Antimicrobial and antioxidant activities of phytic acid extracted from Wheat Bran

The objective of this study is to investigate the antimicrobial and antioxidant activities of pure phytic acid and phytate extracted from wheat bran. The obtained results showed that, Gram-positive bacteria had more sensitive for phytic acid than Gram-negative bacteria. Bacillus anthrakoid and Staphylococcus aureus were more sensitive at concentrations of pure phytate 5, 6 %. Inhibition effects in Escherichia coli O157:H7 and Staphylococcus aureus were 20.33 and 38.67 mm, respectively at 6% of pure phytate. Moreover, a moderate inhibition against fungi was observed. Besides the pure phytic acid and phytate extracted from wheat bran have an inhibitory effect on many types of microorganisms. The antioxidant activity of pure phytate increased with increasing the concentration, where, the scavenging activity was 22, 23 and 36% at concentration 1, 3, and 5 mM, respectively. The extracted phytate gave high scavenging activity that reached 90% if compared with pure phytic acid. Aqueous wheat bran extract gave a percentage of free radical scavenging activity reached 36.16%. From the obtained results it can be concluded that phytate extracted from wheat bran has good antimicrobial and antioxidant activity and could be use as natural preservatives.