Determination of Oxalic Acid in Vegetables

摘要: Oxalate is a common constituent of plants, and several species, including some crop accumulate high levels this C2 dicarboxylic acid anion. Depending upon oxalate accumulates primarily as soluble oxalate, insoluble calcium or combination these two forms. From an agricultural point view, concern because health-related hazards due to in food animal feed (Libert Franceschi 1987). Reviews on plants by Oke (1969) (nutritive aspects), Hodgkinson (1977), Horner (1980) (calcium plants) have appeared. Several other works been reported antinutritive effects toxicity dietary (Grott 1942; Wittwer et al. 1947; 1969; James 1970; Sing 1972; Chadwick 1973; 1978; Swartzman van Campen Welch 1980; Gillooly 1983; Kelsay 1981, 1985).