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dc.contributor.authorBong, Wen-Chunen
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2018-12-12T01:49:54Z
dc.date.available2018-10-23en
dc.date.issued2018-11-28en
dc.date.submitted2018-05-28en
dc.identifier.citationBong, W-C., & Savage, G.P. (2018). Oxalate content of raw, wok-fried, and juice made from bitter gourd fruits. Food Science & Nutrition, 6(8), 2015–2019. doi:10.1002/fsn3.706en
dc.identifier.issn2048-7177en
dc.identifier.urihttps://hdl.handle.net/10182/10399
dc.description.abstractThe total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, and two cultivars characteristic of bitter gourd fruits grown in India and Malaysia were grown locally in the North Island of New Zealand. The mean total oxalate contents of ripe fruits from Vietnam, India, and Malaysia were 85.90 ± 8.60 mg/100 g wet matter (WM), while the mean total oxalates fell to 88.06 ± 0.95 mg/100 g FM when the fruits were wok‐fried. The mean soluble oxalate content of the total oxalate was 54.42% of the ripe fruits and 58.14% of the wok‐fried fruits. The three cultivars of bitter gourds were processed into juice by the addition of standard ingredients and then processed through a screw press to remove excess fiber. The final juices had an overall mean value of 27.11 mg of total oxalates/100 g WM; the mean soluble oxalate content was 85.5% of the total, which was much higher than that measured in the cooked gourds (mean 70.7%).en
dc.format.extent2015-2019en
dc.language.isoenen
dc.publisherWiley Open Accessen
dc.relationThe original publication is available from - Wiley Open Access - https://doi.org/10.1002/fsn3.706 - https://doi.org/10.1002/fsn3.706en
dc.relation.urihttps://doi.org/10.1002/fsn3.706en
dc.rights© 2018 The Authors.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectjuicingen
dc.subjectsoluble and insoluble oxalatesen
dc.subjecttotalen
dc.subjectwok-fryingen
dc.subjectwok‐fryingen
dc.titleOxalate content of raw, wok‐fried, and juice made from bitter gourd fruitsen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.unitLearning, Teaching and Libraryen
dc.identifier.doi10.1002/fsn3.706en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090803 Food Nutritional Balanceen
dc.subject.anzsrc090805 Food Processingen
dc.subject.anzsrc1111 Nutrition and Dieteticsen
dc.relation.isPartOfFood Science & Nutritionen
pubs.issue8en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Learning, Teaching and Library
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublished onlineen
pubs.publisher-urlhttps://doi.org/10.1002/fsn3.706en
pubs.volume6en
dc.identifier.eissn2048-7177en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-1743-6412
lu.identifier.orcid0000-0002-6571-3197


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