Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)
Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver beet contains high oxalate concentrations and consumption of high levels can...
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2014-04-01
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doaj-3caadc3138364ee9bcf24bceda0ce1b62020-11-24T22:01:19ZengMDPI AGFoods2304-81582014-04-013226927810.3390/foods3020269foods3020269Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)Yukiko Wadamori0Leo Vanhanen1Geoffrey P. Savage2Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New ZealandFood Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New ZealandFood Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New ZealandTotal, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver beet contains high oxalate concentrations and consumption of high levels can cause the development of kidney stones in some people, the reduction of oxalate during preparation and fermentation of kimchi was investigated. The silver beet stems and leaves were soaked in a 10% brine solution for 11 h and then washed in cold tap water. The total, soluble and insoluble oxalate contents of the silver beet leaves were reduced by soaking in brine, from 4275.81 ± 165.48 mg/100 g to 3709.49 ± 216.51 mg/100 g fresh weight (FW). Fermenting the kimchi for 5 days at 19.3 ± 0.8 °C in 5 L ceramic jars with a water airtight seal resulted in a mean 38.50% reduction in total oxalate content and a mean 22.86% reduction in soluble oxalates. The total calcium content was essentially the same before and after the fermentation of the kimchi (mean 296.1 mg/100 g FW). The study showed that fermentation of kimchi significantly (p < 0.05) reduced the total oxalate concentration in the initial mix from 609.32 ± 15.69 to 374.71 ± 7.94 mg/100 g FW in the final mix which led to a 72.3% reduction in the amount of calcium bound to insoluble oxalate.http://www.mdpi.com/2304-8158/3/2/269total, soluble and insoluble oxalateskimchilactobacillicalcium |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yukiko Wadamori Leo Vanhanen Geoffrey P. Savage |
spellingShingle |
Yukiko Wadamori Leo Vanhanen Geoffrey P. Savage Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla) Foods total, soluble and insoluble oxalates kimchi lactobacilli calcium |
author_facet |
Yukiko Wadamori Leo Vanhanen Geoffrey P. Savage |
author_sort |
Yukiko Wadamori |
title |
Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla) |
title_short |
Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla) |
title_full |
Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla) |
title_fullStr |
Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla) |
title_full_unstemmed |
Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla) |
title_sort |
effect of kimchi fermentation on oxalate levels in silver beet (beta vulgaris var. cicla) |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2014-04-01 |
description |
Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver beet contains high oxalate concentrations and consumption of high levels can cause the development of kidney stones in some people, the reduction of oxalate during preparation and fermentation of kimchi was investigated. The silver beet stems and leaves were soaked in a 10% brine solution for 11 h and then washed in cold tap water. The total, soluble and insoluble oxalate contents of the silver beet leaves were reduced by soaking in brine, from 4275.81 ± 165.48 mg/100 g to 3709.49 ± 216.51 mg/100 g fresh weight (FW). Fermenting the kimchi for 5 days at 19.3 ± 0.8 °C in 5 L ceramic jars with a water airtight seal resulted in a mean 38.50% reduction in total oxalate content and a mean 22.86% reduction in soluble oxalates. The total calcium content was essentially the same before and after the fermentation of the kimchi (mean 296.1 mg/100 g FW). The study showed that fermentation of kimchi significantly (p < 0.05) reduced the total oxalate concentration in the initial mix from 609.32 ± 15.69 to 374.71 ± 7.94 mg/100 g FW in the final mix which led to a 72.3% reduction in the amount of calcium bound to insoluble oxalate. |
topic |
total, soluble and insoluble oxalates kimchi lactobacilli calcium |
url |
http://www.mdpi.com/2304-8158/3/2/269 |
work_keys_str_mv |
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