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Rating of Oxalate Ions of Various Fruits in Different Phases
Rating of Oxalate Ions of Various Fruits in Different Phases
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4 authors, including:
H. J. Salunkhe
Mudhoji college, Phaltan, affiliated to Shivaji University Kolhapur
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Abstract: The oxalate content of Beet, Sweet Potato, Tomato, Guava, Sapatofruits at different phases of
raw, semi ripening and ripening were found out by permanganometric method. Oxalate rich foods are
usually restricted to some degree, particularly in patients with high urinary oxalate level. During
ripening of Beet, Sweet Potato, Tomato, Guava, Sapatofruits; the oxalate content increases progressively
and the fully ripe fruit has the maximum oxalate content. Oxalate form an insoluble complex with
calcium in the urine, or hyper-oxaluria, is even more important to stone formation than high levels of
calcium or hyper-calcicuria. Excessive intake of food and drink containing oxalate leads to calcium
oxalate stone. Also, excessive intake of vitamin C which metabolized to oxalate may lead to hyper-
calcicuria and an increase in stone formation. Pain medications can be prescribed for symptom relief.
Surgical techniques have also been developed to remove kidney stones. This in turn will provide an
advice to take semi ripened fruits always balancing the taste of the fruit and physiological effect of
affecting the kindney by oxalate content.
I. INTRODUCTION
1.1 Occurance in Nature
Oxalate occurs in many plants, where itis synthesized by the incomplete oxidation of carbohydrate. The root or leaves
of Rhubarband buckwheat are high in oxalic acid. Otheredible plants that contain significant concentrations of oxalate
include in decreasing order, star fruit (carambola), black pepper, parsely, poppy seed, amaranth, spinach, chard, beets,
cocoa, chocolate, most nuts, most berries, fishtail palms, New Zealand spinach(Tetragoniatetragonioides) and beans.
Leaves of tea plants (melliasinensis)contain among the greatest measured concentrations of oxalic acid relative to other
plants.
of 15-45 metre. It is mainly propagated by grafting. Which ensures the new plant has the same choolaeteristic as the
parent, especially its fruit, as it doesnot grow true to seed. It is also considerably faster than growing trees by seed,
producing fruit in 3 to 5 years, growns from seed needs seven years of growth. In florida, the fruit is za arrested from
May to July with some cultivars available all years.
IV. CALCULATION
4.1 Calculation of Strength of Oxalic Acid
Equivalent weight of oxalic acid = 63
/ . ×
Normality of Oxalic Acid = = = 0.06 N
Table 1: Concordant value of Raw and Semi ripened fruits
Days Beet Sweet potato Tomato Guava Sapato
Fruits
Initial Final Initial Final Initial Final Initial Final Initial Final
(ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml)
Raw 0.0 0.1 0.0 0.15 0.0 2.0 0.0 27.5 0.0 48.6
Semi ripened 0.0 0.3 0.0 0.45 0.0 2.2 0.0 38.7 0.0 49.8
VI. CONCLUSION
This research paper centered upon rating the amount of oxalate present in the Beet, Sweet Potato, Tomato, Guava,
Sapatofruits during ripening. The oxalate content was on the increase in all the fruits and the days passed on, that is as
the ripening proceeded. It should be noted that the increase in oxalate content was more in Beet, Sweet Potato, Tomato,
Guava, Sapato. The presence of oxalate in injurious to health.
Graph 1.
0.6
0.4 Beet
0.2
0
1 5 10 15 20 25
Graph 2.
Graph 3.
2
1
Tomato
0.5
0
1 5 10 15 20 25
Graph 4.
14
12 Oxalate ion in Gauva vs Days
10
8
6 Gauva
4
2
0
1 5 10 15 20 25
Graph 5.
15
10 Sapato
0
1 2 3 4 5 6
Physicological Effect
Oxalate rich foods are usually restricted to some degree, particularly in patients with high urinary oxalate level. It
also contains oxalate amount of which varies with ripening of the fruit. During ripening of beet, sweet potato, tomato,
guava, sapatofruit; the oxalate content increases progressively and the fully ripe fruit has the maximum oxalate content.
Oxalate form an insoluble complex with calcium in the urine, or hyper-oxaluria, is even more important to stone
formation than high levels of calcium or hypercalcicuria. Excessive intake of food and drink containing oxalate leads to
calciumoxalate stone. Excessive intake of vitamin C which metabolized to oxalate may lead to hyper calcicuria and an
increase in stone formation. Pain medications can be prescribed for symptom relief. Surgical techniques have also been
developed to remove kidney stones. Rather than having to undergo treatment, it is best to avoid kidney stone in the first
place. Avoid calcium rich foods and drink more water. Water helps to flush away that form stones in the kidneys.
ACKNOWLEDGEMENT
Research laboratories of Department of Chemistry, Mudhoji College, Phaltan ,Satara, MS, India.
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