Inositol Phosphate Content and Trypsin Inhibitor Activity in Ready

Inositol phosphate content and trypsin inhibitor activity in ready-to-eat cruciferous sprouts

Food Chemistry
Volume 93, Issue 2, November 2005, Pages 331-336

Juana Friasa, Henryk Zielińskib, Mariusz K. Piskułab, Halina Kozłowskab and Concepción Vidal-Valverdea,
aInstituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, Madrid 28006, Spain
bDivision of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland


Four cruciferous seeds (small radish, radish, white mustard and rapeseed) were germinated in order to study the fate of inositol hexaphosphate (IP-6, phytic acid) and activity of trypsin inhibitor (TIA). Reduction in the content of phytic acid depended on the time of germination. After four days of germination, when sprouts were ready-to-eat, the amount of this compound was about 50% lower in three out of the four seeds evaluated. Next, a sharp reduction in phytic acid occurred during thermal treatments (pasteurization and sterilization) of germinated rapeseed and radish sprouts. In thermal processes, a decrease in inositol hexaphosphate content was accompanied by the appearance of lower forms of inositol phosphates: IP-5, IP-4 and IP-3.

The analysis of TIA, in rapeseed and radish seeds, in four-day sprouts and in these sprouts after thermal treatment, showed that only thermal processes caused complete disappearance this activity.