217
ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS
SBORNÍK MENDELOVY UNIVERZITY V BRNĚ
Volume LVIII 26 Numbe 1, 2010
CONTENT OF PHYTIC ACID IN
SELECTED SORTS OF LEGUMES
P. Voj íško á, S. K áčma , I. Hoza
Recei ed: Oc obe 7, 2009
Abs ac
VOJTÍŠKOVÁ, P., KRÁČMAR, S., HOZA, I.: Con en o phy ic acid in selec ed so s o legumes. Ac a uni . ag-
ic. e sil ic. Mendel. B un., 2010, LVIII, No. 1, pp. 217–222
The aim o his s udy was o de e mine he con en o phy ic acid (phy a e) in soybeans (Glycine max),
yellow shelled peas (Pisum sa i um) and len il (Lens esculen a). D y seeds we e g ounded o a fi ne pow-
de . The mois u e o samples was de e mined acco ding o he Offi cial Jou nal o he Eu opean
Union (2009). The mois u e o he samples was 8.42% in soybeans, 11.19% in yellow shelled peas and
10.07% in len il. The con en o phy ic acid was de e mined by he modifi ed Hol 's me hod (1955)
using he spec opho ome e . S anda d cu e was measu ed using he Na phy a e s anda d solu ion
(0.2 mM). The phy a e con en in G. max a ied om 1.28 o 1.86% in d y ma e and om 1.17 o 1.70 g
pe 100 g o he sample. The con en o phy a e in P. sa i um anged om 0.49 o 0.86% and om 0.43 o
0.77 g pe 100 g o he sample. The phy a e con en in L. esculen a a ied om 0.45 o 1.39% in d y ma e
and om 0.40 o 1.25 g pe 100 g o he sample. These ob ained alues could be infl uenced by many
ac o s, e.g. clima ic condi ions, loca ion, a ie y, e c.
phy ic acid, phy a e, Glycine max, Pisum sa i um, Lens esculen a
Legumes a e d y edible seeds o some plan s om
he amily Fabaceae, as beans, lupine, peas and len il
a e. The nu i ional po en ial o he seeds om his
g oup o plan s is based on hei high le el o p o-
eins. Howe e , he legumes also con ain an inu i-
ional ac o s, such as p o einase inhibi o s, lec in,
afi nose oligosaccha ides, saponins, polyphenols
and phy a e (Sandbe g, 2002).
Phy ic acid (myo-inosi ol 1,2,3,4,5,6-he xa kis-
pho spha e, IP6) ep esen s a majo an inu ien in
ood and eed. In seeds, i is s o ed as mixed sal s
o ca ions, mainly K and Mg, oge he wi h mino
amoun s o Ca, Fe, Zn and Mn (Raboy, 1997).
Inosi ol phospha es consis o an inosi ol ing and
a leas one phospha e g oup. B eaking he name
in o i s sepa a e pa s desc ibes he exac s uc u e
and appea ance: he p efi x “myo” e e s o he con o -
ma ion o he hyd oxyl g oups on he inosi ol ing.
The e a e nine s e eoisome s o inosi ol, o which
se en a e meso s uc u es and wo o m a chi al pai .
They a e (1) cis-, (2) epi-, (3) allo-, (4) neo-, (5) myo-, (6)
muco-, (7) 1L-chi o-, (9) 1D-chi o-, and (9) scyllo-inosi-
ol (Loewus and Loewus, 1980). The myo-inosi ol is
common in plan s (Cosg o e, 1980). The nine pos-
sible confi gu a ions o he inosi ol ing ha e been
anno a ed in a numbe o ways, bu he adop ed no-
mencla u e is acco ding o he se o ules sugges ed
by Pos e nak (1965).
The con o ma ion myo-inosi ol hus has one
plane o symme y, going di ec ly om he mos le
o he mos igh a om. The D/L-p efi xes speci y
he numbe ing di ec ion o ca bons in he inosi ol
ing, whe e he D anno a es coun e clockwise and
L clockwise coun ing, espec i ely. In gene al che-
mis y, numbe ing o he a oms should always ol-
low he lowes possible ou e. Con usions ega ding
myo-inosi ols and enzymes ela ed o hem ha e led
he In e na ional Union o Biochemis y (IUPAC-
IUB, 1989) o ecommend ha he a oms in he myo-
inosi ol ing should always be numbe ed acco ding
o he D confi gu a ion.
