Oxalate content of New Zealand grown and imported fruits.

摘要

Total and soluble oxalate contents of 21 locally grown and 9 imported fruits commonly consumed in New Zealand were determined by extracting total oxalates with 2 M HCL for 20 min and soluble oxalates with nanopure water for 20 min at room temperature (21 degrees C). The extracted oxalates were analysed by ion exchange HPLC. Total oxalate content of locally grown fruit ranged from 2.0 to 640.2 mg/100 g fresh weight (FW) while the soluble oxalate ranged from not detected to 431.3 mg/100 g FW. The total oxalate content of a selection of imported fruits ranged from 2.9 to 7566.5 mg/100 g FW and the soluble oxalate content ranged from 1.2 to 3855.4 mg/100 g FW. Very high levels of total oxalates were measured in 2 imported fruits, Indian gooseberry (Phyllanthus emblica L.) and carambola (Averrhoa carambola L., star fruit), and in New Zealand-grown rhubarb (Rheum rhabarbarum L.), at 7566.5, 436.1 and 640.2 mg/100 g FW, respectively, and their soluble oxalates were also the highest measured of all the fruits. All rights reserved, Elsevier.