PHYTIC ACID PROTECTIVE EFFECT AGAINST BEEF ROUND MUSCLE LIPID-PEROXIDATION

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.