Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.14, Iss.1, 2011-01, pp. : 241-249

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Abstract

The present study evaluated the effects of cooking on the total, soluble and insoluble oxalate contents in six different types of locally consumed vegetables and beans (spinach, carrots, beet root, white bean, red bean and soybean). The foods were cooked in water until they reached the soft consistency (12-15 min for vegetable and 2 h for beans). The raw and cooked samples were analyzed for their soluble and insoluble oxalate contents using the HPLC techniques. The total oxalate content of raw spinach, carrot, beet root, white bean, red bean and soybean, were found to be 978 ± 5, 49 ± 7, 67 ± 12, 158 ± 16, 113 ± 15, and 497 ± 22 mg/100 g of fresh weight respectively. The total oxalate contents of these foods after boiling were 477 ± 8, 16 ± 9, 52 ± 14, 47 ± 17, 72 ± 17, and 224 ± 25 mg/100 g of fresh weight respectively. The results showed that boiling significantly (P < 0.05)="" reduced="" both="" soluble="" and="" insoluble="" oxalate="" contents.="" more="" losses="" were="" observed="" in="" the="" soluble="" than="" the="" insoluble="" oxalates.="" the="" reduction="" in="" soluble="" oxalate="" in="" different="" vegetables="" ranged="" from="" 16="" to="" 66%="" whereas="" in="" beans="" ranged="" from="" 40="" to="" 77%.="" the="" data="" suggests="" that="" the="" use="" of="" boiled="" vegetables="" can="" be="" an="" effective="" strategy="" for="" reducing="" the="" dietary="" intake="" of="" oxalates="" in="" individuals="" predisposed="" to="" the="" development="" of="" kidney="" stones.="">