Phytic acid phytate total phosphorus assay kit

Phytic acid was determined on the raw and cooked CP and SP using the Phytic Acid (Phytate)/Total Phosphorus assay kit (Megazyme, Wicklow, Ireland).

The phytic acid content of the fermented BR samples was determined using a phytic acid (phytate)/total phosphorus assay kit provided by Megazyme (Wicklow, Ireland). To extract phytic acid, 1 g of sample was accurately weighted into a 75 mL glass beaker and mixed with 20 mL of hydrochloric acid (0.66 M). The beaker was then covered with foil and stirred vigorously for a minimum of 3 h at room temperature to obtain the phytic acid extraction of the sample. Then, 1 mL of the extraction was transferred into 1.5 mL microfuge tube and centrifuged at 5000× g for 10 min. Next, 0.5 mL of the resulting extract supernatant was immediately transferred into a fresh 1.5 mL microfuge tube and neutralized by addition of 0.5 mL of sodium hydroxide solution (0.75 M). The phytic acid content of the sample extraction was determined at the wavelength of 655 nm.

Phytic acid and total dietary fiber (TDF) content was determined on freeze-dried cooked pasta using the Phytic Acid (Phytate)/Total Phosphorus assay kit (Megazyme, Wicklow, Ireland) and the Total Dietary Fiber assay kit (Megazyme, Wicklow, Ireland), respectively.