Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of Oxalic Acid of Various Vegetables Consumed in Korea

  • Kim, Dae-Jung (Department of Interdisciplinary Program of Biotechnology Industry, Chungbuk National University) ;
  • Kim, Hoi-Kyung (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Myung-Hee (School of Food Technology and Food Service Industry, Yeungnam University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2007.08.31
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Abstract

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 >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. Eggplant, carrot, leak, ginger root, spinach, burdock, and sweet pepper contained more than 90% soluble oxalate in total oxalate content. However, all oxalates detected in lettuce and celery were insoluble. Oxalate was not detected in shepherd's purse, bellflower root, garlic, radish root, broccoli, cabbage, onion, lotus root, adlay, cucumber, kale, and pumpkin. These observations provide useful information needed for selection of vegetables.

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References

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