Phytic acid is a natural compound found predominantly in legumes, cereals, seeds, and
nuts, where it presents the majority of phosphate supplies. Phytic acid is required for
several physiological functions, although it can have adverse health effects. In my
diploma research work, I determined the concentration of phytic acid in fermented flour
extracts according to the high-pressure ion chromatography (HPIC) method. Before
conducting the analysis, I removed chloride from the samples using an Ag/H OnGuard
cartridge. Furthermore, I studied the efficiency, capacity, and recovery of phytic acid.
Using potentiometric titration, I standardised the sodium hydroxide (NaOH) solution
before repeating the process with the phytate solution. Finally, I evaluated the stability of
the prepared standardised solutions.
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