Comparative Assessment of Oxalate Content in Selected Locally Most Consumed Vegetables and Foods in Otukpo Local Government Area of Benue State, Nigeria
DOI:
https://doi.org/10.62050/fscp2024.556Keywords:
Hyperoxaluria, Kidney stone, Arthritis, Content, IllnessesAbstract
In recent times, researchers are hard-pressed to determine which chemical substances present in an individual’s diet and internal body system are working together to promote good health or are conspiring to create illnesses. The persistently increasing cases of hyperoxaluria-linked illnesses like kidney stones, bone deformations, and arthritis have led to strident and persistent research reports on oxalates in vegetables and foods. Thus, assessment of total oxalate contents of highly consumed vegetables and foods in Otukpo Local Government Area of Benue State has been carried out. Hot extraction and High-Performance Liquid Chromatography methodology were used for the investigation. The total oxalate contents of the samples in milligrams were: 5.40±0.01634; 6.80±0.08185; 50.20±0.16432; 8.60±0.24495; 80.40±0.16432 for Bitter Leaf, Pumpkin Leaf, Okra, Yam and Cassava respectively and for White Maize, Brown Maize, White Rice, and Brown Pepper were 5.40±0.16432; 4.73±0.12490; 38.00±0.08185; 26.57±0.10114, 38.80±0.08185 respectively. From the results obtained, all the samples investigated showed low oxalate content and the dried samples have higher electrical conductivity but lower amount of oxalate compared to the fresh samples. Also, fresh cassava has a high oxalate content, followed by fresh okra and the order is: Cassava > Okra > Brown Pepper > White rice > Sweet Potato > Yam > Pumpkin > Bitter Leaf/White Maize > Brown Maize. The determination of oxalate contents of the samples to create awareness of health risks associated with the consumption of vegetables and foods with high oxalates is the aim of this investigation
References
PanelQuan-Yuan R., Xue-Qin, Z., Bai-Ling, C., Yang, X., Xin-Xiang, P., David, W.M. & Liu, E. E. (2013). Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat brands; https://doi.org/10.1016/j.jfca.2013.08.002.
Roshini, K. T. (2021). Quantitative Analysis of Oxalate Content and Nutritive Study of common Vegetable in Rural Market. JETIR2105451, vol.8(5), ISSN: 2349-5162, www.jetir.org.
Minesh, K.M.D (2022). Oxalate Contents in Food and vegetables: High-Oxalate Foods. WebMD Editorial Contributors; https://www.webmd.com.
Wang, Z.; Zhang, Y.; Zhang, J.; Deng, Q. & Liang, H. (2021). Recent Advances on the Mechanisms of Kidney Stone Formation (Review). Int. J. Mol. Med., 48, 149.
Huynh, N.K., Nguyen, D.H.M. & Nguyen, H.V.H. (2022). Effects of Processing on Oxalate Contents in Plant Foods: A Review. J. Food Compos. Anal., 112, 104685.
Neuza S, Mafalda A. S., Maria, E. F., Helena, S. C. & Tânia, G. A. (2023). Review Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications. Vol. 12, 3201. https://doi.org/10.3390/ foods12173201.
Baran, E. J. Monje, & P. V. (2008). In Biomineralization. From Nature to Application, Metal Ions in Life Sciences. A. Sigel, H. Sigel, R.K.O. Sigel (Eds.), Wiley, Chichester Vol. 4, pp. 219–254.
Franceschi, V. R. & Nakata, P. A. (2005). Calcium oxalate in plants: formation and function. Annual Review of Plant Biology, Vol.56, pp. 41-71.
Savage, G. P., Vanhanen, L., Mason, S. M. & Ross, A. B. (2000). Effect of cooking on the soluble and insol¬uble oxalate content of some New Zealand foods. Journal of Food Composition and Analysis, Vol.13, pp. 201-206.
Akhtar, M.S, Israr, B., Bhatty, N., & Ali, A. (2011). Effect of cooking on soluble and insoluble oxalate contents on selected Pakistani vegetable and Beans. International Journal of Food properties 14 (1), 241 – 249; http://doi.org/10.1080/10942910903326056.
Holloway, W. D., Argall, M. E., Jealous, W. T., Lee, J. A. & Bradbury, J. H. (1989). Organic acids and calcium oxalate in tropical root crops. Journal of Agriculture and Food Chemistry, Vol.37, pp. 337-341.
Hönow, R. and Hesse, A. (2002). Comparison of Extraction Methods for the Determination of Soluble and Total Oxalate in Foods by HPLC-Enzyme-Reactor. Food Chem., 78, pp. 511–521.
