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Phytic acid. A natural antioxidant.

E Graf, K L Empson, J W Eaton

    The Journal of Biological Chemistry
    |August 25, 1987
    PubMed
    Summary
    This summary is machine-generated.

    Phytic acid, found in seeds, acts as an antioxidant by preventing iron-driven oxidative damage and lipid peroxidation. This natural compound also inhibits enzymes responsible for food spoilage, suggesting its potential as a safe preservative.

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    Area of Science:

    • Biochemistry
    • Food Science
    • Antioxidant Research

    Background:

    • Iron catalysis promotes radical formation and oxidative damage.
    • Many iron chelators increase reactive oxygen species and lipid peroxidation.
    • Phytic acid is abundant in edible plant-based foods.

    Purpose of the Study:

    • To investigate the antioxidant properties of phytic acid.
    • To determine phytic acid's effect on iron-mediated radical generation and lipid peroxidation.
    • To explore phytic acid's potential as a food preservative.

    Main Methods:

    • Studied the interaction of phytic acid with iron (Fe2+).
    • Assessed the impact of phytic acid on oxygen reduction and hydroxyl radical generation.
    • Evaluated phytic acid's effect on lipid peroxidation.

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  • Investigated phytic acid's inhibition of polyphenol oxidase in fruits and vegetables.

    • Main Results:

    • Phytic acid forms an iron chelate that accelerates Fe2+-mediated oxygen reduction.
    • Phytic acid blocks iron-driven hydroxyl radical generation.
    • Phytic acid suppresses lipid peroxidation.
    • High concentrations of phytic acid prevent browning and putrefaction by inhibiting polyphenol oxidase.

    Conclusions:

    • Phytic acid exhibits significant antioxidant functions, particularly in seeds during dormancy.
    • Phytic acid's ability to inhibit oxidative damage and spoilage enzymes suggests its potential as a natural preservative.
    • Phytate may offer a safer alternative to current synthetic preservatives.