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标题：Oxalate Content of the Herb Good-King-Henry, Blitum Bonus-Henricus
本地全文：下载
作者：Wanying Li ; Geoffrey P. Savage
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2015
卷号：4
期号：2
页码：140-147
DOI：10.3390/foods4020140
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：total; soluble and insoluble oxalates; good-king-henry leaves; stems and buds; pesto; soup total ; soluble and insoluble oxalates ; good-king-henry leaves ; stems and buds ; pesto ; soup