Ácido fítico de híbridos de milho e alguns produtos industrializados

Fukuji, Tatiana Shizue; Ferreira, Diogo Lázaro; Soares, Adriana Lourenço; Prete, Cássio Egidio Cavenaghi; Ida, Elza Iouko

doi:10.4025/actasciagron.v30i1.1125

Resumos

O ácido fítico (AF) ou mioinositol hexafosfato está presente principalmente em cereais, e o germe de milho apresenta teor elevado, com cerca de 6,0 a 7,0% em base seca. Devido a sua propriedade quelante com metais di e trivalentes, o AF apresenta capacidade antioxidante com eficaz atuação na inibição de reações de oxidação. O teor de AF foi determinado no germe e endosperma de 11 híbridos de milhos, cultivados no Estado do Paraná, e em diferentes produtos industrializados de milho. Os germes de híbridos de milho foram caracterizados como componentes do milho, com elevado teor e os endospermas com baixo teor de AF. Os produtos derivados de milho, elaborados basicamente com endosperma tais como canjica, creme de milho, farinha de milho e fubá fino, apresentaram menor teor de AF, enquanto aqueles originários dos germes desengordurado, fino, gordo e película de milho apresentaram maior teor de AF.

ácido fítico; híbrido de milho; germe de milho; produtos de milho

Phytic acid (PA), also known as myoinositol hexaphosphate, is found mainly in cereal grains. Corn germ has high concentrations of PA - from 6.0 to 7.0% on a dry weight basis. Due to its chelating properties on di- and trivalent metals, PA has antioxidant attributes, effectively inhibiting oxidation reactions. In this study, PA levels were determined in the germ and endosperm of eleven corn hybrids cultivated in Paraná State (Brazil), and also in several industrialized corn products. Corn hybrid germs were characterized as corn components with high PA levels, whereas endosperms featured low levels of PA. Cornbased industrialized products, derived mostly from corn endosperm (such as canjica, creamed corn, corn flour and cornmeal) featured the lowest PA values. Conversely, defatted corn germs and corn cuticle showed the highest PA levels.

phytic acid; corn hybrid; corn germ; industrialized corn products

PRODUÇÃO VEGETAL

Ácido fítico de híbridos de milho e alguns produtos industrializados

Phytic acid in corn hybrids and in some industrialized corn products

Tatiana Shizue Fukuji^I; Diogo Lázaro Ferreira^I; Adriana Lourenço Soares^I; Cássio Egidio Cavenaghi Prete^II; Elza Iouko Ida^I,^* * Autor para correspondência. E-mail: elida@uel.br

^IDepartamento de Ciência eTecnologia de Alimentos, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, PR 445, Cx. Postal 6001, 86051-990, Londrina, Paraná, Brasil

^IIDepartamento de Agronomia, Universidade Estadual de Londrina, Londrina, Paraná, Brasil

RESUMO

O ácido fítico (AF) ou mioinositol hexafosfato está presente principalmente em cereais, e o germe de milho apresenta teor elevado, com cerca de 6,0 a 7,0% em base seca. Devido a sua propriedade quelante com metais di e trivalentes, o AF apresenta capacidade antioxidante com eficaz atuação na inibição de reações de oxidação. O teor de AF foi determinado no germe e endosperma de 11 híbridos de milhos, cultivados no Estado do Paraná, e em diferentes produtos industrializados de milho. Os germes de híbridos de milho foram caracterizados como componentes do milho, com elevado teor e os endospermas com baixo teor de AF. Os produtos derivados de milho, elaborados basicamente com endosperma tais como canjica, creme de milho, farinha de milho e fubá fino, apresentaram menor teor de AF, enquanto aqueles originários dos germes desengordurado, fino, gordo e película de milho apresentaram maior teor de AF.

Palavras-chave: ácido fítico, híbrido de milho, germe de milho, produtos de milho.

ABSTRACT

Phytic acid (PA), also known as myoinositol hexaphosphate, is found mainly in cereal grains. Corn germ has high concentrations of PA - from 6.0 to 7.0% on a dry weight basis. Due to its chelating properties on di- and trivalent metals, PA has antioxidant attributes, effectively inhibiting oxidation reactions. In this study, PA levels were determined in the germ and endosperm of eleven corn hybrids cultivated in Paraná State (Brazil), and also in several industrialized corn products. Corn hybrid germs were characterized as corn components with high PA levels, whereas endosperms featured low levels of PA. Cornbased industrialized products, derived mostly from corn endosperm (such as canjica, creamed corn, corn flour and cornmeal) featured the lowest PA values. Conversely, defatted corn germs and corn cuticle showed the highest PA levels.

