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dc.contributor.authorVanhanen, Leo P.en
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2017-04-19T23:42:13Z
dc.date.available2015-08-04en
dc.date.issued2015-06en
dc.identifier.citationVanhanen, L., & Savage, G. (2015). Comparison of oxalate contents and recovery from two green juices prepared using a masticating juicer or a high speed blender. NFS Journal, 1, 20-23. doi:10.1016/j.nfs.2015.07.002en
dc.identifier.issn2352-3646en
dc.identifier.urihttps://hdl.handle.net/10182/8024
dc.description.abstract© 2015 The Authors. Background: Juicing is a popular health trend where green juice is prepared from a range of common vegetables. If spinach is included in the mix then the juice may contain significant quantities of oxalates and these are not safe to consume regularly in large amounts as they predispose some people to kidney stone formation. Methods: Green juice, prepared from spinach and other common vegetables using a high speed blender that produced a juice containing all the original fiber of the processed raw vegetables, was compared with a juice produced using a masticating juicer, where the pulp containing most of the fiber was discarded in the process. The oxalate contents of both juices were measured using HPLC chromatography. Results: Two juices were prepared using each processing method, one juice contained a high level of spinach, which resulted in a juice containing high levels of total, soluble and insoluble oxalates; the other was a juice mixture made from the same combination of vegetables but containing half the level of spinach, which resulted in a juice containing considerably (P < 0.001) lower levels of oxalates. Removal of the pulp fraction from the green vegetable juice had resulted in significantly (P < 0.01) higher levels of oxalates in the remaining juices made from both levels of spinach. Conclusion: Green juices prepared using common vegetables can contain high levels of soluble oxalates, which will vary with the type and proportion of vegetables used and whether or not the pulp fraction was retained during processing.en
dc.format.extent20-23 (4)en
dc.language.isoenen
dc.publisherElsevier B.V. on behalf of the Society of Nutrition and Food Scienceen
dc.relationThe original publication is available from - Elsevier B.V. on behalf of the Society of Nutrition and Food Science - https://doi.org/10.1016/j.nfs.2015.07.002en
dc.relation.urihttp://dx.doi.org/10.1016/j.nfs.2015.07.002en
dc.relation.urihttps://doi.org/10.1016/j.nfs.2015.07.002en
dc.rights© 2015 The Authors. Published by Elsevier GmbH. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectgreen juiceen
dc.subjectmasticating juiceren
dc.subjecthigh speed blenderen
dc.subjecttotalen
dc.subjectsoluble and insoluble oxalatesen
dc.titleComparison of oxalate contents and recovery from two green juices prepared using a masticating juicer or a high speed blenderen
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.doi10.1016/j.nfs.2015.07.002en
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (excl. Wine)en
dc.subject.anzsrc090805 Food Processingen
dc.relation.isPartOfNFS Journalen
pubs.notesDate of acceptance: 27 Jul 2015en
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.volume1en
dc.identifier.eissn2352-3646en
dc.rights.licenceAttribution-NonCommercial-NoDerivativesen
lu.identifier.orcid0000-0003-3019-6748
lu.identifier.orcid0000-0002-6571-3197


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