Determination of oxalate in foods by enzymatic analysis
An enzymatic analysis was developed in order to determine oxalate in many kinds of foods. Oxalate was converted into formate by oxalate decarboxylase, then formate dehydrogenase was added in the presence of nicotinamide-adenine dinucleotide. Contents of oxalate were calculated from the increase in a...
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| Veröffentlicht in: | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 1983/10/05, Vol.24(5), pp.454-458_1 |
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| container_end_page | 458_1 |
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| container_issue | 5 |
| container_start_page | 454 |
| container_title | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) |
| container_volume | 24 |
| creator | Yamanaka, H Kuno, M Shiomi, K Kikuchi, T. (Tokyo Univ. of Fisheries (Japan)) |
| description | An enzymatic analysis was developed in order to determine oxalate in many kinds of foods. Oxalate was converted into formate by oxalate decarboxylase, then formate dehydrogenase was added in the presence of nicotinamide-adenine dinucleotide. Contents of oxalate were calculated from the increase in absorbance at 340nm due to reduced nucleotide-adenine dinucleotide produced. Oxalate concentrations were determined in various kinds of foods (61 vegetable and 30 animal). High concentrations of oxalate were found in several vegetables, e. g., spinach (1760mg/100g), New Zealand spinach (894mg/100g) and green tea (426mg/100g). In the case of spinach, the oxalate content tended to increase with the extent of growth of the plants. Algae such as green layer (193mg/100g) and Tengusa (165mg/100g) had fairly high oxalate contents. Animal foods contained lower levels of oxalate. The content of oxalate in fish muscle was 0.3 to 3.7mg/100g and that of beef was 8.0mg/100g. |
| doi_str_mv | 10.3358/shokueishi.24.454 |
| format | Article |
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(Tokyo Univ. of Fisheries (Japan))</creator><creatorcontrib>Yamanaka, H ; Kuno, M ; Shiomi, K ; Kikuchi, T. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><description>An enzymatic analysis was developed in order to determine oxalate in many kinds of foods. Oxalate was converted into formate by oxalate decarboxylase, then formate dehydrogenase was added in the presence of nicotinamide-adenine dinucleotide. Contents of oxalate were calculated from the increase in absorbance at 340nm due to reduced nucleotide-adenine dinucleotide produced. Oxalate concentrations were determined in various kinds of foods (61 vegetable and 30 animal). High concentrations of oxalate were found in several vegetables, e. g., spinach (1760mg/100g), New Zealand spinach (894mg/100g) and green tea (426mg/100g). In the case of spinach, the oxalate content tended to increase with the extent of growth of the plants. Algae such as green layer (193mg/100g) and Tengusa (165mg/100g) had fairly high oxalate contents. Animal foods contained lower levels of oxalate. The content of oxalate in fish muscle was 0.3 to 3.7mg/100g and that of beef was 8.0mg/100g.</description><identifier>ISSN: 0015-6426</identifier><identifier>EISSN: 1882-1006</identifier><identifier>DOI: 10.3358/shokueishi.24.454</identifier><language>eng ; jpn</language><publisher>Japanese Society for Food Hygiene and Safety</publisher><subject>ALIMENTOS ; ANALISIS QUIMICO ; ANALYSE CHIMIQUE ; CHEMICAL ANALYSIS ; enzymatic analysis ; FOODS ; formate dehydrogenase ; formic acid ; OXALATE ; oxalate decarboxylase ; OXALATES ; OXALATOS ; oxalic acid ; OXIDOREDUCTASES ; OXIDORREDUCTASAS ; OXYDOREDUCTASE ; plant toxin ; PRODUIT ALIMENTAIRE</subject><ispartof>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1983/10/05, Vol.24(5), pp.454-458_1</ispartof><rights>The Food Hygienic Society of Japan</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2764-80829f6acd8fb176ca5fbb9aeaf9de97a1ec618fb4e7dfac784ff2610f6cbcb73</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>Yamanaka, H</creatorcontrib><creatorcontrib>Kuno, M</creatorcontrib><creatorcontrib>Shiomi, K</creatorcontrib><creatorcontrib>Kikuchi, T. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><title>Determination of oxalate in foods by enzymatic analysis</title><title>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</title><addtitle>Food Hyg. Saf. Sci.</addtitle><description>An enzymatic analysis was developed in order to determine oxalate in many kinds of foods. Oxalate was converted into formate by oxalate decarboxylase, then formate dehydrogenase was added in the presence of nicotinamide-adenine dinucleotide. Contents of oxalate were calculated from the increase in absorbance at 340nm due to reduced nucleotide-adenine dinucleotide produced. Oxalate concentrations were determined in various kinds of foods (61 vegetable and 30 animal). High concentrations of oxalate were found in several vegetables, e. g., spinach (1760mg/100g), New Zealand spinach (894mg/100g) and green tea (426mg/100g). In the case of spinach, the oxalate content tended to increase with the extent of growth of the plants. Algae such as green layer (193mg/100g) and Tengusa (165mg/100g) had fairly high oxalate contents. Animal foods contained lower levels of oxalate. The content of oxalate in fish muscle was 0.3 to 3.7mg/100g and that of beef was 8.0mg/100g.