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Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus.

Authors
  • Li, Wanying1
  • Savage, Geoffrey P2
  • 1 Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand. [email protected] , (New Zealand)
  • 2 Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand. [email protected] , (New Zealand)
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
May 12, 2015
Volume
4
Issue
2
Pages
140–147
Identifiers
DOI: 10.3390/foods4020140
PMID: 28231194
Source
Medline
Keywords
License
Unknown

Abstract

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.

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