Antioxidant capacity of phytic acid purified from rice bran;Capacidade antioxidante do ácido fítico purificado de farelo de arroz

Acta Scientiarum - Technology

Volumn 34, Issue 4, 2012, Pages 457-463

  Canan, Cristiane ^a   Delaroza, Fernanda ^a   Casagrande, Rúbia ^a   Baracat, Marcela Maria ^a   Shimokomaki, Massami ^a   Ida, Elza Iouko ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Hydroxyl radical; Iron ion; Phytic acid; Rice bran

Indexed keywords

EID: 84867241278     PISSN: 18062563     EISSN: 18078664     Source Type: Journal    
DOI: 10.4025/actascitechnol.v34i4.16358     Document Type: Article

References (38)

1. ARUOMA, O. I. Free radicals, oxidative stress, and antioxidants in human health and disease. Journal of the American Oil Chemists' Society, v. 75, n. 2, p. 199-212, 1998.
2. BOLANN, B. J.; ULVIK, R. J. Release of iron from ferritin by xanthine oxidase. Role of the superoxide radical. Biochemistry Journal, v. 243, n. 1, p. 55-59, 1987.
3. BRAUGHLER, J. M.; DUNCAN, L. A.; CHASE, R. L. The involvement of iron in lipid peroxidation. The Journal of Biological Chemistry, v. 261, n. 22, p. 10282-10289, 1986.
4. BUTSAT, S.; SIRIAMORNPUN, S. Antioxidant capacities and phenolic compounds of the husk, ran and endosperm of Thai rice. Food Chemistry, v. 119, n. 2, p. 606-613, 2010.
5. CANAN, C.; CRUZ, F. T. L.; DELAROZA, F.; CASAGRANDE, R.; SARMENTO, C. P. M.; SHIMOKOMAKI, M.; IDA, E. I. Studies on the extraction and purification of phytic acid from rice bran. Journal of Food Composition and Analysis, v. 24, n. 7, p. 1057-1063, 2011.
6. CASAGRANDE, R.; GEORGETTI, S. R.; VERRI, W. A. J. R.; JABOR, J. R.; SANTOS, A. C.; FONSECA, M. J. V. Evaluation of functional stability of quercetin as a raw material and in different topical formulations by its antilipoperoxidative activity. American Association of Pharmaceutical Scientists, v. 7, n. 1, p. 64-71, 2006.
7. DIANZANI, M. U. Lipid peroxidation and cancer. Critical Reviews in Oncology/Hematology, v. 15, n. 2, p. 125-147, 1993.
8. EMPSON, K. L.; LABUZA, T. P.; GRAF, E. Phytic acid as a food antioxidant. Journal of Food Science, v. 56, n. 2, p. 560-563, 1991.
9. ELLIS, R.; MORRIS, E. R. Appropriate resin selection for rapid phytate analysis by ion-exchange chromatography. Cereal Chemistry, v. 63, n. 1, p. 58-59, 1986.
10. FEBLES, C. I.; ARIAS, A.; HARDISSON, A.; RODRIGUE-ZALVAREZ, C.; SIERRA, A. Phytic acid level in wheat flours. Food Chemistry, v. 74, n. 4, p. 437-441, 2001.
11. FERNÁNDE-ZLÓPEZ, J.; ZHI, N.; ALEZONCARBONELL, L.; PÉREZAL-VAREZ, J. A.; KURI, V. Antioxidant and antibacterial activities of natural extractas: application in beef meatballs. Meat Science, v. 69, n. 3, p. 371-380, 2005.
12. FILGUEIRAS, C. T.; CASAGRANDE, R.; SOARES, A. L.; SHIMOKOMAKI, M.; IDA, E. I. Avaliação da atividade antioxidante do ácido fítico de germe de milho. Química Nova, v. 32, n. 7, p. 1787-1791, 2009.
13. FRANKEL, E. N.; HUANG, S. W.; PRIOR, E.; AESCHBACH, R. Evaluation of antioxidant activity of rosemary extracts, carnosol and carnosic acid in bulk vegetable oils and fish oil and their emulsions. Journal of the Science of Food and Agriculture, v. 72, n. 2, p. 201-208, 1996.
14. GARDNER, H. W. Lipid hydroperoxide reactivity with proteins and amino acids: a review. Journal of Agricultural and Food Chemistry, v. 27, n. 2, p. 220-229, 1979.
15. GRAF, E.; EATON, J. W. Antioxidant functions of phytic acid. Free Radical Biology and Medicine, v. 8, n. 1, p. 61-69, 1990.
16. GRAF, E.; EATON, J. W. Dietary suppression of colonic cancer: fiber or phytate? Cancer, v. 56, n. 15, p. 717-718, 1985
17. GRAF, E.; EMPSON, K. L.; EATON, J. W. Phytic acid. A natural antioxidant. The Journal of Biological Chemistry, v. 262, n. 24, p. 11647-11650, 1987.
18. GRAF, E.; MAHONEY, J. R.; BRYANT, R. G.; EATON, J. W. Iron-catalyzed hydroxyl radical formation. The Journal of Biological Chemistry, v. 259, n. 6, p. 3620-3624, 1984.
