of phytic acid reduces the bioavailability of multivalent minerals such as iron, zinc, and calcium. Currently, there is no simple quantitative method for phytic acid; existing methods are complex, and the most commonly accepted method, AOAC Official Method^SM 986.11, has limitations. The aim of this work was to develop and validate a simple, high-throughput method for the measurement of total phosphorus and phytic acid in foods and animal feeds. The method described here involves acid extraction of phytic acid, followed by dephosphorylation with phytase and alkaline phosphatase. The phosphate released from phytic acid is measured using a modified colorimetric molybdenum blue assay and calculated as total phosphorus or phytic acid content of the original sample. The method was validated to a maximum linearity of 3.0 g phytic acid/100 g sample. Accuracy ranged from 98 to 105% using pure phytic acid and from 97 to 115% for spiked samples. Repeatability ranged from 0.81 to 2.32%, and intermediate precision was 2.27%.

Growing demand for environmentally sustainable protein sources is shifting dietary preferences toward plant-derived alternatives such as legumes. Pea (Pisum sativum L.) seeds offer great potential for expanded human consumption, but sensory quality is key for consumer acceptance and cultivar development. In this study, a diversity panel of 15 pea accessions was evaluated for nutrients and phytochemicals (protein, resistant and non-resistant starch, fatty acids, choline, phytate, saponins, and sucrose) and their sensory attributes (taste, aroma, mouthfeel, and aftertaste). Among the sensory attributes, mouthfeel and aroma contributed most to the variation. Principal component analysis revealed two large, distinct clusters, primarily separated by seed coat (testa) colour. Accessions with a dark-coloured testa were generally perceived more odour intense and with more texture, while accessions with light-coloured testa were sweeter and juicier. Accessions with wrinkled seeds stood out in their content of non-resistant starch, sucrose, total choline, and phytate, when compared to smooth and dimpled seeds. Shorter cooking times were positively correlated to the perception of higher bitterness. This study highlights the potential in combining seed compositional analysis and sensory evaluations for screening pea accessions suitable for the development of future food products.

Iron (Fe) and zinc (Zn) deficiencies affect more than two billion people globally. Moreover, phytic acid (PA), an essential phosphorus storage molecule, acts at the same time as an inhibitor of Fe and Zn, forming insoluble complexes; thus, there is a need for balanced compositions of these three substances. Biofortification breeding in staple food crops to combat malnutrition is a straightforward approach. However, evaluating the genetic diversity of the gene pool and the trade-offs between grain nutrients and morphophysiological and yield traits is important. Grain colour is influenced by nutrient composition, including that of minerals such as iron. Therefore, diverse germplasms of 813 genotypes, including Triticum aestivum, Triticum durum, and Triticosecale, were screened for grain colour. A core collection of 26 genotypes was evaluated for the micronutrient concentration over two growing seasons. Further, five contrasting genotypes were chosen to estimate the bioavailability of Fe and Zn.

This study aimed to determine the effects of different irrigation levels (50%, 75%, and 100% of ETo values calculated using evaporation from Class-A pan) and nitrogen doses (0, 90, 180, and 270 kg ha ⁻ ¹) on yield, yield components, and the nutritional properties of sorghum grains. According to the research results, increasing irrigation and nitrogen fertilization levels enhanced plant height, thousand-grain weight, grain number per panicle, grain weight per panicle, and grain yield. The highest grain yield (7120 kg ha ⁻ ¹) was obtained with 100% irrigation and 180 kg ha ⁻ ¹ N application. While increasing irrigation levels increased oil content, higher nitrogen doses caused a decrease for it. The highest oil content (6.64%) was recorded with 100% irrigation and 0 kg ha ⁻ ¹ N application. Protein content increased with irrigation and nitrogen applications, reaching the highest level (11.85%) with 100% irrigation and 270 kg ha ⁻ ¹ N application. Higher irrigation levels also increased total starch and phytic acid content. Among nitrogen applications, the dose of 270 kg ha ⁻ ¹ resulted in the maximum total starch (77.29%) and phytic acid content (1.83%). The ratio of resistant starch (RS) was found to be high at 50% irrigation with low nitrogen doses, indicating an inverse relationship with the total starch content. Both irrigation and nitrogen applications significantly affected the ratios of oleic and linoleic acids. Specifically, increased irrigation raised the linoleic acid content, while nitrogen applications enhanced the oleic acid content. Additionally, as irrigation levels increased, the contents of potassium (K), magnesium (Mg), iron (Fe), phosphorus (P), and zinc (Zn) also increased. Conversely, the levels of calcium (Ca) and manganese (Mn) decreased. Generally, higher nitrogen doses resulted in increased mineral content, with the highest levels of magnesium, iron, and zinc observed at nitrogen doses between 180 and 270 kg ha ⁻ ¹. According to the research results, the most suitable irrigation level for optimizing high yield and grain nutritional properties was determined to be 100%, with a nitrogen dose of 180–270 kg ha ⁻ ¹. These findings will contribute to future studies on different sorghum varieties under varying climate and soil conditions.

