Extraction Table
A655 generated Recommended amount of
phytic acid (g/L) sample material (g)
0.03-0.05 4.0
0.05-0.10 2.5
Example:
For a sample that has generated A655 of 0.07 using the standard assay
procedure, it is recommended that the sample is re-analysed using
2.5 g of material in the extraction step. In this instance the sample weight
in the calculation for phosphorus [g/100 g] becomes 2.5.
Hence, it follows for phosphorus:
c = mean M x 20 x 55.6 x ΔAphosphorus [g/100 g]
10 000 x 2.5 x 1.0
Conversion to phytic acid content [g/100 g] is the same as described on
page 11.
Table 2. Typical values obtained for a range of food samples using K-PHYT.
Sample Total Phosphorus Phytic acid
[g/100 g] [g/100 g]
Barley Flour (Lot 60301) 0.105 0.371
Malt Flour (Lot 61001) 0.131 0.465
Oat Flour (Lot 00101) 0.499 1.771
Wheat Flour (Lot 70201) 0.029 0.103
American Long Grain Rice 0.049 0.174
Kellogg’s Original “All Bran” 0.453 1.608
Pinto Beans Milled 0.214 0.758
Red Lentils Milled 0.181 0.643
Odlum’s Baker’s Special Bran 1.008 3.575
Soybean Meal (Lot 51101) 0.512 1.815
All samples were analysed using the standard assay procedure of
K-PHYT with the colourimetric determination of phosphorus performed
in cuvettes with a 1 cm lightpath.