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Egyptian dieticians typically rely on foreign databases to find out oxalate content of food due to unavailability of local databases. The soil, fertilizers, climate and cultivars are often very different. Therefore, the purpose of this study is to establish a local database of oxalate content in Egyptian grown fruits and vegetables and selected dai...
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... They are grouped with fibers under the general term sclerenchyma. 18 Their walls consist of cellulose, hemicellulose and lignin. Sclerenchyma provides the main structural support to a plant. ...
... Oxalic acid (ethanedioic acid), and its salts occur as an end product of metabolism in a number of plants. Oxalate is associated with metabolic disorders and infectious diseases 18 . The crystals are especially common in the cells bounding the air chamber of stomata which certainly require some mechanical support. ...
Chitraka Haritaki Avaleha is a Leha Kalpana (semisolid preparation of drugs, prepared with addition of jaggery and boiled with prescribed decoction) specifically indicated for oral use in treatment of nasal disorders in Ayurveda. It is also indicated in various disorders like Kshaya (Pthisis), Kasa (Cough), Peenasa (Chronic rhinitis/sinusitis), Krimi (Helminthiasis / Worm infestation), Arsha (Haemorrhoids), Swasa (Asthma/dyspnoea) and Agnimandhya (Digestive impairment). In this study, effort has been made to overcome from the controversy regarding ingredients in the finished product of Chitraka Haritaki Avaleha and attempted to standardize the final product as per guidelines of API. In present study it has been used in Nasa Arsha (Nasal Polyposis). The presence of tannins, parenchyma cells, fibers, starch grains, pollen grains, acicular and prismatic crystals of calcium oxalate, rosette crystals, stone cells etc. were the characteristic features observed in the microscopy of prepared formulation. Physicochemical analysis showed that Ash value was 2.5 % w/w, pH was 5.80, Loss on drying was 23.5 % w/w, Alcohol soluble extractive value was 69 %, Water soluble extractive value was 61 % and 97.49 % level of Total sugar in Chitraka Haritaki Avaleha.
... Notably, the U.S. department of agriculture has set up a limit on OA content in spinach at 9.70 mg per 1 g. 9 Besides food and dietary management, OA monitoring is also necessary for organic fuels, for example, ethylene glycol-based fuels. 10 Many techniques are available for the detection of OA, such as highperformance liquid chromatography, 11 coelectro-osmotic capillary electrophoreses, 12 flow injection spectrophotometry, 13 ion chromatography, 14 chemiluminescence, 15 electrochemical method, 16 and enzyme-based biosensing. ...
Synthesis of quantum dots (QDs) uses surfactants to enable its applications viable with minimum surface defects. The environmental benign method without a surfactant is a way forward for sustainable applications. Sunlight mediated synthesis of uniform ZnS QDs without a surfactant is achieved with pristine surface defects that facilitate visible light absorption. The cubic phase of QD and size are revealed using the transmission electron microscope and X-ray diffraction studies. The unique absorption property is utilized to demonstrate a cost-effective colorimetric sensor for biological toxic substances, oxalic acid using absorption spectroscopy. The unparalleled performance among the enzymatic or non-enzymatic processes for oxalic acid detection is realized, however, without any noble metal, for a wide range of 1 nM to 0.5 mM concentrations with a limit of detection of 0.2 nM. Typical inferences from organic acids, water-soluble salts, and metal ions are also investigated. Further, the role of surface defects in QDs is unfurled with photoluminescence, infrared, and Raman spectroscopic measurements, and the underlying mechanism of OA detection is elaborated. Thus, green synthesis and unmasking the influence of surface defects in ZnS QDs as demonstrated for selective detection open up for various other applications like solar cell, catalyst.
... In the edible parts of many commonly grown fruits the concentration of total oxalic acid (soluble + insoluble) is 0.02-0.6 mg g -1 FW (Noonan and Savage 1999; Nguyê ̃ n and Savage 2013a; D' Evoli et al. 2013Evoli et al. , 2015Abdel-Moemin 2014;Attalla et al. 2014;Cruz- Castillo et al. 2014). In other fruits the concentration of total oxalate can be moderate to very high: carambola (Averrhoa carambola L., star fruit; 4.36 mg g -1 FW), goji berries (Lycium barbarum L.; 1.38 mg g -1 FW) and Indian gooseberries (Phyllanthus emblica L.; 75.66 mg g -1 FW) (Nguyê ̃ n and Savage 2013a). ...
Fleshy fruits and their products are important constituents of the human diet and are also of considerable commercial importance. A large number of different organic acids are present in the fleshy parts of all fruits, but the contents of these can vary greatly both between fruits of different species and their cultivars. The presence of organic acids in the fleshy parts of fruits affects both their palatability and their utilization in fruit products. The organic acids malic, citric, isocitric, galacturonic, quinic, oxalic, and tartaric are very abundant in some fruits, and the phenolic acids and ascorbic acid are of ubiquitous occurrence in fruits. The metabolism, functions and contents of organic acids in the fleshy parts of fruits are outlined in this chapter.