This study aimed to optimize sourdough preparation from pulse-based flours (faba bean flour, faba bean protein concentrate, and yellow pea flour) using several binary consortia of lactic acid bacteria and yeasts for making new bread formulations. A total of 288 type-II sourdoughs with varying flour substrates and fermentation times were designed. Screening based on optimal sourdough criteria identified seventeen best-performing type-II sourdoughs. The transition to type-IV sourdoughs markedly enhanced their maturity and functionality. Six most promising pulse-based type-IV sourdoughs were selected as tailored inocula for sourdough breadmaking, leading to significant biochemical differences compared to wholewheat bread made with baker's yeast (control). Pulse-based sourdough breads showed higher protein content and superior amino acid profiles. The lowest levels of antinutritional factors were found when Leuconostoc mesenteroides and Saccharomyces cerevisiae were co-cultured in yellow pea. Despite lower in vitro protein digestibility in sourdough breads, the synergistic interaction of Levilactobacillus namurensis and Torulaspora delbrueckii improved protein quality regardless of flour compositions. Additionally, pulse-based sourdoughs enriched the breads with phenolics, like catechin, rutin, epicatechin, sinapic acid, and quercetin, offering substantial functional benefits. Despite the adverse textural characteristics, most sourdough breads exhibited more complex volatile organic compound profiles compared to that of the control.

Peas are rich in protein and are a good source of minerals, such as calcium (Ca). They also contain phytochemicals such as phytic acid (PA), which can form complexes with protein and calcium. This study aimed to understand how adding calcium affects the colloidal stability of aqueous dispersions of different pea protein fractions. Globulins and their 7S and 11S fractions were extracted from a commercial pea concentrate ingredient by alkaline extraction followed by isoelectric point precipitation (AE-IEP) combined with a salt dissolution/precipitation purification method. The protein extracts were characterized for protein composition, PA, and Ca contents. Calcium binding capacities were studied in protein dispersions (2.5% w/v) at pHs 4.5, 5.5, 6.5 and 7.5 after addition of CaCl₂ (0–20 mM) using a calcium sensor. Protein complex formation and aggregate sizes were assessed by turbidity and dynamic light scattering measurements. The results showed that pH influenced complex formation involving both pea protein and intrinsic PA. At low pH and close to the isoelectric point of globulin (<5.0), proteins and PA hardly bound Ca due to reduced charges. Calcium binding capacities were significantly higher at neutral pHs, with protein aggregates of different sizes forming (11S > total globulin>7S). The higher affinity of total globulin systems to bind calcium was potentially linked to their more folded structure compared to 7S and 11S fractions. The 11S legumin dispersions were less likely to chelate calcium than 7S vicilin. Higher initial levels of PA in total globulin and 7S vicilin systems (three times higher than 11S dispersions) also favored the formation of insoluble complexes between calcium, PA, and proteins.

