Analysis of Oxalic Acid of Various Vegetables Consumed in Korea
2007
Kim, D.J. (Chungbuk National University, Cheongju, Republic of Korea) | Kim, H.K. (Chungbuk National University, Cheongju, Republic of Korea) | Kim, M.H. (Yeungnam University, Gyeongsan, Republic of Korea) | Lee, J.S. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
Many vegetables contain oxalate at various levels depending on their type and family. Oxalate is known to reduce mineral bioavailability from foods. The following study was conducted to determine soluble and total oxalate contents in 32 plant samples commonly consumed in Korea using high-performance liquid chromatography (HPLC). Chard, amaranth, and spinach contained total oxalate of greater than 1,000 mg/100 g. Approximately 45% of the oxalate in amaranth is insoluble, whereas 74.46 and 92.45% of the oxalates in chard and spinach, respectively, was soluble oxalates, which may be removed by blanching.
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