Oxalate Content of Stir Fried Silver Beet Leaves (Beta Vulgaris Var. Cicla) with and without Additions of Yoghurt

Evelyn Teo, Geoffrey Savage

Abstract


Total and soluble oxalic acids were extracted and analysed by HPLC chromatography following Asian cooking methods, which involved soaking, boiling and stir frying of silver beet (Beta vulgaris var. cicla) leaves. Autumn-grown silver beet leaves contained 1658 ± 114 mg/100 g dry matter (DM) of total oxalates, 954 ± 49 mg/100 g DM of soluble oxalates and 704 ± 98 mg/ 100 g DM insoluble oxalates. Soaking and boiling before stir frying reduced the soluble oxalate contents to a mean of 455 mg/100 g DM. Addition of standard or low fat yoghurt following the pre-treatments of soaking, boiling, stir frying and soaking, boiling and stir frying further reduced the soluble oxalate content to a mean of 190.8 ± 49.8 and 227.5. ± 47.0, respectively, for the standard and low fat yoghurt mixes.

Full Text: PDF DOI: 10.5539/jfr.v1n1p126

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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