Author/Authors :
Mosaddegh Mehrjardi، m h نويسنده Department Pharmacology, Faculty of Pharmacy, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , , Dehghani، a نويسنده Department of Biostatistics and Epidemiology, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , , Jahed Khaniki، g r نويسنده Department of Environmental Health Engineering, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran , , Shah Hosseini، f نويسنده Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , , Hajimohammadi، b نويسنده Department of Food Hygiene and Safety, Faculty of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , , Nazary، n نويسنده Yazd Health Office, Shahid Sadoughi University of Medical Sciences, Yazd, Iran ,
Abstract :
Introduction: Bread made from wheat flour is an important source of minerals such as iron and
zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these
minerals. This survey aimed to determine phytic acid content in different types of bread and dough
consumed in Yazd, Iran.
Materials and methods: A descriptive, cross-sectional study was carried out in 2013 on 100
samples including 50 samples of bread and 50 ones of dough from Yazd, Iran. After extraction and
preparation stages, samples were analyzed by HPLC system to determine phytic acid.
Results: The results demonstrated that in 15 samples (30%) of dough and in 9 samples (18%) of
breads, phytic acid concentration was more than acceptable level (10 mg/100g). Among the studied
breads, Barbari had the lowest (7±1.5 mg/100g) and Lavash (9.8±0.4 mg/100g) had the highest
amount of phytic acid. Also, there was an inverted correlation among fermentation time and phytic
acid concentrations, especially in Tafton dough (p=0.03) and Barbari (p= 0.005).
Conclusion: It is a necessity to offer practical solutions for prevention of anti nutritional effects of
phytic acid in bread and dough.
