Bj. Lee et Dg. Hendricks, PHYTIC ACID PROTECTIVE EFFECT AGAINST BEEF ROUND MUSCLE LIPID-PEROXIDATION, Journal of food science, 60(2), 1995, pp. 241-244
Phytic acid, constituting 1-5% of many plant seeds and cereals, can fo
rm iron-chelates and inhibit lipid peroxidation. We measured thiobarbi
turic acid reactive substances (TEARS), an indication of lipid peroxid
ation, in beef homogenates to investigate the effects of phytic acid w
ith various homogenizing buffers and at different pH levels. Phytic ac
id 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 o
f food quality.