The Eeffect of Soaking on the Soluble Oxalic Acid Content of Spinach

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Title
The Eeffect of Soaking on the Soluble Oxalic Acid Content of Spinach
Author
著者 Shimada Yoshihiro
著者(別表記)
Abstract

Oxalic acid is a primary risk factor of kidney stones. Leafy vegetables such as spinach are known to moderate amounts of soluble and insoluble oxalic acid. The effect of soaking practices on reduction of soluble oxalic acid content of spinach leaf was evaluated by measuring oxalic acid eluted into tap water using ion chromatography. There was a large effect of more than 70オ on soaking for 60min at 80℃. Soaking spinach leaves at high temperature was an effective way of reducing the soluble oxalic acid content.

Subject
490 Medical sciences. Pharmaceutics
Keyword
Spinach
Soluble oxalic acid
Soaking
Ion chromatography
References

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Publish Date
2014
Publication Title
Chugokugakuen journal
Volume
13
Start Page
27
End Page
31
ISSN
1348-1452
NCID
AA11806612
Publisher
Chugokugakuen University/Chugoku Junior College
Copyright Holders
中国学園大学
中国短期大学
Contents Type
Departmental Bulletin Paper
language
English
File Version
publisher