The present study evaluated the effects of cooking on the total, soluble and insoluble oxalate contents in six different types of locally consumed vegetables and beans (spinach, carrots, beet root, white bean, red bean and soybean). The foods were cooked in water until they reached the soft consistency (12-15 min for vegetable and 2 h for beans). The raw and cooked samples were analyzed for their soluble and insoluble oxalate contents using the HPLC techniques. The total oxalate content of raw spinach, carrot, beet root, white bean, red bean and soybean, were found to be 978 ± 5, 49 ± 7, 67 ± 12, 158 ± 16, 113 ± 15, and 497 ± 22 mg/100 g of fresh weight respectively. The total oxalate contents of these foods after boiling were 477 ± 8, 16 ± 9, 52 ± 14, 47 ± 17, 72 ± 17, and 224 ± 25 mg/100 g of fresh weight respectively. The results showed that boiling significantly (P < 0.05) reduced both soluble and insoluble oxalate contents. More losses were observed in the soluble than the insoluble oxalates. The reduction in soluble oxalate in different vegetables ranged from 16 to 66% whereas in beans ranged from 40 to 77%. The data suggests that the use of boiled vegetables can be an effective strategy for reducing the dietary intake of oxalates in individuals predisposed to the development of kidney stones.
The core objective of the current research was to explore the functional worth of apple pomace and mango peel powders (APP and MPP). For the purpose, apple pomace and mango peel were obtained from Mitchell's Industry, Okara, Pakistan, while all-purpose flour (APF) was purchased from local market. The results showed that both APP and MPP were lower in fat, protein and caloric contents than APF, while higher in total and soluble dietary fibers contents. The total dietary fiber contents from APP and MPP were 68.46 and 64.75%, respectively. The total phenolics and total flavonoids contents of MPP were found to be higher than APP and APF. The DPPH radical scavenging activity in term of IC50 value of APF, APP and MPP was 104.82, 17.65 and 2.94 μg/mL, respectively. Conclusively, the waste products from apple and mango-processing industries could be better source of nutrition in place of APF.
PRACTICAL APPLICATIONSProduction of waste from food industrial sector represents an immense problem to be dealt with. These wastes are rich source for essential indigestible components and bioactive compounds. The present study emphasizes on the importance of these waste products compared with all-purpose flour to improve nutritional, physiological and antioxidant potential of the food product and can be beneficial as economic resource to develop dietary interventions.
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