19. GUTTERIDGE, J. M. C. Ferrous ion-EDTA-stimulated phospholipid peroxidation. Biochemistry Journal, v. 224, n. 3, p. 697-701, 1984.
20. HALLIWELL, B. The wanderings of a free radical. Free Radical Biology and Medicine, v. 46, n. 5, p. 531-542, 2009.
21. HALLIWELL, B.; CHIRICO, S. Lipid peroxidation: its mechanism, measurement, and significance. American Society for Clinical Nutrition, v. 57, n. 5, p. 715S-725S, 1993.
22. HALLIWELL, B.; GUTTERIDGE, J. M.; ARUOMA, O. I. The deoxyribose method:a simple test-tube assay for determination of rate constants for reactions of hydroxyl radicals. Analytical Biochemistry, v. 165, n. 1, p. 215-219, 1987.
23. HARBACH, A. P. R.; COSTA, M. C. R.; SOARES, A. L.; BRIDI, A. M.; SHIMOKOMAKI, M.; SILVA, C. A.; IDA, E. I. Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance. Food Chemistry, v. 100, n. 4, p. 1630-1633, 2007.
24. HUANG, D.; OU, B.; PRIOR, R. L. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, v. 53, n. 6, p. 1841-1856, 2005.
25. LATTA, M.; ESKIN, M. A simple and rapid colorimetric method for phytate determination. Journal of Agricultural and Food Chemistry, v. 28, n. 6, p. 1313-1315, 1980.
26. LAI, P.; LI, K. Y.; LU, S.; CHEN, H. H. Phyto chemicals and antioxidant properties of solvent extracts from Japonica rice bran. Food Chemistry, v. 117, n. 3, p. 538-544, 2009.
27. LEE, B. J.; HENDRICKS, D. G. Phytic acid protective effect beef round muscle lipid peroxidation. Journal of Food Science, v. 60, n. 2, p. 1313-1315, 1995.
28. MANCINI, R. A.; HUNT, M. C.; SEYFERT, M.; KROPF, D. H.; HACHMEISTER, K. A.; HERALD, T. J.; JOHNSON, D. E. Effect of antioxidant solubility and concentration on discoloration of beef vertebrae marrow during display. Journal of Food Science, v. 71, n. 8, p. 484-494, 2006.
29. O'DELL, B. L.; DE BOLAND, A.; KOIRTYOHANN, S. R. Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. Journal of Agricultural and Food Chemistry, v. 20, n. 3, p. 718-723, 1972.
30. OLIVO, R.; SOARES, A. L.; IDA, E. I.; SHIMOKOMAKI, M. Dietary vitamin E inhibits poultry PSE and improves meat functional properties. Journal of Food Biochemistry, v. 25, n. 4, p. 271-283, 2001.
31. PALACE, V. P.; KHAPER, N.; QIN, Q.; SINGAL, P. K. Antioxidant potentials of vitamin A and carotenoids and their relevance to heart disease - protection of LDL by vitamin E but not by β-carotene. Free Radical Biology and Medicine, v. 26, n. 5-6, p. 746-761, 1999.
32. PRIOR, R. L.; WU, X.; SCHAICH, K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, v. 53, n. 10, p. 4290-4302, 2005.
33. SÁNCHEZ-GONZÁLEZ, I.; JIMÉNE-ZESCRIG, A.; SAURA-CALIXTO, F. In vitro antioxidant activity of brewed using different procedures (Italian, espresso and filter). Food Chemistry, v. 90, n. 1-2, p. 133-139, 2005.
34. SILVA, C. B.; CÂNDIDO, A. C. S.; SIMIONATTO, E.; FACCENDA, O.; SCALON, S. P. Q.; PERES, M. T. L. P. Atividade alelopática, antioxidante e teor de fenóis totais de Hydrocotyle bonariensis Lam. (Araliaceae). Acta Scientiarum. Technology, v. 32, n. 4, p. 413-420, 2010.
35. SOARES, A. L.; OLIVO, R.; SHIMOKOMAKI, M.; IDA, E. I. Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M. Brazilian Archives of Biology and Technology, v. 47, n. 1, p. 57-62, 2004.
36. STODOLAK, B.; STARZÝNSKA, A.; CZYSZCZOŃ, M.; ZYLA, K. The effect of phytic acid on antioxidant stability of raw and cooked meat. Food Chemistry, v. 101, n. 1, p. 1041-1045, 2007.
37. TSAO, G. T.; ZHENG, Y.; LU, J. Adsorption of heavy metal ions by immobilized phytic acid. Applied Biochemistry and Biotechnology, v. 63-65, n. 1, p. 731-741, 1997.
38. WU, K.; ZHANG, W.; ADDIS, P. B.; EPLEY, R. J.; SALIH, A. M.; LEHRFELD, J. Antioxidant properties of wild rice. Journal of Agricultural and Food Chemistry, v. 42, n. 1, p. 34-37, 1994.