... Ревень, щавель, свёкла, мангольд, петрушка содержат до 1,0 %. Томаты, баклажаны, брокколи, морковь, картофель, сельдерей, сладкий перец, фасоль содержат до 0,1 % оксалатов [3,4]. Наиболее распространённые консервы, содержащие щавелевую кислоту -томатная паста, консервированные томаты, овощные и рыбные консервы в томатной заливке, а также содержащие различные пряности. ...
... These results suggested that much of the oxalate found in parsley may be bound to calcium, making both of them unavailable for absorption. More recently [4], parsley grown in Egypt was shown to contain 156 ± 1.02 mg total oxalate/100 g WM and 33.0 ± 0.76 mg soluble oxalate/100 g WM, when measured by an enzyme kit method that used oxalate oxidase. These results were comparable to the values measured using the AOAC method [5] (150 ± 1.30 mg total oxalates/100 g WM and 30.0 ± 0.70 mg soluble oxalates/100 g WM) on the same samples. ...
... The curly leaf cultivar contained the highest % of soluble oxalate in both the leaves and stems when compared to the flat leaved cultivar ( Table 1). This study confirmed the earlier observation [4] that parsley stems contained significantly more oxalates than the leaves (total oxalates P < 0.001, soluble P < 0.01 and insoluble oxalates P < 0.05). Table 2 shows the total calcium and calcium bound in insoluble oxalate (mg/100 g DM) of the leaves and stems of flat leaf and curly leaf parsleys. ...
Abstract
The total, soluble and insoluble oxalate contents of the leaves and stems of curly leaf (Petroselinum
crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivars were extracted from
fresh tissue and measured using HPLC chromatography. There were no significant differences
between the total and insoluble oxalate contents of the leaves between the flat leaf and curly leaf
cultivars. There was a small difference (P < 0.05) between the soluble oxalate contents of the
leaves of the two cultivars. The mean total, soluble and insoluble oxalates of the leaves of the two
cultivars were 1137.0, 177.9 and 959.3 mg/100 g dry matter (DM), respectively. The mean total,
soluble and insoluble oxalate contents of the stems were 1680.7, 386.2 and 1294.5 mg/100 g DM,
respectively, and these were significantly higher than the mean values for the leaves of the two
cultivars. Insoluble oxalate made up a mean of 77.0% of the curly leaf stems and leaves compared
to a mean of 84.4% found in the flat-leaved cultivar. Unavailable calcium, that is, calcium bound to
oxalate as insoluble oxalate, made up a mean of 26.9% of the total calcium in the leaves of both
cultivars while the unavailable calcium made up 45.0% of the total calcium in the stems of the two
cultivars. Overall, the oxalate contents of both parsley cultivars are relatively high, on a dry matter
basis, but their overall contribution to dietary intake is likely to be quite small as parsley is an
herb that is only used in small amounts to garnish foods.
Keywords
Total, Soluble and Insoluble Oxalates, Total Calcium, Parsley Leaves, Calcium Availability
... They are grouped with fibers under the general term sclerenchyma. 18 Their walls consist of cellulose, hemicellulose and lignin. Sclerenchyma provides the main structural support to a plant. ...
... Oxalic acid (ethanedioic acid), and its salts occur as an end product of metabolism in a number of plants. Oxalate is associated with metabolic disorders and infectious diseases 18 . The crystals are especially common in the cells bounding the air chamber of stomata which certainly require some mechanical support. ...
Chitraka Haritaki Avaleha is a Leha Kalpana (semisolid preparation of drugs, prepared with addition of jaggery and boiled with prescribed decoction) specifically indicated for oral use in treatment of nasal disorders in Ayurveda. It is also indicated in various disorders like Kshaya (Pthisis), Kasa (Cough), Peenasa (Chronic rhinitis/sinusitis), Krimi (Helminthiasis / Worm infestation), Arsha (Haemorrhoids), Swasa (Asthma/dyspnoea) and Agnimandhya (Digestive impairment). In this study, effort has been made to overcome from the controversy regarding ingredients in the finished product of Chitraka Haritaki Avaleha and attempted to standardize the final product as per guidelines of API. In present study it has been used in Nasa Arsha (Nasal Polyposis). The presence of tannins, parenchyma cells, fibers, starch grains, pollen grains, acicular and prismatic crystals of calcium oxalate, rosette crystals, stone cells etc. were the characteristic features observed in the microscopy of prepared formulation. Physicochemical analysis showed that Ash value was 2.5 % w/w, pH was 5.80, Loss on drying was 23.5 % w/w, Alcohol soluble extractive value was 69 %, Water soluble extractive value was 61 % and 97.49 % level of Total sugar in Chitraka Haritaki Avaleha.