Key words: phytic acid, corn hybrid, corn germ, industrialized corn products.

Texto completo disponível apenas em PDF.

Full text available only in PDF format.

Received on June 22, 2006.

Accepted on September 05, 2007.

BRESSANI, R. et al. Nixtamalization effects on the contents of phytic acid, calcium, iron and zinc in the whole grain, endosperm and germ of maize. Food Sci. Technol. Int., Washington, D.C., v. 8, n. 2, p. 81-86, 2002.
CHERYAN, M. Phytic acid interaction in food systems. CRC Cr. Rev. Food Sci., Amherst, v. 13, n. 297, 1980.
CILLERS, J.L.; VAN NIEKERK, P.J.L. LC determination of phytic acid by postcolumn colorimetric detection. J. Agr. Food Chem, Washington, D.C., v. 34, n. 4, p. 680-683, 1986.
ELLIS, R.; MORRIS, E.R. Appropriate resin selection for rapid phytate analysis by ionexchange chromatography. Cereal Chem., St. Paul, v. 63, n. 1, p. 58-59, 1986.
EMPSON, K.L. et al. Phytic acid as a food antioxidant. J. Food Sci., Chicago, v. 56, n. 2, p. 560-563, 1991.
ERDMAN, J.W. Oilseed phytates: nutritional implications. J. Am. Oil Chem. Soc., Chicago, v. 56, p. 736, 1979.
FANCELLI, A.L.; LIMA, U.A. Milho: produção, pré-processamento e transformação agroindustrial. São Paulo: Governo do Estado de São Paulo, 1982.
GRAF, E. Applications of phytic acid. J. Am. Oil Chem. Soc., Chicago, v. 60, n. 11, 1983.
GRAF, E.; EATON, J.W. Antioxidant functions of phytic acid. Free Radical Bio. Med., New York, v. 8, p. 61-69, 1990.
GRAF, E. et al. Iron-catalyzed hydroxyl radical formation. J. Biol. Chem., Bethesda, v. 259, n. 6, p. 3620-3624, 1984.
GRAF, E. et al. Phytic acid: a natural antioxidant. J. Biol. Chem., Bethesda, v. 262, p. 11647-11650, 1987.
HARBACH, A.P.R. et al. Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance. Food Chem, Exeter, v. 100, p. 1630-1633, 2007.
HIX, D.K. et al. Physical and chemical attributes and consumer acceptance of sugarsnap cookies containing naturally occurring antioxidants. Cereal Chem, St. Paul, v. 74, p. 281-283, 1997.
JARIWALLA, R.J. et al. Lowering of serum cholesterol and triglycerides and modulation of divalent cations by dietary phytate. J. Appl. Nutr., Salt Lake City, v. 42, p. 18-28, 1990.
KLEVAY, L.M. Coronary heart disease: the zinc/copper hypothesis. Am. J. Clin. Nutr, Bethesda, v. 28, p. 764-774, 1977.
LATTA, M.; ESKIN, M. A simple and rapid colorimetric method for phytate determination. J. Agr. Food Chem., Washington, D.C., v. 28, n. 6, p. 1313-1315, 1980.
LEAL, E.S. Extração, obtenção e caracterização parcial de ácido fítico do germe grosso de milho e aplicação como antioxidante. 2000. Dissertação (Mestrado em Ciência de Alimentos)- Universidade Estadual de Londrina, Londrina, 2000.
LEE, B.J.; HENDRICKS, D.G. Phytic acid protective effect against beef round muscle lipid peroxidation. J. Food Sci., Chicago, v. 60, n. 2, p. 241-244, 1995.
LEHRFELD, J. HPLC separation and quantitation of phytic acid and some inositol phosphates in foods: problems and solutions. J. Agr. Food Chem., Washington, D.C., v. 42, n. 12, p. 2726-2731, 1994.
NOGUEIRA, R.B. Fitases e fosfatases ácidas de milho germinado: hidrólise do fitato, extração, purificação e caracterização parcial 2004. Tese (Doutorado em Ciência de Alimentos)- Universidade Estadual de Londrina, Londrina, 2004.
OATWAY, L. et al. Phytic acid. Food Rev. Int., New York, v. 20, n. 17, p. 419-431, 2001.
O'DELL, B.L. et al Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. J. Agr. Food Chem., Washington, D.C., v. 20, n. 3, p. 718-721, 1972.
PLAAMI, S. Myoinositol phosphates: analysis, content in foods and effects in nutrition. Lebensm. Wiss. Technol., Amsterdam, v. 30, p. 633-647, 1997.
POKORNY, J. et al. Antioxidants in food: practical applications. Washington, D.C.: CRC Press, 2003.
RAVINDRAN, V. et al. Total and phytate phosphorus contents of various foods and feedstuffs of plant origin. Food Chem., Exeter, v. 50, p. 133-136, 1994.
REDDY, N.R. et al. Phytates in legumes and cereals. Adv. Food Res, New York, v. 28, p. 1-91, 1982.
SOARES, A.L. et al. Synergism between dietary vitamin e and exogenous phytic acid in prevention of warmedover flavour development in chicken Pectoralis major M. Braz. Arch. Biol. Techn., Curitiba, v. 47, n. 1, p. 57-62, 2004.
THOMPSON, L.U.; ZHANG, L. Phytic acid and minerals: effect on early markers of food products of cereals and colon carcinogenesis. Carcinogenesis, New York, v. 12, p. 2041-2045, 1991.
ULLAH, A.; SHANSUDDIN, A.M. Dose-dependent inhibition of large intestinal cancer by inositol hexaphosphate in F 344 rats. Carcinogenesis, New York, v. 11, p. 2219-2222, 1990.
VOHRA, P. et al. Phytic acid metal complexes. Proc. Soc. Exp. Biol. Med., New York, v. 120, p. 447, 1965.
VUCENIK, I. et al. Inhibition rat mammary carcinogenesis by inositol hexaphosphate (phytic acid). A pilot study. Cancer Lett, Clare, v. 75, p. 95-102, 1993.
YANG, G.Y.; SHAMSUDDIN, A.M. IP6-induced growth inhibition and differentiation of HT-29 human colon cancer cells: involvement of intracellular inositol phosphates. Anticancer Res., Attiki, v. 15, n. 6, p. 2479-2487, 1995.
ZHOU, J.R.; ERDMAN JR, J.W. Phytic acid in health and disease. Crit. Rew. Food Sci., New York, v. 35, n. 6, p. 495-508, 1995.