This study examined the efficiency, purity, functional properties, and nutritional quality of rapeseed protein isolates extracted using alkaline extraction (ALK12) and two deep eutectic solvents (DES) systems-choline chloride:urea (DES1) and betaine:citric acid (DES2), chosen to cover distinct pH ranges. Alkaline extraction achieved the highest protein extraction efficiency (36.9 %), while DES1 achieved the highest protein purity (95.8 %). Alkaline extraction resulted in higher levels of polyphenols and tannins, while DES-based extraction led to higher phytic acid content. DES-based isolates exhibited a more balanced amino acid profile, particularly for sulphur-containing amino acids, making them more valuable protein sources compared to alkaline-extracted proteins. Techno-functional analysis favoured ALK12 for products requiring high water and oil absorption capacity, and foam stability, while DES1, despite lower absorption and foaming capacity, offered good solubility making it suitable for a wide range of applications. FT-IR spectroscopy revealed that both ALK12 and DES2 induced significant conformational changes in protein structure, likely due to extreme pH conditions. In contrast, DES1 exhibited a cleaner spectrum and more defined protein peaks, indicating high purity and stable structure. Lab-on-a-chip electrophoresis confirmed a more diverse protein profile for ALK12, while DES1 and DES2 exibited more consistent profiles, suggesting that these systems may preserve higher-order protein structures, such as cruciferin oligomers, and facilitate the extraction of structurally intact proteins. In vitro digestibility results showed more efficient enzymatic breakdown for ALK12 and DES1. These findings suggest that the DES1 system could be a promising, sustainable, and efficient alternative to traditional extraction methods. However, future research should focus on optimisation strategies that consider various factors, refining the method for specific applications.

This study investigates the upcycling of two major agro-industrial by-products, thin stillage (TS) and soybean hulls (SBH), through submerged fungal fermentation (SmF). TS and SBH served as carbohydrate and protein-rich growth medium for filamentous fungi, Aureobasidium pullulans (Ap), Aspergillus oryzae (Ao), Trichoderma reesei (Tr) and Aspergillus niger (An), aiming to enrich protein, total phenolic contents (TPC), and antioxidant activity. SmF was conducted using TS alone and TS supplemented with SBH (TS + SBH) as substrates. The results demonstrated that all fungi significantly increased the crude protein (CP) of pellets, and the addition of SBH to TS improved nutrient recovery as well as total solids recovery up to 71.0%. TPC of TS alone, and TS + SBH increased by upto 100.6%, and 57%, respectively, following a 5-day fermentation. This enhancement in TPC correlated with a significant increase in antioxidant activity (4-fold by Tr in TS alone and 1.2-fold by An in TS + SBH). The maximum phytic acid reduction was 43.2%, dependent on the substrate and fungal strains. Ap reduced the total sugars by 69.3% in TS and 48.66% in TS + SBH. This study highlights TS and SBH as effective fermentation feedstocks that enhance nutritional and bioactive properties, supporting sustainable bioethanol production and waste valorization into value-added products.

Argan oil is known worldwide for its nutritional, therapeutic, and cosmetic benefits. However, the extraction process produces 40–50% of argan press cake (APC), which is rich in protein, fiber, and minerals. Despite its nutritional potential, the high saponin content of APC imparts a bitter taste and anti-nutritional properties, making it unsuitable for human consumption and often wasted. This study addresses this issue by using boiling treatments with citric acid (CA) and distilled water (DW) to reduce the saponin content while evaluating the impact on APC quality. In addition, this study explores, for the first time, the incorporation of treated argan press cake, APC-CA and APC-DW, at different levels (5%, 10%, 15%, and 20%) into whole wheat flour (WWF) for bread production to improve the nutritional profile. The results indicate that both treatments significantly reduce saponin content while maintaining nutritional quality comparable to untreated APC. This includes a 50% reduction in phytic acid levels. The absence of tryptophan fluorescence emission was observed in APC-CA, which may be related to chemical degradation or interactions with other molecules. The substitution of APC-CA and APC-DW increased the protein of composite flours in a level-dependent manner. At substitution levels up to 10%, APC-CA and APC-DW positively influenced the technological properties of the bread. This study demonstrates the potential of APC to improve the nutritional value of bread and supports zero-waste initiatives by reusing by-products.

