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

Autor:	Yupaporn Nakjamanong, Kriengkrai Vasanachitt, Kunchit Judprasong, Pongtorn Sungpuag, Somsri Charoenkiatkul
Rok vydání:	2006
Předmět:	biology Chemistry Bambusa food and beverages biology.organism_classification Bamboo shoot Oxalate Arachis hypogaea chemistry.chemical_compound Horticulture Agronomy Cocos nucifera Leaching (agriculture) Legume Convolvulus Food Science
Zdroj:	Journal of Food Composition and Analysis. 19:340-347
ISSN:	0889-1575
DOI:	10.1016/j.jfca.2005.04.002
Popis:	This study was conducted to determine soluble and total oxalate contents in common vegetables, cereal grains and legume seeds and the effect of household cooking on these substances. Each food sample was randomly purchased from three main representative markets in metropolitan area of Bangkok, Thailand. Soluble and total oxalates were determined by high-performance liquid chromatography (HPLC). The limit of quantitation for the oxalates was 3 mg/100 g. All studied vegetables contained relatively small amounts of total oxalate (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b151ac10985d24c4092711ae27da9269 https://doi.org/10.1016/j.jfca.2005.04.002 Zobrazit plný text záznamu Full Text from ScienceDirect