Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

作者：Bong Wen Chun; Vanhanen Leo P; Savage Geoffrey P^*

来源：Food Chemistry, 2017, 221: 54-57.

DOI：10.1016/j.foodchem.2016.10.031

• Spinach
• Soluble oxalate
• Calcium salts
• pH

Spinach (Spinacia oleracea L.) is often used as a base vegetable to make green juices that are promoted as healthy dietary alternatives. Spinach is known to contain significant amounts of oxalates, which are toxic and, if consumed regularly, can lead to the development of kidney stones. This research investigates adding 50-500 mg increments of calcium carbonate, calcium chloride, calcium citrate and calcium sulphate to 100 g of raw homogenates of spinach to determine whether calcium would combine with the soluble oxalate present in the spinach. Calcium chloride was the most effective additive while calcium carbonate was the least effective. The formation of insoluble oxalate after incubation at 25 degrees C for 30 min is a simple practical step that can be incorporated into the juicing process. This would make the juice considerably safer to consume on a regular basis.

• 出版日期2017-4-15