Myo-inosi ol is he majo nu i ionally ele an
o m o inosi ol, and al hough some o he o he
s e eoisome s a e also ound in na u e. Myo-inosi-
ol (1,2,3,4,5,6) hexakisphospha e has six g oups
o phospha es a ached o he inosi ol ing. Using
218 P. Voj íško á, S. K áčma , I. Hoza
he p efi x ”hexakis” ins ead o “hexa” indica es ha
he phospha es a e no in e nally connec ed and
he compound is consequen ly a polyden a e li-
gand, which is a chela o ha can bind o mo e
han one coo dina ion si e o he me al a om. Each
o he phospha e g oups is es e ifi ed o he inosi-
ol ing and oge he hey can bind up o 12 p o ons
in o al. The acidi y o he p o ons a ies om e y
s ong acids o e y weak al hough ionic s eng h o
he solu ion and empe a u e infl uence hese alues
(To es e al., 2005; He e al., 2006).
Ce eals and legumes con ain signifi can amoun s
o phospho us in he o m o phy ic acid (Tables I
and II). I se es se e al physiological unc ions and
also signifi can ly infl uences he unc ional and nu-
i ional p ope ies o ce eals and legumes and hei
de i ed oods by complexing wi h p o eins and es-
sen ial mine als. The e ms phy ic acid, phy a e and
phy in e e o ee acid, sal and calcium/magne-
sium sal , espec i ely. In he li e a u e, he name
phy ic acid has been used in e changeably wi h
he e m phy a e, which is a sal (Reddy e al., 1989).
Phy ic acid accumula es du ing seed de elopmen
un il he seeds each ma u i y and accoun s o
60–90% o o al phospho us con en in ce eals, le-
gu mes, nu s and oil seeds (Lo e al., 2000). The p i-
ma y unc ions o phy ic acid in seeds a e s o age
o phospha es as ene gy sou ce and an ioxidan o
he ge mina ing seed (Raboy, 2003).
Legume seeds a e he iches and cheapes al e -
na i e sou ces o p o ein among all oods o plan
o igin (U bano e al., 2000). The chela ing eff ec o
he phospha e g oups causes phy ic acid o bind
eadily o mine al ca ions, especially o Cu2+ and
Zn2+ which appea o ha e a high affi ni y o inosi-
ol phospha es. The o de o he abili y o he mi-
ne al ca ions o o m complexes in i o wi h inosi-
ol phospha es has been ound o be Cu2+>Zn2+>Cd2+
o all InsP3-InsP6 a pH 3-7, bu binding s eng h is
weake o he lowe inosi ol phospha es (Pe sson
e al., 1998). Recen fi nding shows ha phy ic acid is
s o ed in i o in complexes no only wi h hese mi ne-
als, bu o a much la ge ex en s wi h Mg, Ca and K
(Bohn e al., 2007).
In p esence o excess phy ic acid, o ma ion o
soluble complexes be ween phy ic acid and me al
ion displaying 1 : 1 s oichiome ies p edomina es.
Howe e , when me al ions a e in excess, an insolu-
ble solid called phy a e is o med (To es e al., 2005).
Phy a e as he mine al bound sal o phy ic acid is
also an impo an mine al ese e in seeds, and i is
s o ed in p o ein s o age acuoles in he aleu one
cell laye o he emb yo o he seed (S o cksdieck
e al., 2007).
MATERIALS AND METHODS
Legume sampling
The con en o phy ic acid in selec ed so s o le-
gu mes was de e mined. Legumes o his s udy we e
ob ained om he Food Resea ch Ins i u e in B a i-
sla a, Slo akia. D y seeds we e g ounded in a mill
o a fi ne powde and ho oughly mixed. They we e
s o ed a labo a o y empe a u e.
Analysis
Fi s , he mois u e o samples was de e mined (O -
fi cial Jou nal o he Eu opean Union, 2009).
The de e mina ion o phy a e was ealized by
modifi ed Hol 's me hod (Hol , 1955). T iplica e 1.0 g
o samples was ex ac ed wi h 40 ml 0.5M HNO3
o 3 hou s wi h con inuous shaking. The ex ac
was fi l a ed h ough he fi l e FILTRAK, No. 390,
∅ 12.5 cm.
Nex , 0.2–1.0 ml o fi l a e was dilu ed wi h dis-
illed wa e o a fi nal olume o 1.4 ml in polyp o-
pylene es - ubes; a e ha 1 ml o a e ic ammo-
nium sulpha e solu ion (con aining 50 μg o Fe) was
added, es - ubes we e s oppe ed and mixed. Then,
hey we e pu in o a boiling wa e ba h (Memme ,
Ge many) o 20 minu es and a e ha cooled o
a oom empe a u e.
Fi e millili es o amyl alcohol and 0.1 ml o am-
monium hiocyana e solu ion (100 g . l−1) was sub-
sequen ly added o each es - ube. They we e s op-
pe ed and immedia ely mixed by in e sion and
shaking. A e cen i uga ion o a sho ime a low
speed, he in ensi y o he colou in he amyl laye
was de e mined a 465 nm using a spec opho ome-
e (Bioch om Lib a S6, Camb idge, England) agains
an amyl alcohol “blank” exac ly 15 minu es a e ad-
di ion o NH4CNS (Da ies and Reid, 1979).
