Page 91 - Natural Antioxidants, Applications in Foods of Animal Origin

70 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir al., 2011). For rice bran, its concentration is particularly high and 9.5~14.5%

of rice bran is occupied by phytin (Saad et al., 2011), therefore, rice bran is
likely to be appropriate material for IP6. The most outstanding feature of
phytic acid is its strong metal chelate function (Saad et al., 2011), allowing
metal ions such as ferrum which often adversely affect the production or
storage of food in various forms to be removed or deactivated. Compared to
other chelate agents, it is distinctively effective in wider pH range (Saad et
al., 2011). Besides this function, it is known to have strong pH buffer action
(Saad et al., 2011), their derived effects of preventing the change of proper-
ties or colors and antioxidation effect (Saad et al., 2011). In recent years,
various physiologically active functions of phytic acid within living bodies
have been reported including the prevention of urinary and nephritic calculi
(Shamsuddin, 2002; Vucenik & Shamsuddin, 2003; Shamsuddin & Vucenik,
2005), prevention of colic cancer (Shamsuddin, 2002; Vucenik & Sham-
suddin, 2003; Shamsuddin & Vucenik, 2005), and suppression of bacterial
plaque formation (Shamsuddin, 2002; Vucenik & Shamsuddin, 2003; Sham-
suddin & Vucenik, 2005). In addition, other carcinostatic effects have also
been suggested (Shamsuddin, 2002; Vucenik & Shamsuddin, 2003; Sham-
suddin & Vucenik, 2005). Furthermore, as notable functions of phytic acid,
the deodorant effect of body odor, bad breath or uraroma (Shamsuddin, 2002;
Vucenik & Shamsuddin, 2003; Shamsuddin & Vucenik, 2005), prevention
of acute alcoholism (Saad et al., 2011), and enrichment of meat or fish taste
(Saad et al., 2011) are popular. These effects of phytic acid provide food
products with practical added values.

2.13.1 PHYTIC ACID IN FOOD PRESERVATION

Phytic acid (known as inositol hexakisphosphate, IP6, or phytate when in
salt form) is an organic acid extracted from rice bran (Fig. 2.8). Phytic acid is
used as an acidulant for pH adjustment. Phytic acid binds to metals strongly
because of strong chelating effect. Moreover, phytic acid shows antioxidant
action and prevention of color degradation. Phytic acid has been approved
as GRAS by the Food and Drug Administration (FDA) in the United States.
The most outstanding feature of phytic acid is its strong metal chelate func-
tion, allowing metal ions such as ferrum (Fe) which often adversely affect
the production or storage of food in various forms to be removed or deacti-
vated. Phytic acid is the best acidulant because it lowers pH level the most
at the same concentration. In conclusion, phytic acid has a mild, not a strong
or sharp acid taste relatively. Phytic acid does not affect the original taste