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dc.contributor.authorLi, W.en
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2015-07-08T23:38:24Z
dc.date.issued2015-05-12en
dc.date.submitted2015-05-07en
dc.identifier.citationLi, W. & Savage, G.P. (2015). Oxalate content of the herb Good-King-Henry, Blitum Bonus-Henricus. Foods, 4, p. 140-147. doi:10.3390/foods4020140en
dc.identifier.issn2304-8158en
dc.identifier.urihttps://hdl.handle.net/10182/6607
dc.description.abstractThe 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.en
dc.format.extent140-147en
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/foods4020140en
dc.relation.urihttp://www.mdpi.com/2304-8158/4/2/140en
dc.relation.urihttps://doi.org/10.3390/foods4020140en
dc.rights© 2015 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjecttotalen
dc.subjectsoluble and insoluble oxalatesen
dc.subjectgood-king-henry leavesen
dc.subjectstems and budsen
dc.subjectpestoen
dc.subjectsoupen
dc.titleOxalate content of the herb Good-King-Henry, Blitum bonus-henricusen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.3390/foods4020140en
dc.subject.anzsrc0908 Food Sciencesen
dc.relation.isPartOfFoodsen
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/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume4en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-6571-3197


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