ArticleJournal of food science and technology2015
Impact of phytic acid on nutrient bioaccessibility and antioxidant properties of dehusked rice.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 44 citations in OpenAlex.
- Decoding heat-induced chalkiness in rice: molecular mechanisms, genetic networks, and mitigation strategies for climate resilience.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2026Review
- Genome-wide association studies for identification of QTLs and key candidate genes to improve grain quality in rice (Food chemistry. Molecular sciences · 2025Article
- Antioxidative Effects of Defatted Rice Bran in Rats on AOM/DSS-Induced Colon Oxidative Stress and Correlations Between Gut Microbiota and Antioxidant Biomarkers.Food science & nutrition · 2025Article
- The Effect of Exogenous Cadmium and Zinc Applications on Cadmium, Zinc and Essential Mineral Bioaccessibility in Three Lines of Rice That Differ in Grain Cadmium Accumulation.Foods (Basel, Switzerland) · 2023Article
- Active compounds: A new direction for rice value addition.Food chemistry: X · 2023Review
- Progress in quality control, detection techniques, speciation and risk assessment of heavy metals in marine traditional Chinese medicine.Chinese medicine · 2023Review
- Relative Bioavailability of Cadmium in Rice: Assessment, Modeling, and Application for Risk Assessment.Foods (Basel, Switzerland) · 2023Article
- A perspective on the benefits of consumption of parboiled rice over brown rice for glycaemic control.European journal of nutrition · 2022Review
- Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability.Food science & nutrition · 2019Article
- Cereal by-products as an important functional ingredient: effect of processing.Journal of food science and technology · 2019Review
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Whole grains consumption promotes health benefits, but demonstrates controversial impacts from phytic acid in meeting requirements of good health. Therefore, this study was aimed to determine the nutrient bioaccessibility and antioxidant properties of rice cultivars named "Adan" or "Bario" and deduce the nutritional impact of phytic acid. Majority of the dehusked rice in the collection showed an acceptable level of in-vitro starch digestibility and in-vitro protein digestibility, but were poor in antioxidant properties and bioaccessibility of minerals (Ca, Fe and Zn). The drawbacks identified in the rice cultivars were due to relatively high phytic acid content (2420.6 ± 94.6 mg/100 g) and low phenolic content (152.39 ± 18.84 μg GAE/g). The relationship between phytic acid content and mineral bioaccessibility was strongest in calcium (r = 0.60), followed by iron (r = 0.40) and zinc (r = 0.27). Phytic acid content did not significantly correlate with in-vitro starch digestibility and in-vitro protein digestibility but showed a weak relationship with antioxidant properties. These suggest that phytic acid could significantly impair the mineral bioaccessibility of dehusked rice, and also act as an important antioxidant in non-pigmented rice. Bario rice cultivars offered dehusked rice with wide range of in-vitro digestibility of starch and protein, and also pigmented rice as a good source of antioxidants. However, there is a need to reduce phytic acid content in dehusked rice for improved mineral bioaccessibility among Bario rice cultivars.
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