Document Detail


The effect of soaking and cooking on the oxalate content of taro leaves.
MedLine Citation:
PMID:  17135028     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Pacific Island people commonly eat taro (Colocasia esculenta var. Schott) as a staple food in their home islands and also like to consume this familiar food when living in New Zealand. Some of these foods are imported from the islands and some attempts are, currently, being made to grow these crops in New Zealand. The taro leaves in this experiment were grown in a greenhouse in the North Island of New Zealand. The soluble oxalate content of the raw leaves was 236.10 mg oxalate/100 g wet matter (WM). Soaking the raw leaves in water for 30 min marginally reduces the soluble oxalate content by leaching into the tap water. Soaking for 18 h results in a 26% reduction in the soluble oxalate content of the raw leaves. During the soaking treatments the insoluble oxalate (calcium oxalate) content of the leaves remained constant (mean 171.64 mg oxalate/100 g WM). Boiling the taro leaves resulted in a 36% loss of soluble oxalates, while the soluble oxalate content of baked tissue was very similar to the raw tissue. The mean insoluble oxalate content of the raw, boiled and baked tissue was 226.28 mg oxalate/100 g WM. Overall, boiling the taro leaves was an effective way of reducing the soluble oxalate content of the cooked tissue.
Authors:
G P Savage; M Dubois
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  57     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:    2006 Aug-Sep
Date Detail:
Created Date:  2006-11-30     Completed Date:  2007-06-29     Revised Date:  2009-11-03    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  376-81     Citation Subset:  IM    
Affiliation:
Food Group, ALSD, Lincoln University, Canterbury, New Zealand. savage@lincoln.ac.nz
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MeSH Terms
Descriptor/Qualifier:
Colocasia / chemistry*,  physiology
Cookery
Food Handling / methods*
New Zealand
Oxalates / analysis*
Plant Leaves / chemistry,  physiology
Solubility
Chemical
Reg. No./Substance:
0/Oxalates

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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