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Journal of Food Quality and Hazards Control، جلد ۱، شماره ۱، صفحات ۲۹-۳۱
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عنوان انگلیسی Determination of phytic acid content in different types of bread and dough consumed in Yazd, Iran
چکیده انگلیسی مقاله Introduction: Bread made ​​from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carried out in 2013 on 100 samples including 50 samples of bread and 50 ones of dough from Yazd, Iran. After extraction and preparation stages, samples were analyzed by HPLC system to determine phytic acid. Results: The results demonstrated that in 15 samples (30%) of dough and in 9 samples (18%) of breads, phytic acid concentration was more than acceptable level (10 mg/100g) . Among the studied breads, Barbari had the lowest (7±1.5 mg/100g ) and Lavash (9.8±0.4 mg/100g) had the highest amount of phytic acid. ­ Also, there was an inverted correlation among fermentation time and phytic acid concentrations, especially in Tafton dough (p=0.03) and Barbari (p= 0.005). Conclusion: It is a necessity to offer practical solutions for prevention of anti nutritional effects of phytic acid in bread and dough.
کلیدواژه‌های انگلیسی مقاله Phytic acid, Bread, Iran
نویسندگان مقاله m h مصدق مهرجردی | m h mosaddegh mehrjardi
department pharmacology, faculty of pharmacy, shahid sadoughi university of medical sciences, yazd, iran


عباسعلی دهقانی | a dehghani
department of biostatistics and epidemiology, faculty of health, shahid sadoughi university of medical sciences, yazd, iran


g r جاهد خانیکی | g r jahed khaniki
department of environmental health engineering, faculty of public health, tehran university of medical sciences, tehran, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی تهران (Tehran university of medical sciences)

f شاه حسینی | f shah hosseini
department of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran


b حاجی محمدی | b hajimohammadi
department of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran


n نظری | n nazary
yazd health office, shahid sadoughi university of medical sciences, yazd, iran
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-17&slc_lang=en&sid=en
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زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده تخصصی
نوع مقاله منتشر شده Short communication
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