Inhibitory Effects of Phytate to Bioavailability of Calcium, Ferum and Zinc in Local Soy Products
- Author:
Hasnah Haron
;
Norfasihah Raob
;
Tan Mei Chen
- Publication Type:Journal Article
- Keywords:
Bioavailability, Phytate inhibitory, Minerals, Soy-based products, Tempe
- From:Malaysian Journal of Health Sciences
2013;11(2):19-27
- CountryMalaysia
- Language:English
-
Abstract:
This study was carried out to determine the inhibitory effects of phytate on the bioavalaibility of calcium (Ca), ferum (Fe)
dan zink (Zn) in selected soy-based products. Phytate exerts its inhibitory effects on the absorption of minerals such as
Ca, Fe and Zn by forming insoluble and undigestible complexes. The inhibitory effect of phytate on the bioavailability
of minerals like Ca, Fe and Zn was estimated by measuring their molar ratios. Phytate content was determined by using
anion-exchange method while mineral contents were determined by Atomic Absorption Spectrophotometer (AAS). Soybased
products were bought from the night markets and food stall located at Cheras and Sri Rampai, Kuala Lumpur.
Each samples from both location was analysed in duplicates. Results from this study showed that soy cake and all dishes
containing tempe did not contain phytate content. This may due to the presence of R. oligosporus that produces phytase
and hydrolysed the phytate content during the fermentation process of tempe. There were fi ve food samples that have a
phytate/ Ca molar ratio > 0.24, ten food samples with a phytate/ Fe molar ratio > 1, eight food samples have a phytate/
Zn molar ratio >15 and one food sample has a [phytate x Ca]/ Zn molar ratio > 200. The result of molar ratio phytate/
mineral in this study estimated the low bioavailability of Ca, Fe and Zn. In conclusion, soy cake and all dishes containing
tempe contained high bioavailability of minerals, while tau-hoo pok contained low bioavailability of minerals
- Full text:W020150511439461330497.pdf
