Search results for "Soluble oxalate"
showing 2 items of 2 documents
Effect of cooking on oxalate content of pulses using an enzymatic procedure.
2003
An enzymatic method proposed for the determination of oxalate in urine is adapted for the estimation of soluble oxalate content in beans, chickpeas and lentils. Oxalates were extracted in water by refluxing for 2 h. The method is based on the oxidation of oxalate by the oxidase and the determination of the resulting hydrogen peroxide, which in presence of peroxidase, 3-methyl-2 benzotiazinolone and 3-dimethylamino benzoic, gives an indamine compound with an absorption maximum at 590 nm. The linearity (from 0.015 to 0.6 mM) of the method is adequate to the analysis of oxalate contents in pulses, and the inter-day precision of the method expressed as relative standard deviation was good (3.01…
Uptake and retention of calcium, iron, and zinc from raw legumes and the effect of cooking on lentils in Caco-2 cells
2006
Abstract This study examined calcium, iron, and zinc uptake in Caco-2 cells (retention plus transport) from white beans, chickpeas, and lentils subjected to prior in vitro gastrointestinal digestion and the effect of cooking (traditional and industrial—ready to eat) on the uptake of these minerals from lentils. The highest cell uptake of calcium, iron, and zinc corresponded to raw chickpeas, which had the lowest soluble oxalate content and intermediate phenolic and tannin contents. From these results, raw chickpeas would be the best dietary source of calcium, iron, and zinc, although consumption in this form (ie, raw) is low. Cooking affects the calcium, iron, and zinc contents of lentils a…