*

Autor para correspondência. E-mail:

elida@uel.br

Datas de Publicação

Publicação nesta coleção
16 Ago 2013
Data do Fascículo
Mar 2008

Histórico

Recebido
22 Jun 2006
Aceito
05 Set 2007

This work is licensed under a Creative Commons Attribution 4.0 International License.

[1] BRESSANI, R. et al. Nixtamalization effects on the contents of phytic acid, calcium, iron and zinc in the whole grain, endosperm and germ of maize. Food Sci. Technol. Int., Washington, D.C., v. 8, n. 2, p. 81-86, 2002.

[2] CHERYAN, M. Phytic acid interaction in food systems. CRC Cr. Rev. Food Sci., Amherst, v. 13, n. 297, 1980.

[3] CILLERS, J.L.; VAN NIEKERK, P.J.L. LC determination of phytic acid by postcolumn colorimetric detection. J. Agr. Food Chem, Washington, D.C., v. 34, n. 4, p. 680-683, 1986.

[4] ELLIS, R.; MORRIS, E.R. Appropriate resin selection for rapid phytate analysis by ionexchange chromatography. Cereal Chem., St. Paul, v. 63, n. 1, p. 58-59, 1986.

[5] EMPSON, K.L. et al. Phytic acid as a food antioxidant. J. Food Sci., Chicago, v. 56, n. 2, p. 560-563, 1991.

[6] ERDMAN, J.W. Oilseed phytates: nutritional implications. J. Am. Oil Chem. Soc., Chicago, v. 56, p. 736, 1979.

[7] FANCELLI, A.L.; LIMA, U.A. Milho: produção, pré-processamento e transformação agroindustrial. São Paulo: Governo do Estado de São Paulo, 1982.

[8] GRAF, E. Applications of phytic acid. J. Am. Oil Chem. Soc., Chicago, v. 60, n. 11, 1983.

[9] GRAF, E.; EATON, J.W. Antioxidant functions of phytic acid. Free Radical Bio. Med., New York, v. 8, p. 61-69, 1990.

[10] GRAF, E. et al. Iron-catalyzed hydroxyl radical formation. J. Biol. Chem., Bethesda, v. 259, n. 6, p. 3620-3624, 1984.

[11] GRAF, E. et al. Phytic acid: a natural antioxidant. J. Biol. Chem., Bethesda, v. 262, p. 11647-11650, 1987.

