Kinetic of phytic acid degradation in spontaneously fermented ancient wheat sourdoughs
Creators: name: Dapčević-Hadnađev, Tamara
name: Maravić, Nikola
name: , Jovanov
name: Hadnađev, Miroslav
Publisher: name: Zenodo
Year: 2023
Subjects: ancient wheat, phytic acid, sourdough, spontaneous fermentation, wholegrains

description: <strong>Abstract</strong>: Whole grain flour is an important source of minerals but also contains considerable amounts of phytic acid, which is known to reduce their dietary availability. Some processing technologies, such as sourdough fermentation, influence increased phytate hydrolysis through pH lowering effect thus releasing chelated divalent cations. The aim of this study was to investigate the influence of ancient wheat variety on the phytic acid degradation during spontaneously fermented sourdough propagation with traditional backslopping procedure throughout 5 days. Spontaneously fermented emmer, spelt and khorasan sourdough was prepared through backslopping (every 24 h, 5 days) under laboratory conditions (temperature of 25 °C, dough yield of 200). Phytic acid content, as well as total and free phosphorous content, was monitored during the whole process of sourdough propagation with the aid of an enzymatic assay kit. Initial phytic acid content in emmer, spelt and khorasan wholegrain flour ranged from 1.07 to 1.13 g/100 g. Sourdough fermentation of ancient cereal flours resulted in abrupt decrease in phytate content after second backslopping step (47% to 75% of the initial content). The extent of phytate degradation was shown to be dependent from the ancient wheat variety used for spontaneously fermented sourdoughs preparation. Khorasan flour was characterized with the highest phytate reduction rate. Consequently, phosphorous bioaccessibility of all three wholegrain flours was improved due to phytate hydrolysis, as well as direct solubilisation. An increase in free phosphorous content (3.8 to 4.4 times) was detected in sourdough samples compared to respective flour samples. In general, spontaneous sourdough fermentation was proved to be an efficient processing technology for phytic acid reduction in whole grain cereal flour. The extent of phytic acid degradation was influenced with ancient wheat variety, where spontaneously fermented hulled grains' flours such as spelt and emmer performed less efficient in comparison to hull less khorasan wheat.
description: This research was supported by the Science Fund of the Republic of Serbia, PROMIS, grant No 6062634, acronym ReTRA. This work is based upon the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com), where: the authors are members of the working group 6 (WG6). SOURDOMICS is supported by COST (European Cooperation in Science and Technology). COST is a funding agency for research and innovation networks. COST Actions help connect research initiatives across Europe and enable scientists to grow their ideas by sharing them with their peers – thus boosting their research, career and innovation.
description: {"references": ["Dap\u010devi\u0107-Hadna\u0111ev, T., Maravi\u0107 N., Jovanov, P., Hadna\u0111ev, M. (2022). Kinetic of phytic acid degradation in spontaneously fermented ancient wheat sourdoughs. 7th Cereals &amp; Europe Spring Meeting, 6 - 8 April, Thessaloniki, Greece, Book of Abstracts p. 47."]}