Pearl millet, known for its nutritional excellence and climatic resilience, is becoming important in addressing food and nutritional security Current work introduces Near Infrared Spectroscopy models to estimate nutrients in pearl millet grains. The model is quick, economic and non-destructive alternative to traditional methods, useful in advancing the single plant progenies for improving nutrient content in segregating generations. Spectra were acquired from 403 varied genotypes, and mathematical optimizations using derivatives were performed to enhance the models. The optimal configurations were "2,36,6,2" (order of derivatives, gap, first smoothing and second smoothing, respectively) for amylose, "2,32,6,2" for starch, "2,32,8,2" for oil and protein, and "3,36,6,2" for phytic acid. The models were refined using modified partial least squares (MPLS) regression on spectra processed to eliminate variations with standard normal variate (SNV) and detrending (DT) techniques. The adjusted MPLS models exhibited impressive coefficients of determination of 0.985, 0.984, 0.986, 0.969 and 0.993 for amylose, protein, oil, starch and phytic acid, respectively. The SEP(C) values for amylose (0.347), starch (0.732), protein (0.313), phytic acid (0.014), and oil (0.162) suggest variable levels of predictive precision. Validation with independent samples showed superior predictive performance with coefficients of determination values ranging from 0.878 for phytic acid to 0.976 for protein, minimal bias, high ratios of prediction to deviation (2.93–5.81), and no significant differences between the predicted and reference values (p > 0.05). These advanced Near-Infrared Spectroscopy models allow quick and cost-effective nutritional assessment of pearl millet germplasm and breeding lines, supporting biofortification initiatives and enhancing nutritional security.

Rice eating and cooking quality (ECQ) is significantly influenced by the physicochemical properties of rice starch. This study integrates whole-genome resequencing, transcriptomic data, and phenotypic analysis to identify the genetic factors that regulate transcript expression levels and contribute to phenotypic variation in rice ECQ traits. A TWAS (transcriptome-wide association study) identified 285 transcripts linked to 6 ECQ traits. Genome-wide mapping of these transcripts revealed 21 747 local eQTLs (expression quantitative trait loci) and 45 158 distal eQTLs. TWAS and eQTL analysis detected several known and novel genes, including starch synthesis-related genes, heat shock proteins, transcription factors, genes related to ATP accumulation, and UDP-glucosyltransferases, showcasing the complex genetic regulation of rice ECQ. WGCNA (weighted gene co-expression network analysis) uncovered key co-expression networks, including a module that links alpha-globulin1 (GLB1) to starch and sucrose metabolism. Genetic diversity analysis of the GLB1 gene across a Korean rice collection identified 26 haplotypes, with indica and aus forming 7 and 3 haplotypes, respectively, which showed significant phenotypic effects on ECQ traits. CRISPR-Cas9-created knockout lines validated these findings, demonstrating that loss of GLB1 function caused significant changes in seed storage proteins, reduced amylose content, altered starch granules, and modified pasting properties without affecting plant phenotypes. By integrating TWAS, eQTL mapping, haplotype analysis, gene expression networks, and CRISPR validation, this study establishes GLB1 as a regulator of ECQ, linking starch biosynthesis and protein accumulation pathways. This transcriptogenomic convergence approach provides novel insights into the genetic regulation of ECQ in rice, demonstrating its effectiveness for characterizing complex traits and enabling precision breeding.

The global expansion of the craft beer market has driven the incorporation of native ingredients to enhance the sensory and nutritional profiles of beer. This study focused on optimizing a craft Ale-type beer enriched with Cañihua Malt (CM) and Banana Passionfruit Juice (BPJ) using a D-optimal experimental design. The aim was to evaluate how varying concentrations of these ingredients (CM: 15-25 %, BPJ: 5-15 %) influence the physicochemical, technological, and sensory attributes of beer. Results demonstrated that the malting process significantly improved the nutritional composition of cañihua, increasing fiber content (23.32 g/100 g), phenolic compounds (141.13 mg GAE/100 g), GABA (229.48 mg/100 g), and antioxidant capacity (1975.41 μmol TE/g dw). These enhancements positively affected the physicochemical properties of beer, especially foam stability and body. The addition of BPJ significantly modified the physicochemical characteristics of beer, particularly by reducing the pH and increasing the acidity. Sensory analysis showed high consumer acceptance, with positive evaluations for aroma, appearance, and body, particularly in samples containing moderate levels of CM (15-16%) and BPJ (5-10%). Optimization using the desirability function identified ideal concentrations of 24%-25% CM and 5% BPJ, achieving a balance in critical parameters such as foam stability, density, pH, and bitterness. These findings underscore the potential to combine CM and BPJ to develop a distinctive craft beer with enhanced sensory attributes and nutritional benefits.

