Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus
The total, soluble and insoluble oxalate contents of the leaves, stems and buds of Good-King-Henry (Blitum Bonus-Henricus) were extracted and measured using HPLC chromatography. The large, mature leaves contained 42% more total oxalate than in the small leaves and the soluble oxalate content of the...
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2015-05-01
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doaj-ad87d8cbf55844a78c78a7849cbb88d72020-11-25T00:37:05ZengMDPI AGFoods2304-81582015-05-014214014710.3390/foods4020140foods4020140Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-HenricusWanying Li0Geoffrey P. Savage1Food 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 ZealandThe total, soluble and insoluble oxalate contents of the leaves, stems and buds of Good-King-Henry (Blitum Bonus-Henricus) were extracted and measured using HPLC chromatography. The large, mature leaves contained 42% more total oxalate than in the small leaves and the soluble oxalate content of the large leaves was 33% higher than the smaller leaves. Cooking the mixed leaves, stems and buds in boiling water for two minutes significantly (p < 0.05) reduced the total oxalate when compared to the raw plant parts. Pesto sauce made from mixed leaves contained 257 mg total oxalate/100 g fresh weight; this was largely made up of insoluble oxalates (85% of the total oxalate content). Soup made from mixed leaves contained lower levels of total oxalates (44.26 ± 0.49 mg total oxalate/100 g fresh weight) and insoluble oxalate made up 49% of the oxalate contents. The levels of oxalates in the Good-King-Henry leaves were high, suggesting that the leaves should be consumed occasionally as a delicacy because of their unique taste rather than as a significant part of the diet. However, the products made from Good-King-Henry leaves indicated that larger amounts could be consumed as the oxalate levels were reduced by dilution and processing.http://www.mdpi.com/2304-8158/4/2/140totalsoluble and insoluble oxalatesgood-king-henry leavesstems and budspestosoup |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Wanying Li Geoffrey P. Savage |
spellingShingle |
Wanying Li Geoffrey P. Savage Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus Foods total soluble and insoluble oxalates good-king-henry leaves stems and buds pesto soup |
author_facet |
Wanying Li Geoffrey P. Savage |
author_sort |
Wanying Li |
title |
Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus |
title_short |
Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus |
title_full |
Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus |
title_fullStr |
Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus |
title_full_unstemmed |
Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus |
title_sort |
oxalate content of the herb good-king-henry, blitum bonus-henricus |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2015-05-01 |
description |
The total, soluble and insoluble oxalate contents of the leaves, stems and buds of Good-King-Henry (Blitum Bonus-Henricus) were extracted and measured using HPLC chromatography. The large, mature leaves contained 42% more total oxalate than in the small leaves and the soluble oxalate content of the large leaves was 33% higher than the smaller leaves. Cooking the mixed leaves, stems and buds in boiling water for two minutes significantly (p < 0.05) reduced the total oxalate when compared to the raw plant parts. Pesto sauce made from mixed leaves contained 257 mg total oxalate/100 g fresh weight; this was largely made up of insoluble oxalates (85% of the total oxalate content). Soup made from mixed leaves contained lower levels of total oxalates (44.26 ± 0.49 mg total oxalate/100 g fresh weight) and insoluble oxalate made up 49% of the oxalate contents. The levels of oxalates in the Good-King-Henry leaves were high, suggesting that the leaves should be consumed occasionally as a delicacy because of their unique taste rather than as a significant part of the diet. However, the products made from Good-King-Henry leaves indicated that larger amounts could be consumed as the oxalate levels were reduced by dilution and processing. |
topic |
total soluble and insoluble oxalates good-king-henry leaves stems and buds pesto soup |
url |
http://www.mdpi.com/2304-8158/4/2/140 |
work_keys_str_mv |
AT wanyingli oxalatecontentoftheherbgoodkinghenryblitumbonushenricus AT geoffreypsavage oxalatecontentoftheherbgoodkinghenryblitumbonushenricus |
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