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Phytic acid protective effect against beef round muscle lipid peroxidation

Author:
Lee, B.J., Hendricks, D.G.
Source:
Journal of food science 1995 v.60 no.2 pp. 241-244
ISSN:
0022-1147
Subject:
beef, lipid peroxidation, phytic acid
Abstract:
Phytic acid, constituting 1-5% of many plant seeds and cereals, can form iron-chelates and inhibit lipid peroxidation. We measured thiobarbituric acid reactive substances (TBARS), an indication of lipid peroxidation, in beef homogenates to investigate the effects of phytic acid with various homogenizing buffers and at different pH levels. Phytic acid effectively inhibited either iron-induced or non-iron-induced lipid peroxidations. The effect of phytic acid was dose- and pH-dependent. Such inhibition of lipid peroxidation may help prevent deterioration of food quality.
Agid:
1395916