Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking

Judprasong, Kunchit; Charoenkiatkul, Somsri; Sungpuag, Pongtorn; Vasanachitt, Kriengkrai; Nakjamanong, Yupaporn

doi:10.1016/j.jfca.2005.04.002

Cited by 83 publications

(65 citation statements)

References 17 publications

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“…The concentration of each constituent decreases with the increase in boiling time with a significant variation. Judprasong et al 2006 also reported the significant change in oxalate content of bamboo shoots after cooking. Ascorbic acid being a water soluble vitamin has been washed-out on boiling in all the species and therefore not tabulated.…”

Section: Methodsmentioning

confidence: 88%

Precooking processing of bamboo shoots for removal of anti-nutrients

Pandey

Ojha

2011

J Food Sci Technol

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Bamboo shoots being low in fat, high in dietary fiber and rich in mineral content, like an ideal vegetable have been used traditionally. Besides nutrients, bamboo shoots also contain lethal concentration of the anti-nutrient (cyanogen) that need to be removed before human consumption. Therefore an attempt has been made to find out the best processing method for confiscation of cyanogens. B. bambos, B. tulda, D. strictus and D.asper were selected for the study. Fresh and processed bamboo shoots were analyzed for their various nutritional and antinutritional contents. Carbohydrate content in fresh shoots of studied species ranged from 2.39%-3.6%, proteins from 1.65%-2.08%, phenols from 0.36%-0.63%, cyanogens from 0.011%-0.018%, minerals did not vary significantly among the species except potassium which ranged from 0.32%-0.52%. The shoots were processed by boiling in water and different concentrations of NaCl (1%, 5% and 10%) for different intervals (10, 15, 20 and 25 min) to achieve maximum removal of cyanogens with minimum loss of nutrients. Boiling shoots in 5% NaCl for 15 min was found to be the best method for B. bamboos, 10 min boiling in 1% NaCl for B. tulda, 15 min boiling in 1% NaCl for D. strictus and 10 min boiling in 5% NaCl for D. asper. These processing methods will be very useful in utilization of bamboo shoots as these are very simple and can be used by the local inhabitants and shoot processing industries.

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Section: Methodsmentioning

confidence: 88%

Precooking processing of bamboo shoots for removal of anti-nutrients

Pandey

Ojha

2011

J Food Sci Technol

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“…This was only marginally higher than previously recorded values for this fruit, which ranged from 35.1 to 71.0 mg/100 g WM (Judprasong et al., 2006; Ruan et al., 2013; Tsi et al., 2005). The mean soluble oxalate content of the raw fruits of the three cultivars of bitter gourd analyzed in this study was 63.33 ± 5.42 mg/100 g WM.…”

Section: Discussionmentioning

confidence: 99%

“…In contrast, Judprasong et al. (2006) showed that boiling the fruit resulted in a 61.4% reduction in the soluble oxalate content of the fruit. The soluble oxalate would have been leached into the cooking water and discarded.…”

Section: Discussionmentioning

confidence: 99%

Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits

Bong

Savage

2018

Food Science & Nutrition

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The total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, and two cultivars characteristic of bitter gourd fruits grown in India and Malaysia were grown locally in the North Island of New Zealand. The mean total oxalate contents of ripe fruits from Vietnam, India, and Malaysia were 85.90 ± 8.60 mg/100 g wet matter (WM), while the mean total oxalates fell to 88.06 ± 0.95 mg/100 g FM when the fruits were wok‐fried. The mean soluble oxalate content of the total oxalate was 54.42% of the ripe fruits and 58.14% of the wok‐fried fruits. The three cultivars of bitter gourds were processed into juice by the addition of standard ingredients and then processed through a screw press to remove excess fiber. The final juices had an overall mean value of 27.11 mg of total oxalates/100 g WM; the mean soluble oxalate content was 85.5% of the total, which was much higher than that measured in the cooked gourds (mean 70.7%).

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confidence: 99%

“…), contain more than 150 mg total oxalate/100g FW, while legume seeds such as soybeans (Glycine max) and peanuts (Arachis hypogaea) contain highest and moderate amounts of total oxalate, 204 ± 14 mg and 142 ± 35 mg/ 100g fresh weight (FW), respectively [6]. The soluble oxalate levels of leafy Thai vegetables ranged from < 3 to 110 mg/100g FW [6]. The total oxalate levels in some indigenous Thai fruits and vegetables such as Phyllanthus embrica, Musa sapientum, Careya sphaerica and Eugenai grata were 2056.4 ± 27.5, 421.1 ± 2.9, 226.7 ± 2.7 and 151 ± 2.5 mg/100g FW, respectively, while the soluble oxalate content ranged from 51.3 to 1238.1 mg/ 100g FW [7].…”

mentioning

confidence: 99%

Effect of Cooking on the Oxalate Content of Selected Thai Vegetables

Juajun¹,

Vanhanen²,

Sangketkit³

et al. 2012

FNS

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Total and soluble oxalate content levels were measured in thirteen selected vegetables purchased from a local market in Surin Province in the northeast of Thailand. Total oxalate contents of the leaves, shoots and roots of the fresh vegetables ranged from 249.5 ± 12.1 to 7597.9 ± 77.6 mg oxalate/100g dry matter (DM) while soluble oxalate content ranged from 205.0 ± 2.3 to 2677.6 ± 19.0 mg oxalate/100g DM. Very high levels of total oxalates were found in three of the selected Thai vegetables, Polygonum odoratum (7597.9 ± 77.6 mg/100g DM), Piper aurantaucum (7026.6 ± 76.9 mg/100g DM) and Limnophila aromatica (6179.0 ± 23.6 mg/100g DM). However, the soluble oxalate content of L. aromatica was low and the highest soluble oxalate contents of fresh vegetables were found in P. odoratum, P. aurantuacum and Neptunia oleracea at 2677.6 ± 19.0, 2152.2 ± 65.3 and 1640.8 ± 3.4 mg/100g DM, respectively. Boiling the vegetables reduced the soluble oxalate content between 30.4 and 65.0%. The insoluble oxalate levels increased in eleven of the cooked vegetables while small decreases were observed in L. aromatica and N. oleracea.

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Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking

Cited by 83 publications

References 17 publications

Precooking processing of bamboo shoots for removal of anti-nutrients

Precooking processing of bamboo shoots for removal of anti-nutrients

Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits

Effect of Cooking on the Oxalate Content of Selected Thai Vegetables

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