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dc.contributor.authorSavage, Geoffrey P.en
dc.contributor.authorVanhanen, Leo P.en
dc.date.accessioned2016-05-05T23:44:48Z
dc.date.issued2015-12-16en
dc.date.submitted2015-12-13en
dc.identifier.citationSavage, G. and Vanhanen, L. (2015). Calcium and Oxalate Contents of Curly Leaf (Petroselinum crispum) and Flat Leaf (P. crispum var. neapolitanum) Parsley Cultivars. Food and Nutrition Sciences, 6, 1565 - 1570. https://doi.org/10.4236/fns.2015.616161en
dc.identifier.issn2157-944Xen
dc.identifier.urihttps://hdl.handle.net/10182/6949
dc.description.abstractThe total, soluble and insoluble oxalate contents of the leaves and stems of curly leaf (Petroselinum crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivarswere extracted from fresh tissue and measured using HPLC chromatography. There were no significant differences between the total and insoluble oxalate contents of the leaves between the flat leaf and curly leaf cultivars. There was a small difference (P < 0.05) between the soluble oxalate contents of the leaves of the two cultivars. The mean total, soluble and insoluble oxalates of the leaves of the two cultivars were 1137.0, 177.9 and 959.3 mg/100 g dry matter (DM), respectively. The mean total, soluble and insoluble oxalate contents of the stems were 1680.7, 386.2 and 1294.5 mg/100 g DM, respectively, and these were significantly higher than the mean values for the leaves of the two cultivars. Insoluble oxalate made up a mean of 77.0% of the curly leaf stems and leaves compared to a mean of 84.4% found in the flat-leaved cultivar. Unavailable calcium, that is, calcium bound to oxalate as insoluble oxalate, made up a mean of 26.9% of the total calcium in the leaves of both cultivars while the unavailable calcium made up 45.0% of the total calcium in the stems of the two cultivars. Overall, the oxalate contents of both parsley cultivars are relatively high, on a dry matter basis, but their overall contribution to dietary intake is likely to be quite small as parsley is an herb that is only used in small amounts to garnish foods.en
dc.format.extent1565-1570en
dc.language.isoenen
dc.publisherScientific Research Publishingen
dc.relationThe original publication is available from - Scientific Research Publishing - https://doi.org/10.4236/fns.2015.616161en
dc.relation.urihttps://doi.org/10.4236/fns.2015.616161en
dc.rightsCopyright © 2015 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY)en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectTotalen
dc.subjectSoluable and Insoluble Oxalatesen
dc.subjectTotal Calciumen
dc.subjectParsley Leavesen
dc.subjectCalcium Availabilityen
dc.titleCalcium and oxalate contents of curly leaf (Petroselinum crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivarsen
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.doi10.4236/fns.2015.616161en
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
dc.subject.anzsrc1001 Agricultural Biotechnologyen
dc.subject.anzsrc1111 Nutrition and Dieteticsen
dc.relation.isPartOfFood and Nutrition Sciencesen
pubs.issue16en
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/PE20
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume6en
dc.identifier.eissn2157-9458en
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-6571-3197
lu.identifier.orcid0000-0003-3019-6748


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