S anda d cu e was de e mined he same way us-
ing Na phy a e s anda d solu ion (0.2mM; Sigma
Ald ich, USA) ins ead o he fi l a e. The equa ion
om he s anda d cu e was used o he calcula ion
I: Con en o phy ic acid in d y ma e o ce eals and legumes [%]
(Reddy, 1982)
Ce eal / Legume Amoun o phy ic acid
Whea 0.62–1.35
Rye 0.97
Ba ley 0.97–1.16
Co n (Maize) 0.89–0.99
Oa 0.79–1.01
Soya 1.00–1.47
Peas 1.20
Beans 0.55–0.75
Len il 0.51
II: Con en o phy ic acid in some legume seeds [g pe 100 g] (Híd égi
and Lász i y, 2002)
Legume Amoun o phy ic acid
Soybeans 1.20–1.75
Peas 0.72–1.23
Common bean 0.55–1.69
Con en o phy ic acid in selec ed so s o legumes 219
o he amoun o phy a e in G. max, P. sa i um and
L. esculen a (Fig. 1).
All esul s we e e alua ed using he a ia ion s a-
is ics (ANOVA). Co ela ion ma ices and eg es-
sion unc ions we e calcula ed acco ding o Snede-
co and Coch an (1967) using he s a is ical package
Unis a , . 5.5.
RESULTS AND DISCUSSION
The con en o phy ic acid in selec ed so s o le-
gu mes, Glycine max, Pisum sa i um and Lens esculen a,
was s udied. Fi s o all, he mois u e o he samples
was de e mined. As can be seen om Table III, he
con en o mois u e in G. max was 8.42%, in P. sa i um
11.19% and in L. esculen a 10.07%.
Consequen ly, he legume samples we e analysed
using he modifi ed Hol 's me hod.
Values in Table IV show ha he amoun o phy a e
in d y ma e o G. max a ies om 1.28 o 1.86%.
These alues a e sligh ly highe han hose epo ed
by Reddy e al. (1982; Table I) who p esen ed a ange
o 1.00–1.47% o phy a e con en in d y ma e o soy-
beans. Híd égi and Lász i y (2002; Table II) assigned
he con en o phy a e in soybeans in he ange o
1.20–1.75 g pe 100 g o he sample. The quan ifi ca-
ion o phy a e in G. max (Table V) a ies om 1.17 o
1.70 g pe 100 g o he sample. As can be seen, hese
alues a e almos he same as hose epo ed alues
a e.
The con en o phy a e in d y ma e o P. sa i um is
lowe han in epo s by Reddy (1982) and Híd égi
and Lász i y (2002). Reddy (1982; Table I) assigned
he alue o 1.20% o phy a e in d y ma e o yel-
low shelled peas, and Híd égi and Lász i y (2002; Ta-
ble II) p esen ed he phy a e con en in he ange o
0.72–1.23 g pe 100 g o he sample. The quan ifi ca-
ion o phy a e in P. sa i um a ies om 0.49 o 0.86%
in d y ma e o he sample (Table IV) and om 0.43
o 0.77 g pe 100 g o he sample (Table V). These de-
e mined alues a e almos by hal lowe han hose
epo ed by Reddy (1982) and Híd égi and Lász i y
(2002).
The con en o phy a e in d y ma e o L. escu-
len a (Table IV) is in he ange o 0.45–1.39%. Reddy
(1982; Tab. I) assigned he alue o 0.51% in d y ma -
e o len il. The con en o phy a e is highe han
in epo s by Reddy (1982). The amoun o phy a e
in L. esculen a a ied om 0.40 o 1.25 g pe 100 g o
he sample.
Cu en da a ob ained by he de e mina ion o
phy a e con en in G. max, P. sa i um and L. esculen a
using he modifi ed Hol ´s me hod can diff e om
y = –11196x + 2.0265
R2 = 0.9895
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
2
0.00E+00 2.00E-05 4.00E-05 6.00E-05 8.00E-05 1.00E-04 1.20E-04 1.40E-04
Phy a e con en (g)
Abso bance (nm)
1: S anda d cu e o phy a e de e mina ion
III: Mois u e and d y ma e in legume samples (mean ± S.E.) [%]
Sample A e age mois u e A e age d y ma e
Glycine max 8.42 ± 0.042 91.58 ± 0.042
Pisum sa i um 11.19 ± 0.064 88.81 ± 0.064
Lens esculen a 10.07 ± 0.019 89.93 ± 0.019
IV: Con en o phy a e in d y ma e o selec ed legumes ( alue ± S.E.)
