Nguyen, HVHSavage, GP2017-10-032013-08-222013-092013-06-24Nguyen, H.V.H., & Savage, G.P. (2013). Oxalate content of New Zealand grown and imported fruits. Journal of Food Composition and Analysis, 31(2), 180-184. doi:10.1016/j.jfca.2013.06.0010889-1575270GY (isidoc)https://hdl.handle.net/10182/8656Total and soluble oxalate contents of 21 locally grown and 9 imported fruits commonly consumed in New Zealand were determined by extracting total oxalates with 2 M HCL for 20 min and soluble oxalates with nanopure water for 20 min at room temperature (21°C). The extracted oxalates were analysed by ion exchange HPLC. Total oxalate content of locally grown fruit ranged from 2.0 to 640.2 mg/100 g fresh weight (FW) while the soluble oxalate ranged from not detected to 431.3 mg/100 g FW. The total oxalate content of a selection of imported fruits ranged from 2.9 to 7566.5 mg/100 g FW and the soluble oxalate content ranged from 1.2 to 3855.4 mg/100 g FW. Very high levels of total oxalates were measured in 2 imported fruits, Indian gooseberry (Phyllanthus emblica L.) and carambola (Averrhoa carambola L., star fruit), and in New Zealand-grown rhubarb (Rheum rhabarbarum L.), at 7566.5, 436.1 and 640.2 mg/100 g FW, respectively, and their soluble oxalates were also the highest measured of all the fruits.pp.180-184en© 2013 Elsevier Inc. All rights reserved.food analysisfood compositionfood safetysoluble oxalateinsoluble oxalatetotal oxalatefruitimported fruitCarambolaAverrhoa carambola L.Indian gooseberryPhyllanthus emblica L.feijoaAcca sellowiana (O. Berg) Burretgoji berriesLycium barbarum L.rhubarbRheum rhabarbarum L.Journal Article10.1016/j.jfca.2013.06.001ANZSRC::090803 Food Nutritional BalanceANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)1096-0481ANZSRC::3006 Food sciences