The effects of natural phytic acid extracted from wheat bran, exogenous phytic acid and ascorbic acid on oxidative stability in chicken _o/w_ emulsion were investigated. The antioxidant activity of phytic acid was evaluated by the TBARS values, oxygen absorption and 2,2-diphenyl-1-picylhydrazyl (DPPH) radical scavenging methods. Phytic acid extracted from wheat bran (PAE) was highly effective in reducing TBARS values (68% ... إقراء المزيد