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Inositol phosphate content and trypsin inhibitor activity in ready-to-eat cruciferous sprouts

AuthorsFrías, Juana ; Zielinski, Henryk; Piskula, Mariusz K.; Kozlowska, Halina; Vidal-Valverde, Concepción
KeywordsTrypsin inhibitors
Phytic acid
Inositol phosphates
Cruciferous seeds
Issue DateNov-2005
CitationFood Chemistry 93(2): 331-336 (2005)
AbstractFour cruciferous seeds (small radish, radish, white mustard and rapeseed) were germinated in order to study the fate of inositol hexaphosphate (IP-6, phytic acid) and activity of trypsin inhibitor (TIA). Reduction in the content of phytic acid depended on the time of germination. After four days of germination, when sprouts were ready-to-eat, the amount of this compound was about 50% lower in three out of the four seeds evaluated. Next, a sharp reduction in phytic acid occurred during thermal treatments (pasteurization and sterilization) of germinated rapeseed and radish sprouts. In thermal processes, a decrease in inositol hexaphosphate content was accompanied by the appearance of lower forms of inositol phosphates: IP-5, IP-4 and IP-3. The analysis of TIA, in rapeseed and radish seeds, in four-day sprouts and in these sprouts after thermal treatment, showed that only thermal processes caused complete disappearance this activity. © 2004 Elsevier Ltd. All rights reserved.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2004.09.031
Identifiersissn: 0308-8146
Appears in Collections:(IFI) Artículos
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