Next Article in Journal
Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
Previous Article in Journal
Mineral Nutritional Yield and Nutrient Density of Locally Adapted Wheat Genotypes under Organic Production
Article Menu

Export Article

Open AccessFeature PaperArticle
Foods 2017, 6(1), 2; doi:10.3390/foods6010002

Oxalate Content of Taro Leaves Grown in Central Vietnam

1
Faculty of Animal Husbandry and Veterinary Medicine, Hue University of Agriculture and Forestry, Hue city, Vietnam
2
Faculty of Hospitality & Tourism, Hue University, Hue city, Vietnam
3
Food Group, Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Canterbury 7647, New Zealand
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Christopher J. Smith
Received: 12 September 2016 / Revised: 20 November 2016 / Accepted: 18 December 2016 / Published: 1 January 2017
View Full-Text   |   Download PDF [188 KB, uploaded 20 January 2017]

Abstract

Leaves were harvested from four different cultivars of Colocasia esculenta and three cultivars of Alocasia odora that were growing on nine different farms in central Vietnam. The total, soluble and insoluble oxalate contents of the leaves were extracted and measured using HPLC chromatography. Total calcium determinations were also carried out on the same samples. The total oxalate content of the leaves ranged from 433.8 to 856.1 mg/100 g wet matter (WM) while the soluble oxalate ranged from 147.8 to 339.7 mg/100 g WM. The proportion of soluble oxalate ranged from 28% to 41% (overall mean 35%) of the total oxalate content of the leaves. The equivalent insoluble oxalate proportion ranged from 59% to 72% of the total (overall mean 65%). There was little difference between the Colocasia esculenta and Alocasia odora taro cultivars, although the total oxalate content was significantly higher in Alocasia odora cultivars. The overall mean total calcium content was 279.5 mg/100 WM and the percentage of insoluble calcium bound as calcium oxalate ranged from 31.7% to 57.3% of the total calcium content (overall mean 47.1%). The oxalate content in taro leaves is a major factor to consider when different cultivars of taro are recommended for human or animal consumption. View Full-Text
Keywords: total; soluble and insoluble oxalates; taro leaves; calcium; calcium availability total; soluble and insoluble oxalates; taro leaves; calcium; calcium availability
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).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Du Thanh, H.; Phan Vu, H.; Vu Van, H.; Le Duc, N.; Le Minh, T.; Savage, G. Oxalate Content of Taro Leaves Grown in Central Vietnam. Foods 2017, 6, 2.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top