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Foods 2015, 4(2), 140-147; doi:10.3390/foods4020140

Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus

Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
These authors contributed equally to this work.
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Author to whom correspondence should be addressed.
Academic Editor: Christopher J. Smith
Received: 20 March 2015 / Revised: 5 May 2015 / Accepted: 7 May 2015 / Published: 12 May 2015
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Abstract

The total, soluble and insoluble oxalate contents of the leaves, stems and buds of Good-King-Henry (Blitum Bonus-Henricus) were extracted and measured using HPLC chromatography. The large, mature leaves contained 42% more total oxalate than in the small leaves and the soluble oxalate content of the large leaves was 33% higher than the smaller leaves. Cooking the mixed leaves, stems and buds in boiling water for two minutes significantly (p < 0.05) reduced the total oxalate when compared to the raw plant parts. Pesto sauce made from mixed leaves contained 257 mg total oxalate/100 g fresh weight; this was largely made up of insoluble oxalates (85% of the total oxalate content). Soup made from mixed leaves contained lower levels of total oxalates (44.26 ± 0.49 mg total oxalate/100 g fresh weight) and insoluble oxalate made up 49% of the oxalate contents. The levels of oxalates in the Good-King-Henry leaves were high, suggesting that the leaves should be consumed occasionally as a delicacy because of their unique taste rather than as a significant part of the diet. However, the products made from Good-King-Henry leaves indicated that larger amounts could be consumed as the oxalate levels were reduced by dilution and processing. View Full-Text
Keywords: total; soluble and insoluble oxalates; good-king-henry leaves; stems and buds; pesto; soup total; soluble and insoluble oxalates; good-king-henry leaves; stems and buds; pesto; soup
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Li, W.; Savage, G.P. Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus. Foods 2015, 4, 140-147.

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