Resumo

SOTELO, Ángela; MENDOZA, José  e  ARGOTE, Rosa Ma.. Contenido de ácido fítico en algunos alimentos crudos y procesados: Validación de un método colorimétrico. Rev. Soc. Quím. Méx [online]. 2002, vol.46, n.4, pp.301-306. ISSN 0583-7693.

Due to differences in the reported values when measuring phytic acid in foods, we decided to compare two colorimetric analytical methods. One of them implies an additional previous purification. This was validated by proving its linearity, precision and accuracy for concentrations between 5 to 50 µg of phytic acid / mL. Nine food samples were analyzed (including cereals and legumes) some of them correspond to processed foods. The results showed that the method including purification is the most suitable because it eliminates some phosphorous compounds with no chelating activity. Overall, results were statistically different and lower in most of the foods estimated by the validated method in comparison to the method with no purification .

Palavras-chave : Phytic acid; Phytates; cereals; legumes.