yang baik untuk tubuh, namun ada beberapa sayur yang bersifat toksik jika dikonsumsi secara berlebihan sehingga dapat membahayakan tubuh, salah satunya seperti sayur bayam yang mengandung oksalat. Sayuran yang mengandung tinggi oksalat dapat membahayakan, karena bersifat toksik bagi tubuh manusia yang dapat mengganggu fungsi ginjal. Oksalat akan bersenyawa dengan kalsium sehingga menyebabkan kristal kalsium oksalat, ketika mengalami peningkatan jumlah kristal kalsium oksalat dapat berisiko terjadinya proses pembentukan batu saluran kemih. Batu Saluran Kemih sangat berisiko terjadi pada laki-laki dengan rentang usia 40 hingga 65 tahun. Peneliti bertujuan untuk mengetahui Gambaran Kristal Urin Pada Pengonsumsi Sayur Hijau Di Kelurahan Pagar Dewa tahun 2024. Metode : Jenis penelitian ini menggunakan metode deskriptif yaitu mengamati kristal urin pada pengonsumsi sayur hijau di Kelurahan Pagar Dewa dengan teknik total sampling. Pemeriksaan kristal urin dilakukan dengan metode mikroskopis urin. Analisis data yang digunakan analisa univariat. Hasil : Hasil penelitian ini menunjukan bahwa Hampir seluruh 89% responden berusia dewasa dengan konsumsi sayur yang Hampir sebagiaan besar 76% responden kurang mengonsumsi sayur hijau dan Hampir keseluruhan 79% responden tidak ditemukan kristal urin. Kesimpulan : Diperoleh dari konsumsi sayur yang kurang terdapat 14% positif dan 86% negatif sedangkan dari konsumsi sayur yang cukup terdapat 44% positif dan 56% negatif dengan frekuensi usia hampir seluruh 86% dewasa.
Oxalate acid is one of the most common antinutrients found in many agricultural materials. Anti-nutritional factors are compounds capable of causing a reduction in the utilisation of nutrients when consumed as foods. Limitations in the use of food and feed occur due to the presence of these endogenous substances. This study investigates the effect of soaking in sodium chloride (NaCl) and boiling treatments on oxalate content in taro grown in North Sumatra. The results showed that all treatments had no significant effect on yield value. The soaking at 5% NaCl and boiling significantly reduced the oxalate acid content in direct relation to the longer soaking period and boiling time, respectively. The study found that boiling treatment for 5 min gave the best result in oxalate acid reduction, with 96.63% remaining at 42.42 mg/100 g compared to the fresh sample (1272.56 mg/100 g). Among all treated samples, only samples boiled for 5 min were considered safe to consume based on their toxicity level, which was below 50 mg/100 g but still not recommended since the value was above 25 mg/100 g. Further treatments need to be considered to lower the amount to below its safe level. All treatments showed no significant difference in colour property, which indicated that the treatments did not affect the sample characteristics, but the total starch content of the soaked sample was significantly reduced due to starch diffusion in water.
Oxalic acid is among the most abundant organic acids found in different biospheres, including plants, as an end product of metabolism. It forms either soluble or insoluble salts with monovalent or divalent cations, respectively. Then, consumption of oxalic acid-rich foods in human diets, particularly leafy vegetables (e.g., spinach, tea, and rhubarb), affects minerals absorption such as calcium. Meanwhile, its high level in blood is associated with many diseases such as hyperoxaluria systemic oxalosis and is thus classified among potential anti-nutrients. Various factors have affected oxalic acid levels in foods, including agricultural traits and consumption practices. Hence, the current review aimed at rediscovering oxalic acid dietary sources, metabolism, and the various processes employed to reduce its content in foods, and consequently, health harmful effects. Among them are physical/cooking, chemical, fermentation, and biotechnological processing. Recent biotechnological approaches have been attempted to produce transgenic crops remodeling oxalate metabolism, particularly its degradation. The soluble form of oxalate seems to be better absorbed and more harmful than insoluble salts in foods aiding in kidney stones formation. Cooking (e.g., boiling, microwaving, and steaming) appears as a useful management strategy to reduce soluble oxalate and, therefore, lowering oxaluria. The present review provides new perspectives on different processing methods to lower oxalate in essential vegetables highlighting their advantages or any limitations to aid improve these foods nutritional value and consumption.
The study assessed the nutritional and sensory properties of a gluten‐free biscuit from blends of high‐quality cassava flour (HQCF) and walnut flour (WF). Design expert software was used to determine the compositing level with HQCF (minimum of 70 g and maximum of 80 g) and WF (minimum of 15 g and maximum of 30 g). Supplementation of HQCF with WF significantly influenced the water absorption capacity of the flours. Carbohydrate (58.04‐67.72%), diameter (2.98‐3.70 mm) and thickness (0.54‐ 0.79 mm) content of the biscuit decreased with increasing WF substitution, while protein (7.04 ‐ 10.50%), in vitro protein digestibility (16.99 ‐ 18.61 %) and fat (17.00 ‐ 22.33 %) of the biscuit samples increased with increasing levels of WF. Antinutrient content including oxalate (0.15 ‐ 0.25 mg/g), phytate (0.07 ‐ 0.25 mg/g), cyanide (0.03 ‐ 0.11 mg/g) and tannin (0.10 ‐ 0.36 mg/g) of the biscuits were within recommended safe limits.
