Oxalate Content of Taro Leaves Grown in Central Vietnam

Foods

Geoffrey Savage¹  Ngoan Le Duc²  Hang Du Thanh²  Hai Phan Vu²  Hai Vu Van²  Tuan Le Minh³ 

[1] Tourism, Hue University, Hue city, Vietnam;Faculty of Animal Husbandry and Veterinary Medicine, Hue University of Agriculture and Forestry, Hue city, Vietnam;;Faculty of Hospitality &

关键词: total;    soluble and insoluble oxalates;    taro leaves;    calcium;    calcium availability;   

DOI  :  10.3390/foods6010002

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown