دراسة تراكيز حمض الفيتيك في بعض الاغذية المستهلكة في مدينة اللاذقية

This study is carried out to determine phytic acid in some local vegetables and fruits, before and after ripening (apples, peaches, pean, tomato), green and dried legumes (beans, chickpea, lentil, peas, soybean, maize ….), and oil seeds (peanut, sesami, ……) and cereals and their products (grain, barley, oats, rice, bread kinds, bran, borghol) that are consumed in Latakia city. Most of the products contain high levels of phytic acid, especially in green products and their derivatives; the values range between (0.1-3.57 %) and (0-1.95 %) on dry bases respectively.