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Oxalate Content of Taro Leaves Grown in Central Vietnam

1,†,* , 1,†
Faculty of Animal Husbandry and Veterinary Medicine, Hue University of Agriculture and Forestry, Hue city, Vietnam
Faculty of Hospitality & Tourism, Hue University, Hue city, Vietnam
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
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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).

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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.

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