[%]
Sample Minimum A e age Maximum
Glycine max 1.28 ± 0.033 1.60 ± 0.033 1.86 ± 0.033
Pisum sa i um 0.49 ± 0.022 0.62 ± 0.022 0.86 ± 0.022
Lens esculen a 0.45 ± 0.046 0.85 ± 0.046 1.39 ± 0.046
V: Con en o phy a e in selec ed legumes ( alue ± S.E.) [g pe 100g
o he sample]
Sample Minimum A e age Maximum
Glycine max 1.17 ± 0.030 1.46 ± 0.030 1.70 ± 0.030
Pisum sa i um 0.43 ± 0.020 0.55 ± 0.020 0.77 ± 0.020
Lens esculen a 0.40 ± 0.042 0.55 ± 0.042 1.25 ± 0.042
220 P. Voj íško á, S. K áčma , I. Hoza
hose ob ained p e iously because o many ac o s,
e.g. clima ic condi ions, loca ion, ype o soil, diff e -
en a ie ies o legumes, diff e en c op pe iod, using
diff e en , modifi ed me hod o de e mina ion, chem-
icals om diff e en p oduce s, e c.
No many au ho s deal wi h phy ic acid con en
in legumes. Mo e o hem s udied he con en o
phy a e in ce eals and ce eal b an, o example in
whea (Egli e al., 2003), mille (Talamond e al., 1998),
ba ley (Ha land and Mo is, 1995), whea , ye, oa
(Reddy and Sa he, 2002) and so ghum (Deshpande,
2002).
Con en o phy ic acid, and also phy a e is e y im-
po an because o i s chela ing p ope ies. Ca ions,
as Ca2+, Zn2+, Fe3+, Cu2+ and o he s, can be bound by
he phy a e anion and o m indiges ible compounds.
The capaci y o binding mine als makes phy ic acid
an an inu i ional ac o . On he o he hand, phy ic
acid has also posi i e p ope ies. I can ac as an an i-
oxidan . Phy ic acid can also pa icipa e in lowe ing
o choles e ol and iglyce ide le el in blood, kid-
ney s one o ma ion, and maybe in cance he apy.
As Golian (2009) b ings ou , good nu i ion can lead
o an imp essi e ange o benefi s, o example im-
p o ed heal h and g ea e esilience o shocks in-
duced by social, economic and na u al causes.
Soybeans, peas and len il a e ich in p o eins, sac-
cha ides, i amins and o he compounds; phy a e is
one o hem. The e o e, his s udy was ca ied ou o
de e mine he con en o phy a e in G. max, P. sa i um
and L. esculen a.
SOUHRN
Obsah kyseliny y o é e yb aných d uzích luš ěnin
V p áci byl sledo án obsah kyseliny y o é ( y á u) e yb aných d uzích luš ěnin, sójo ých bobů
(Glycine max), žlu ého loupaného h achu (Pisum sa i um) a čočky (Lens esculen a). Zkoumané zo ky byly
homogenizo ány. Vlhkos zo ků byla s ano ena podle Nařízení komise (ES) č. 152/2009 u edeného
Úředním ěs níku E opské Unie. Vlhkos sójo ých bobů byla 8,42 %, žlu ého loupaného h achu
11,19 % a čočky 10,07 %. Obsah kyseliny y o é byl s ano en modifi ko anou me odou podle Hol a
jako množs í y á u. S anda dní kři ka byla p oměřena pomocí 0,2mM s anda dního oz oku y á u
sodného ozmezí koncen ací 40 až 200 nmol. Obsah y á u sójo ých bobech (G. max) kolísal mezi
1,28 až 1,86 % sušině a mezi 1,17 až 1,70 g e 100 g zo ku, e žlu ém loupaném h achu (P. sa i um)
ozmezí od 0,49 do 0,86 % sušině a od 0,43 do 0,77 g e 100 g zo ku a u čočky (L. esculen a) ozmezí
0,45–1,39 % sušině a 0,40–1,25 g e 100 g zo ku.
kyselina y o á, y á , Glycine max, Pisum sa i um, Lens esculen a
This wo k was kindly suppo ed by a p ojec o he Minis y o Educa ion, You h and Spo s o
he Czech Republic (g an No. MSM 70883 52101).
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Add ess
Ing. Pe a Voj íško á, p o . Ing. S anisla K áčma , D Sc., p o . Ing. Ignác Hoza, CSc., Uni e zi a Tomáše Ba i
e Zlíně, Fakul a echnologická, Ús a biochemie a analýzy po a in, nám. T. G. Masa yka 275, 762 72 Zlín,
Česká epublika, e-mail: oj isko a@ .u b.cz

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