Phytic Acid in Soybeans and Black Sesame SeedsPhytic acid (Wikipedia page) is of interest due to its antioxidant qualities in preventing carcinogenesis and, therefore, there is interest among food scientists in determining the phytic acid content of foods. The other feature of phytic acid is that it is also a good metal chelator. Because of its ability to bind iron and our inability to digest it, phytic acid is thought to have a negative nutritional impact as in removing iron and other necessary metals from our body. It is stored as phosphate in many plant tissues especially seeds and grains.

Here, we present a simple, fast (< 10 min per injection) isocratic method, released earlier this year, for the determination of phytic acid (as phytate) in soybeans and black sesame seeds by using our hydroxide-selective column (Thermo Scientific Dionex IonPac AS11-HC Hydroxide-Selective Anion-Exchange) combined with our Reagent-Free ion chromatography (RFIC) system (Thermo Scientific Dionex ICS-2000 RFIC system).

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As described in Application Note 295, Determination of Phytic Acid in Soybeans and Black Sesame Seeds, (downloadable PDF) the RFIC system eliminates the required time and possible errors associated with manual eluent preparation and the method is shown to be accurate and reproducible for these two samples. It should be applicable to other food samples.

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