Evaluation of Phytic Acid Content of Some Tea and Nut Products by Reverse-Phase High Performance Liquid Chromatography/Visible Detector

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dc.contributor.authorDost K.
dc.contributor.authorKaraca G.
dc.date.accessioned2024-07-22T08:11:58Z
dc.date.available2024-07-22T08:11:58Z
dc.date.issued2016
dc.description.abstractPhytic acid contents of nine different types of nut and six different types of tea and steeped tea were analysed by reverse-phase high performance liquid chromatography with visible detector. The extraction method was based on hydrochloric acid extraction, and the analysis method was based on metal replacement reaction of phytic acid from coloured complex (iron(III)-thiocyanate), separation on CN column and monitoring the absorbance at 460 nm. The retention time for the monitored iron(III)-thiocyanate peak was achieved less than 3 min. The proposed HPLC/Vis procedure shows good linearity over the concentration range of 1–150 mg L−1 with a correlation coefficient value of 0.9938. The effectiveness of metal replacement reaction was presented in terms of relative standard deviation that was 0.62 and 0.88 % for 5 and 50 mg L−1 of phytic acid, respectively. Repeatability of the analytical method was ranging between 1.58–7.88 % (n = 10, for 50 mg L−1) and 0.98–4.63 % (n = 10, for 5 mg L−1) in terms of relative standard deviation. Accuracy of the method is good, ranging relative error between 4.52 and 8.00 % (n = 10, for 50 mg L−1). Phytic acid content is in the range of 1.54 to 9.74 mg g−1 in nuts, 27.67 to 28.82 mg g−1 in green teas, and 20.49 to 21.96 mg g−1 in pocketed roasted teas. © 2015, Springer Science+Business Media New York.
dc.identifier.DOI-ID10.1007/s12161-015-0319-z
dc.identifier.issn19369751
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/15861
dc.language.isoEnglish
dc.publisherSpringer New York LLC
dc.subjectChromatography
dc.subjectExtraction
dc.subjectHigh performance liquid chromatography
dc.subjectIron
dc.subjectIron compounds
dc.subjectStatistics
dc.subjectSubstitution reactions
dc.subjectCorrelation coefficient
dc.subjectHPLC
dc.subjectNuts and teas
dc.subjectPhytate
dc.subjectPhytic acids
dc.subjectRelative standard deviations
dc.subjectReplacement reactions
dc.subjectReverse phase high performance liquid chromatography
dc.subjectLiquid chromatography
dc.titleEvaluation of Phytic Acid Content of Some Tea and Nut Products by Reverse-Phase High Performance Liquid Chromatography/Visible Detector
dc.typeArticle

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