Claim · model-written summary
Phytate was more stable in barley kernels than in beans.
- Taxon
- barley
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Hordeum vulgaree0 - Organ / stage
- kernelse0
- Outcome
- Phytatee0
- Direction
- more stablee0
- Comparator
- beanse0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Phytate was more stable in barley kernels than in beans.”
Title
Stability of Phytate in Barley and Beans during Storage
Irene Ockenden; Duane E. Falk; John N. A. Lott Journal of Agricultural and Food Chemistry 1997. doi:10.1021/jf960418+
Other claims from this paper (8)
- Observation Stored barley cultivars differed in phytate content, with values unchanged or up to 17.7% lower than current values.
- Intervention effect Accelerated dry aging of barley at 41 °C for 3 months decreased phytate by less than 2%.
- Intervention effect Accelerated dry aging of barley caused a slight drop in percent germination.
- Intervention effect Aging barley at 41 °C and 75% relative humidity decreased phytate levels by 5 to 10%, depending on cultivar.
- Observation No barley kernels germinated after aging at 41 °C and 75% relative humidity.
- Observation Beans stored dry at room temperature and ambient humidity for 14 months had no decrease in phytate.
- Observation Dry beans stored for 4 months at 41 °C had a 23% drop in phytate.
- Observation Bean phytate levels dropped by 27% at 41 °C and 75% relative humidity.