Next Article in Journal
Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels
Previous Article in Journal
Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food
Article Menu

Export Article

Open AccessArticle

Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (Chenopodium album) Leaves

Department of Food, Wine and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 21 November 2018 / Revised: 13 December 2018 / Accepted: 17 December 2018 / Published: 21 December 2018
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Full-Text   |   PDF [207 KB, uploaded 21 December 2018]   |   Review Reports

Abstract

The total, soluble, and insoluble oxalate contents of fresh and wok-fried fat hen (Chenopodium album) leaves were extracted and measured using High pressure liquid chromatography. The total oxalate content of the raw leaves was 1112.4 mg/100 g dry matter (DM), and the levels were significantly reduced by boiling (682.8 mg/100 g DM) or cooking the leaves in a wok (883.6 mg/100 g DM). The percentages of soluble oxalate contents in the total oxalates of the raw and boiled leaves were similar (mean 75%), while the proportion of soluble oxalate content in the wok-fried leaves was reduced to 53.4% of the total, giving a significant increase in the insoluble oxalate content of the wok-fried leaves. The percentage of insoluble calcium in the total calcium was significantly reduced (p < 0.05) when the leaves were boiled, but the insoluble oxalate content significantly increased (67.2%) in the wok-fried leaves when compared to the content of the original raw leaves. Processing the cooked leaves into pesto or extracting the juice gave final products that contained significantly reduced total and soluble oxalate contents. The addition of calcium chloride to the juice caused a very small reduction in the soluble oxalate content in the juice. View Full-Text
Keywords: total; soluble and insoluble oxalates; calcium; boiling; wok frying; pesto; juicing total; soluble and insoluble oxalates; calcium; boiling; wok frying; pesto; juicing
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

Share & Cite This Article

MDPI and ACS Style

Savage, G.; Vanhanen, L. Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (Chenopodium album) Leaves. Foods 2019, 8, 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