Massey, L. K. (2007). Food oxalate: factors affecting measurement, biological variation, and bioavail¬ability. Journal of the American Dietetic Association, Vol. 107, pp. 1191-1194.
Jaworska, G. (2005). Nitrites, and oxalates in products of spinach and New Zealand spinach. Journal of Food Chemistry, Vol. 89, pp. 395-401.
Streeter, J. G. (2005). Effects of nitrogen and calcium supply on the accumulation of oxalate in soybean seeds. Journal of Crop Sciences, Vol.45, pp. 1464-1468.
Zhang, Y., Lin, X., Zhang, Y., Zheng, S. J. & Du, S. (2005). Effects of nitrogen levels and nitrate/ammonium ratios on oxalate concentrations of different forms in edible parts of spinach. Journal of Plant Nutrition, Vol.28, pp. 2011-2025.
Radek, M. & Savage, G. P. (2008). Oxalates in some Indian green leafy vegetables. International Journal of Food Sciences and Nutrition, Vol. 59, pp. 246-260.
American Dietetic Association (ADA) (2005). Urolithiasis/urinary stones, in ADA Nutrition Care Manual. American Dietetics Association, Chicago, USA, Vol. 5, pp. 101-191.
Upton, A. C & Graber, E. (1993). Staying Health in a Risky Environment: The New York University Medical Center Family Guide; New York 10020; Graber Productions, Inc; Simon & Schuster Inc., RA565.S73 (1993); 613’.1-dc20; 93-2634; ISBN:0- 671-76815-8.
Witting, C., Langman, C.B., Assimos, D., Baum, M.A., Kausz, A., Milliner, D., Tasian, G., Worcester, E., Allain, M. & West, M. (2021). Pathophysiology and Treatment of Enteric Hyperoxaluria. Clin. J. Am. Soc. Nephrol., Vol.16, pp. 487–495.
Holmes, R. P., & Assimos, D. G. (2004). The impact of dietary oxalate on kidney stone formation, Journal of Urology Research, Vol. 32, pp. 311-316.
Noonan, S.C.& Savage, G. P. (1999). Oxalate Content of Foods and Its Effect on Humans. Asia Pac. J. Clin. Nutr., Vol.8, pp. 64–74.
Natesh, H. N., Abbey, L. & Asiedu, S. K. (2017). An Overview of Nutritional and Anti Nutritional Factors in Green Leafy Vegetables. Hortic. Int. J., Vol. 1, pp. 58–65.
Petroski, W. & Minich, D.M. (2020). Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds. Nutrients, Vol. 12, 2929.
Yimer, A., Forsido, F. S., Addis, G. & Ayelign, A. (2023). Nutritional composition of some wild edible plants consumed in Southwest Ethiopia. Heliyon; DOI: 10.1016/j.heliyon.2023.e16541;www.cell.com/heliyon. https://www.researchgate.net/publication/370999131.
Karamad, D., Khosravi-Darani, K., Khaneghah, A.M. & Miller, A.W. (2022). Probiotic Oxalate-Degrading Bacteria: New Insight of Environmental Variables and Expression of the Oxc and Frc Genes on Oxalate Degradation Activity. Foods, Vol. 11, 2876.
Ohkawa, H. (1985). Gas chromatographic determination of oxalic acid in Foods. Journal of the Association of Official Analytical Chemists, Vol. 68, pp. 108-111.
Gupta, S., Lakshami, A.J., Munjunath, M.N. & Prakash, J. (2005). Analysis of nutrients and antinutrient content of underutilized green leafy vegetables. LWT-Food Science and Technology, Vol. 38, pp. 339–345.
Quinteros, A., Farre, R. & Lagarda, M.J. (2003). Effect of cooking on oxalate content of pulses using an enzymatic procedure. International Journal of Food Sciences and Nutrition, Vol. 54, pp. 373–377.
McGlynn, W. (2016). The Importance of Food pH in Commercial canning Operations, extension, ok state. (2nd ed); ido: FAPC-118.
Blahovee, J. (2008). Dielectric properties of deformed early potatoes. Research in Agricultural Engineering, Vol. 55, pp. 113-122.; https://www.researchgate.net.
Banti, M. (2020). Review on Electrical conductivity in Food: the case in fruits and Vegetables. 4(4): 80; https://doi.org/10.11648/j.wjfst.20200404.11; https://www.researchgate.net
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Proceedings of the Faculty of Science Conferences
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
