Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584767 | Food Chemistry | 2018 | 32 Pages |
Abstract
Chelation of iron and zinc in wheat as phytates lowers their bio-accessibility. Steeping and germination (15â¯Â°C, 120â¯h) lowered phytate content from 0.96% to only 0.81% of initial dry matter. A multifactorial experiment in which (steeped/germinated) wheat was subjected to different time (2-24â¯h), temperature (20-80â¯Â°C) and pH (2.0-8.0) conditions showed that hydrothermal processing of germinated (15â¯Â°C, 120â¯h) wheat at 50â¯Â°C and pH 3.8 for 24â¯h reduced phytate content by 95%. X-ray absorption near-edge structure imaging showed that it indeed abolished chelation of iron to phytate. It also proved that iron was oxidized during steeping, germination and hydrothermal processing. It was further shown that zinc and iron bio-accessibility were respectively 3 and 5% in wheat and 27 and 37% in hydrothermally processed wheat. Thus, hydrothermal processing of (germinated) wheat paves the way for increasing elemental bio-accessibility in whole grain-based products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Elien Lemmens, Niels De Brier, Kathryn M. Spiers, Chris Ryan, Jan Garrevoet, Gerald Falkenberg, Peter Goos, Erik Smolders, Jan A. Delcour,