</description><subject>ALIMENTOS</subject><subject>ANALISIS QUIMICO</subject><subject>ANALYSE CHIMIQUE</subject><subject>CHEMICAL ANALYSIS</subject><subject>enzymatic analysis</subject><subject>FOODS</subject><subject>formate dehydrogenase</subject><subject>formic acid</subject><subject>OXALATE</subject><subject>oxalate decarboxylase</subject><subject>OXALATES</subject><subject>OXALATOS</subject><subject>oxalic acid</subject><subject>OXIDOREDUCTASES</subject><subject>OXIDORREDUCTASAS</subject><subject>OXYDOREDUCTASE</subject><subject>plant toxin</subject><subject>PRODUIT ALIMENTAIRE</subject><issn>0015-6426</issn><issn>1882-1006</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1983</creationdate><recordtype>article</recordtype><recordid>eNpNj81OxCAUhYnRxInOA-iKF-gIlAJdmvF3MokudE1uKcygnWKgJtanl0nN6OaexT3fST6ELihZlGWlrtI2vH9an7Z-wfiCV_wIzahSrKCEiGM0I4RWheBMnKJ5Sr4hhNSSlYzNkLyxg40738PgQ4-Dw-ELOhgs9j12IbQJNyO2_fe4yw2DoYduTD6doxMHXbLz3zxDr3e3L8uHYv10_7i8XheGScELRRSrnQDTKtdQKQxUrmlqsODq1tYSqDWC5h-3snVgpOLOMUGJE6YxjSzPEJ12TQwpRev0R_Q7iKOmRO_l9Z-8Zlxn-cysJuYtDbCxBwJiNujsP4LWguypajoZPpTMFqK2fR67nMYcBA2b6JNePauKUM6r8gdyWnUI</recordid><startdate>1983</startdate><enddate>1983</enddate><creator>Yamanaka, H</creator><creator>Kuno, M</creator><creator>Shiomi, K</creator><creator>Kikuchi, T. (Tokyo Univ. of Fisheries (Japan))</creator><general>Japanese Society for Food Hygiene and Safety</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1983</creationdate><title>Determination of oxalate in foods by enzymatic analysis</title><author>Yamanaka, H ; Kuno, M ; Shiomi, K ; Kikuchi, T. (Tokyo Univ. of Fisheries (Japan))</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2764-80829f6acd8fb176ca5fbb9aeaf9de97a1ec618fb4e7dfac784ff2610f6cbcb73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng ; jpn</language><creationdate>1983</creationdate><topic>ALIMENTOS</topic><topic>ANALISIS QUIMICO</topic><topic>ANALYSE CHIMIQUE</topic><topic>CHEMICAL ANALYSIS</topic><topic>enzymatic analysis</topic><topic>FOODS</topic><topic>formate dehydrogenase</topic><topic>formic acid</topic><topic>OXALATE</topic><topic>oxalate decarboxylase</topic><topic>OXALATES</topic><topic>OXALATOS</topic><topic>oxalic acid</topic><topic>OXIDOREDUCTASES</topic><topic>OXIDORREDUCTASAS</topic><topic>OXYDOREDUCTASE</topic><topic>plant toxin</topic><topic>PRODUIT ALIMENTAIRE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yamanaka, H</creatorcontrib><creatorcontrib>Kuno, M</creatorcontrib><creatorcontrib>Shiomi, K</creatorcontrib><creatorcontrib>Kikuchi, T. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yamanaka, H</au><au>Kuno, M</au><au>Shiomi, K</au><au>Kikuchi, T. (Tokyo Univ. of Fisheries (Japan))</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of oxalate in foods by enzymatic analysis</atitle><jtitle>Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)</jtitle><addtitle>Food Hyg. Saf. Sci.</addtitle><date>1983</date><risdate>1983</risdate><volume>24</volume><issue>5</issue><spage>454</spage><epage>458_1</epage><pages>454-458_1</pages><issn>0015-6426</issn><eissn>1882-1006</eissn><abstract>An enzymatic analysis was developed in order to determine oxalate in many kinds of foods. Oxalate was converted into formate by oxalate decarboxylase, then formate dehydrogenase was added in the presence of nicotinamide-adenine dinucleotide. Contents of oxalate were calculated from the increase in absorbance at 340nm due to reduced nucleotide-adenine dinucleotide produced. Oxalate concentrations were determined in various kinds of foods (61 vegetable and 30 animal). High concentrations of oxalate were found in several vegetables, e. g., spinach (1760mg/100g), New Zealand spinach (894mg/100g) and green tea (426mg/100g). In the case of spinach, the oxalate content tended to increase with the extent of growth of the plants. Algae such as green layer (193mg/100g) and Tengusa (165mg/100g) had fairly high oxalate contents. Animal foods contained lower levels of oxalate. The content of oxalate in fish muscle was 0.3 to 3.7mg/100g and that of beef was 8.0mg/100g.</abstract><pub>Japanese Society for Food Hygiene and Safety</pub><doi>10.3358/shokueishi.24.454</doi><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0015-6426 |
| ispartof | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1983/10/05, Vol.24(5), pp.454-458_1 |
| issn | 0015-6426 1882-1006 |
| language | eng ; jpn |
| recordid | cdi_crossref_primary_10_3358_shokueishi_24_454 |
| source | EZB Electronic Journals Library |
| subjects | ALIMENTOS ANALISIS QUIMICO ANALYSE CHIMIQUE CHEMICAL ANALYSIS enzymatic analysis FOODS formate dehydrogenase formic acid OXALATE oxalate decarboxylase OXALATES OXALATOS oxalic acid OXIDOREDUCTASES OXIDORREDUCTASAS OXYDOREDUCTASE plant toxin PRODUIT ALIMENTAIRE |
| title | Determination of oxalate in foods by enzymatic analysis |
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