Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid

Free radical scavenging and antioxidant activities of irradiated phytic acid at various concentrations were studied. Phytic acid sodium salt dissolved in deionized distilled water was irradiated at 0, 5, 10, 15, and 20 kGy. The degradation of phytic acid by irradiation was observed, and it was found...

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Bibliographic Details
Published in:Journal of food science 2003-09, Vol.68 (7), p.2221-2224
Main Authors: Ahn, H.J., Kim, J.H., Yook, H.S., Byun, M.W.
Format: Article
Language:English
Subjects:
Acids
antioxidant
Antioxidants
Biochemistry
Biological and medical sciences
degradation
DPPH
Food engineering
Food industries
Free radicals
Fundamental and applied biological sciences. Psychology
General aspects
irradiation
phytic acid
Radiation
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Summary:Free radical scavenging and antioxidant activities of irradiated phytic acid at various concentrations were studied. Phytic acid sodium salt dissolved in deionized distilled water was irradiated at 0, 5, 10, 15, and 20 kGy. The degradation of phytic acid by irradiation was observed, and it was found that the concentrations had an effect on the degree of degradation. Stable 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging ability of phytic acid was significantly increased by irradiation (P < 0.05) and was positively correlated with irradiation dose (P < 0.01). Antioxidant activity of phytic acid in lipid model systems was slightly increased by irradiation; however, at higher concentrations, the activity was reduced or was the same compared with nonirradiated phytic acid.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb05750.x