title: Effect of natural fermentation on the content of inositol phosphates in lentils.
abstract: The effects of natural fermentation upon phytic acid and less phosphorylated inositol phosphates of Lens culinaris var vulgaris cultivar Magda-20 were investigated. Seven fermentation runs were made following a 2(2) complete factorial design with three replicated centre points to study the effect of different conditions of temperature (28, 35 and 42 degrees C) and broth concentration (79, 150 and 221 g/l). Samples were taken for each of them at daily intervals (0, 24, 48, 72 and 96 h). The pH value declined sharply in the first 24 h of fermentation, becoming stabilized from this time. The relation between lactic acid and titratable acidity presented important differences between the different fermentations, ranging from 30-80%. Phytic acid (IP6), inositol pentakis (IP5), tetrakis (IP4) and tris-(IP3) phosphates were quantitatively determined. The content of total inositol phosphates showed a maximum reduction of 63% at 72 h under the fermentation conditions of 42 degrees C and 79 g/l.
authors.affiliation: Area de Tecnologia de Alimentos, SGIT-INIA, Madrid, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Cuadrado
authors.forename: G
authors.initials: G
authors.lastname: Ayet
authors.forename: L M
authors.initials: LM
authors.lastname: Robredo
authors.forename: J
authors.initials: J
authors.lastname: Tabera
authors.forename: R
authors.initials: R
authors.lastname: Villa
authors.forename: M M
authors.initials: MM
authors.lastname: Pedrosa
authors.forename: C
authors.initials: C
authors.lastname: Burbano
authors.forename: M
authors.initials: M
authors.lastname: Muzquiz
mesh_terms: D002851:Chromatography, High Pressure Liquid; D007887:Fabaceae / Q000737:chemistry*; D005285:Fermentation; D005519:Food Preservation; D007295:Inositol Phosphates / Q000032:analysis*; D010833:Phytic Acid / Q000032:analysis; D010946:Plants, Medicinal; D012639:Seeds
chemical_list: D007295:Inositol Phosphates; D010833:Phytic Acid