Phytic Acid (Total Phosphorus) Assay Kit

The Phytic Acid (Total Phosphorus) test kit is a simple method for the measurement and analysis of phytic acid/total phosphorus in food and feed samples. This method does not require purification of phytic acid via anion-exchange chromatography making it amenable to high numbers of samples.

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Product Code
50 assays per kit

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Colourimetric method for the determination of Phytic Acid
in cereal products, seed materials, animal feeds and
other materials

(1) Phytic acid + H2O → myo-Inositol (phosphate)n + P i

                                           (alkaline phosphatase)
(2) myo-Inositol (phosphate)n + H2 → myo-inositol + Pi

(3) Pi + ammonium molybdate → 12-molybdophosphoric acid

(4) 12-molybdophosphoric acid + H2SO4 / ascorbic acid →
                                                                                molybdenum blue

Kit size:                             50 assays
Method:                             Spectrophotometric at 655 nm
Reaction time:                  25 min enzymic; 1 h for phosphate determination
Detection limit:                  ~ 11.3 mg phosphorus (~ 40 mg phytic acid)
                                          /100 g material
Application examples:
Seed materials, feeds and foodstuffs
Method recognition:         Novel method


  • Very cost effective
  • All reagents stable for > 2 years after preparation
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included

A Novel and Rapid Colorimetric Method for Measuring Total Phosphorus and Phytic Acid in Foods and Animal Feeds.

McKie, V. A. & McCleary, B. V. (2016). J. AOAC Int. , 99(3), 738-743.

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans.

Linsberger-Martin, G., Weiglhofer, K., Thi Phuong, T. P. & Berghofer, E. (2013). LWT-Food Science and Technology, 51(1), 331-336.

The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley.

Hübner, F., O’Neil, T., Cashman, K. D. & Arendt, E. K. (2010). European Food Research and Technology, 231(1), 27-35.

Measurement of true ileal digestibility and total tract retention of phosphorus in corn and canola meal for broiler chickens.

Mutucumarana, R. K., Ravindran, V., Ravindran, G. & Cowieson, A. J. (2014). Poultry Science, 93(2), 412-419.

Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard‐to‐cook phenomenon.

Ndungu, K. E., Emmambux, M. N. & Minnaar, A. (2012). Journal of the Science of Food and Agriculture, 92(6), 1194-1200.

Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour.

Hager, A. S., Czerny, M., Bez, J., Zannini, E. & Arendt, E. K. (2013). Journal of Cereal Science, 58(1), 156-163.

Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet.

Krishnan, R., Dharmaraj, U. & Malleshi, N. G. (2012). LWT-Food Science and Technology, 48(2), 169-174.

Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine.

Hiller, B., Schlörmann, W., Glei, M. & Lindhauer, M. G. (2011). Food Chemistry, 125(4), 1202-1212.

Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing.

Dharmaraj, U. & Malleshi, N. G. (2011). LWT-Food Science and Technology, 44(7), 1636-1642.

Distribution and speciation of iron and zinc in grain of two wheat genotypes.

Eagling, T., Neal, A. L., McGrath, S. P., Fairweather-Tait, S., Shewry, P. R. & Zhao, F. J. (2014). Journal of Agricultural and Food Chemistry, 62(3), 708-716.

Differential expression of structural genes for the late phase of phytic acid biosynthesis in developing seeds of wheat (Triticum aestivum L.).

Bhati, K. K., Aggarwal, S., Sharma, S., Mantri, S., Singh, S. P., Bhalla, S., Kaur, J., Tiwari, S., Roy, J. K., Tuli, R. & Pandey, A. K. (2014). Plant Science, 224, 74-85.

Effect of Fermentation by Probiotic Lactobacillus acidophilus NCDC 13 on Nutritional Profile of a Dairy-cereal based Composite Substrate.

Ganguly, S., Sathish Kumar, M. H., Singh, A. K. & Sabikhi, L. (2014). J Food Nutr Disor, S1-002. doi:10.4172/2324-9323. S1-002.

Phytic acid in green leaves of herbaceous plants–Temporal variation in situ and response to different N/P fertilizing regimes.

Alkarawi, H. H. & Zotz, G. (2014). AoB Plants, plu048, 1-20.

Influence of gamma rays and ethyl methane sulphonate (EMS) on the levels of phytic acid, raffinose family oligosaccharides and antioxidants in soybean seeds of different genotypes.

Kumar, A., Kumar, V., Lal, S. K., Jolly, M. & Sachdev, A. (2015). Journal of Plant Biochemistry and Biotechnology, 24(2), 204-209.
To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction & Kit Description
Chapter 2: Phytic Acid Principle
Chapter 3: Preparation: (Solution A)
Chapter 4: Preparation: (Solution B)
Chapter 5: Preparation of Colour Reagent
Chapter 6: Calibration
Chapter 7: Assay Procedure: A. Sample Extraction
Chapter 8: Assay Procedure: B. Enzymatic Dephosphorylation Reaction
Chapter 9: Assay Procedure: C. Colourimetric Determination of Phosphorous
Chapter 10: Calculations

Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.