| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1218311 | Journal of Food Composition and Analysis | 2013 | 5 Pages |
•Oxalate contents determined in 21 local and 9 imported fruits consumed in New Zealand.•Local fruits contain low but variable amounts of total and soluble oxalates.•All fruits studied are low in oxalate, except for the following five.•Feijoa, Indian gooseberry, carambola, rhubarb and goji berry contain high oxalate.•Rhubarb contained the highest levels of oxalates of locally grown fruits.
Total 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.
