In vitro dephytinization and bioavailability of essential minerals in several wheat varieties |
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| Authors: | Sharoon Akhter Asma Saeed Muhammad Irfan Kauser Abdullah Malik |
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| Institution: | 1. Department of Biological Sciences, Forman Christian College (A Chartered University), Ferozepur Road, Lahore 54600, Pakistan;2. Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozepur Road, Lahore 54600, Pakistan |
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| Abstract: | Twelve wheat varieties were studied for their phytic acid, calcium, iron, zinc, copper and phosphorus contents, which respectively ranged between 114–166, 25.1–53.5, 3.41–5.55, 0.71–3.00, 0.65–1.32 and 298–314 mg/100 g. The molar ratios as Ca:Phy, Phy:Fe, Phy:Zn, Phy:Cu were found to be 0.14–0.29, 1.96–3.86, 5.11–20.5 and 13.0–23.9, respectively. Significant dephytinization, ranging between 35.3 and 69.3% in different varieties, was achieved on exogenous enzymatic treatment. Enzymatic dephytinization in the in vitro simulated gastrointestinal digestion resulted in significant increase in the bioavailability of essential minerals. The increase in bioavailability of calcium, iron, zinc and copper on exogenous enzymatic dephytinization ranged between, respectively (x-folds): 1.30–1.96, 1.11–1.52, 1.22–1.78 and 1.11–1.73. |
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| Keywords: | Wheat Dephytinization Minerals Bioavailability |
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