Oxalate Content of Taro Leaves Grown in Central Vietnam
| Autor: | Geoffrey P. Savage, Hai Vu Van, Tuan Le Minh, Ngoan Le Duc, Hai Phan Vu, Hang Du Thanh |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
calcium availability Health (social science) Calcium oxalate chemistry.chemical_element Plant Science Calcium lcsh:Chemical technology Health Professions (miscellaneous) Microbiology High-performance liquid chromatography Oxalate Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Botany Taro leaves lcsh:TP1-1185 Cultivar total 030109 nutrition & dietetics calcium biology soluble and insoluble oxalates 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Colocasia esculenta taro leaves Horticulture chemistry Food Science Alocasia odora |
| Zdroj: | Foods Foods, Vol 6, Iss 1, p 2 (2017) Foods; Volume 6; Issue 1; Pages: 2 |
| ISSN: | 2304-8158 |
| Popis: | Leaves were harvested from four different cultivars of Colocasia esculenta and three cultivars of Alocasia odora that were growing on nine different farms in central Vietnam. The total, soluble and insoluble oxalate contents of the leaves were extracted and measured using HPLC chromatography. Total calcium determinations were also carried out on the same samples. The total oxalate content of the leaves ranged from 433.8 to 856.1 mg/100 g wet matter (WM) while the soluble oxalate ranged from 147.8 to 339.7 mg/100 g WM. The proportion of soluble oxalate ranged from 28% to 41% (overall mean 35%) of the total oxalate content of the leaves. The equivalent insoluble oxalate proportion ranged from 59% to 72% of the total (overall mean 65%). There was little difference between the Colocasia esculenta and Alocasia odora taro cultivars, although the total oxalate content was significantly higher in Alocasia odora cultivars. The overall mean total calcium content was 279.5 mg/100 WM and the percentage of insoluble calcium bound as calcium oxalate ranged from 31.7% to 57.3% of the total calcium content (overall mean 47.1%). The oxalate content in taro leaves is a major factor to consider when different cultivars of taro are recommended for human or animal consumption. |
| Databáze: | OpenAIRE |
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