Phytic acid is a natural occurring compound that forms insoluble complexes with many polyvalent cations and therefore lowers their bioavailability. The knowledge of foodstuff components and their role is essential for potential adjustments to the diet or modification of said foodstuff. The aim of this master thesis is to develop suitable sample preparation for determination of phytic acid content in legumes with potentiometric titration. The sample preparation is founded on precipitation of ferric/ferrous phytate and additional protonation by ionic exchange column.
In addition to phytic acid determination, I also examined the influence of phytic acid on iron determination by atomic absorption spectroscopy and then analysed legumes for iron. I established that beside phytic acid, pH value is of the most importance when determining the iron content. I also compared results that I got using method of calibration curve and standard addition.
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