Determination of Different Inositol Phosphate Forms in Raw, Soaked and Germinating Legumes by Anion-Exchange Chromatography

Abstract The separation and quantitative determination of phytic acid (inositol hexaphosphate IP6)  and  lower  inositol  (tri-IP3,  tetra-IP4  and  pentaphosphates IP5) in raw, soaked and germinating faba bean, lentil, chickpea and pea was carried  out using an anion exchange column chromatography. The raw faba bean, lentil, chickpea and pea contained higher concentration of IP6 ranged from 637 to 836.9 mg/100g d.m. The IP5 was found in raw faba bean and lentil, whereas, IP3 was detected only in raw chickpea. Soaking for 12 hrs diminished IP6 and increased IP5 and inorganic phosphate (Pi) in faba bean and lentil, while in chickpea and pea, the decrease of IP6 was accompanied by formation of IP5 and increase of Pi. The germination for 48 hrs caused lowering in IP6 and increment in IP5 with formation of IP4 and IP3 in faba bean and lentil. Sharp decreases in IP6 and IP5 were accompanied by increases in IP4 and IP3 in faba bean and lentil after 72-hrs germination. Furthermore, in chickpea and pea showed a large dropping in the contents of IP6 and IP5 after 72 hrs germination, in this paper, different legumes with the phytate content and their hydrolysis products will be presented.

Keywords legumes, soaking, germination, forms, inositol phosphates

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Updated: April 15, 2016 — 2:13 pm