[12] HARBACH, A.P.R. et al. Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance. Food Chem, Exeter, v. 100, p. 1630-1633, 2007.

[13] HIX, D.K. et al. Physical and chemical attributes and consumer acceptance of sugarsnap cookies containing naturally occurring antioxidants. Cereal Chem, St. Paul, v. 74, p. 281-283, 1997.

[14] JARIWALLA, R.J. et al. Lowering of serum cholesterol and triglycerides and modulation of divalent cations by dietary phytate. J. Appl. Nutr., Salt Lake City, v. 42, p. 18-28, 1990.

[15] KLEVAY, L.M. Coronary heart disease: the zinc/copper hypothesis. Am. J. Clin. Nutr, Bethesda, v. 28, p. 764-774, 1977.

[16] LATTA, M.; ESKIN, M. A simple and rapid colorimetric method for phytate determination. J. Agr. Food Chem., Washington, D.C., v. 28, n. 6, p. 1313-1315, 1980.

[17] LEAL, E.S. Extração, obtenção e caracterização parcial de ácido fítico do germe grosso de milho e aplicação como antioxidante. 2000. Dissertação (Mestrado em Ciência de Alimentos)- Universidade Estadual de Londrina, Londrina, 2000.

[18] LEE, B.J.; HENDRICKS, D.G. Phytic acid protective effect against beef round muscle lipid peroxidation. J. Food Sci., Chicago, v. 60, n. 2, p. 241-244, 1995.

[19] LEHRFELD, J. HPLC separation and quantitation of phytic acid and some inositol phosphates in foods: problems and solutions. J. Agr. Food Chem., Washington, D.C., v. 42, n. 12, p. 2726-2731, 1994.

[20] NOGUEIRA, R.B. Fitases e fosfatases ácidas de milho germinado: hidrólise do fitato, extração, purificação e caracterização parcial 2004. Tese (Doutorado em Ciência de Alimentos)- Universidade Estadual de Londrina, Londrina, 2004.

[21] OATWAY, L. et al. Phytic acid. Food Rev. Int., New York, v. 20, n. 17, p. 419-431, 2001.

[22] O'DELL, B.L. et al Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. J. Agr. Food Chem., Washington, D.C., v. 20, n. 3, p. 718-721, 1972.

[23] PLAAMI, S. Myoinositol phosphates: analysis, content in foods and effects in nutrition. Lebensm. Wiss. Technol., Amsterdam, v. 30, p. 633-647, 1997.

[24] POKORNY, J. et al. Antioxidants in food: practical applications. Washington, D.C.: CRC Press, 2003.

[25] RAVINDRAN, V. et al. Total and phytate phosphorus contents of various foods and feedstuffs of plant origin. Food Chem., Exeter, v. 50, p. 133-136, 1994.

[26] REDDY, N.R. et al. Phytates in legumes and cereals. Adv. Food Res, New York, v. 28, p. 1-91, 1982.

[27] SOARES, A.L. et al. Synergism between dietary vitamin e and exogenous phytic acid in prevention of warmedover flavour development in chicken Pectoralis major M. Braz. Arch. Biol. Techn., Curitiba, v. 47, n. 1, p. 57-62, 2004.

[28] THOMPSON, L.U.; ZHANG, L. Phytic acid and minerals: effect on early markers of food products of cereals and colon carcinogenesis. Carcinogenesis, New York, v. 12, p. 2041-2045, 1991.

[29] ULLAH, A.; SHANSUDDIN, A.M. Dose-dependent inhibition of large intestinal cancer by inositol hexaphosphate in F 344 rats. Carcinogenesis, New York, v. 11, p. 2219-2222, 1990.

[30] VOHRA, P. et al. Phytic acid metal complexes. Proc. Soc. Exp. Biol. Med., New York, v. 120, p. 447, 1965.

[31] VUCENIK, I. et al. Inhibition rat mammary carcinogenesis by inositol hexaphosphate (phytic acid). A pilot study. Cancer Lett, Clare, v. 75, p. 95-102, 1993.

[32] YANG, G.Y.; SHAMSUDDIN, A.M. IP6-induced growth inhibition and differentiation of HT-29 human colon cancer cells: involvement of intracellular inositol phosphates. Anticancer Res., Attiki, v. 15, n. 6, p. 2479-2487, 1995.

[33] ZHOU, J.R.; ERDMAN JR, J.W. Phytic acid in health and disease. Crit. Rew. Food Sci., New York, v. 35, n. 6, p. 495-508, 1995.