For centuries, resilient communities have been well-established in high-altitude regions characterized by their elevations and extreme environments. The Spiti Valley of Himachal Pradesh, amid the cold desert ecosystems of the Indian Himalayan Region, offers a distinctive set of challenges including hypoxia, and exposure to UV radiations. The local inhabitants depend on extensive agropastoralism. However, the cultivation season is restricted to 6–7 months and consequently their diet is adjusted accordingly. We focus on churpe (a fermented dairy product) and tsampa (roasted barley flour), predominantly consumed as staples. Nutritional analysis revealed that tsampa is rich in dietary fiber (17.3 g 100 g⁻¹) and unsaturated fatty acids (UFA), specifically linoleic acid (C-18:2, n-9,12) constituting about 50% of total fats, while churpe is rich in proteins (56.67 g 100 g⁻¹) and essential amino acids (methionine, lysine, and histidine), meeting the recommended dietary allowances of proteins for all age groups. The nutritional quality of the foods, specifically tsampa, indicates its health-promoting properties as corroborated by the low scores of indices related to atherogenicity and thrombogenicity, and high scores for health-promoting and hypocholesterolemic properties. Our research emphasizes the contribution of churpe and tsampa to preserving cultural heritage and fostering sustainable resource utilization which is vital for maintaining resilience and ecological balance in the harsh yet fragile Himalayan environment.

Defatted hempseed obtained after oil extraction has the potential to be rich protein sources with bioactivity. Three different enzymes, including bromelain, Alcalase, and trypsin, which have been widely used in the food industry were used for enzymatic hydrolysis. This study aimed to investigate nutritional, anti-nutritional, and bioactive properties contained in hempseed protein-based ingredients (HPBI). The results demonstrated that HPBI and their enzymatic hydrolysates have high in vitro protein digestibility (IVPD) (61.91%-99.99%) and low amounts of antinutritional factors such as phytic acid and trypsin inhibitors. In addition, hydrolysates of HPBI contain relatively high amounts of bioactive compounds, such as polyphenols (1.90-4.63 mg/g), flavonoids (0.22-2.03 mg/g), tannins (10.44-34.84 mg/g), and carbohydrates (40.18–228.07 mg/g), which could contribute to human health promotion. Moreover, three different HPBIs contain high contents of essential amino acids (over 228.1 mg/g protein), indicating high protein quality. Our study suggested that the whole HPBI and its hydrolysates are rich protein ingredients with promising nutritional value and bioactive compounds.

This study investigates the effects of microbial bioprocessing (MB), ultrasound treatment (UT), and their combined application (hybrid method, HM) on the functional and nutritional enhancement of wheat bran (WB) and its impact on bread quality. MB was performed by using Saccharomyces cerevisiae with Levilactobacillus brevis LABE 32 (MB32) and Lactiplantibacillus plantarum LABE 29 (MB29). MB32 significantly increased soluble dietary fiber (SDF) and reduced phytic acid content by up to 25.7% when compared to the control. UT further decreased phytic acid content by 52.2% and enhanced phenolic compound release, contributing to improved antioxidant activity. The hybrid method (HM) demonstrated the strongest effect, reducing phytic acid content by 95% and enhancing antioxidant properties, including a 2.4-fold increase in bound antioxidant activity (bound-AA). Bread produced from modified WB showed improvements in specific volume (SV), texture, and nutritional composition. The HM-treated WB yielded bread with the highest SV, approximately 10% greater than the control, while MB29 produced significantly harder bread than other samples (p < 0.05). The HM-treated bread had the highest crust L* value and softest texture (p < 0.05). Nutritionally, only UT and HM treatments significantly increased the total dietary fiber (TDF) content, with the most pronounced increase observed in the HM treatment. Phytic acid degradation in the WB modified with MB32 and UT was in accordance with their breads, notably lowering phytic acid content. Additionally, MB32 and HM increased total phenolic content (TPC) and antioxidant activity, enhancing the bread’s overall nutritional quality. In conclusion, the hybrid application of MB and UT (HM) proved to be the most effective in improving the functional and nutritional properties of WB and the resulting bread, including increased dietary fiber content, reduced phytic acid levels, and enhanced antioxidant activity.