Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system

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• 作者：Wen-Chun Bong ; Leo P. Vanhanen ; Geoffrey P. Savage ; ^{Savage@lincoln.ac.nz}
• 关键词：Spinach ; Soluble oxalate ; Calcium salts ; pH
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：54-57
• 全文大小：379 K
• 卷排序：221

文摘

Spinach leaf contains high levels of total and soluble oxalates. Addition of soluble calcium salts makes small changes to the pH of the homogenate. Calcium salts significantly reduce the soluble oxalate content of spinach homogenates. Calcium carbonate was the least effective at reducing soluble oxalate content.