Oxalate Content of Some Spices and Seasonings of South-Eastern Nigeria

Abstract

The oxalate content of fresh and dry samples of local spices and seasonings were determined. Oxalate contents were for fresh weight of the spices and seasonings: African red pepper (119.07 mg/100g); ginger (132.07 mg/100g); fermented melon (315.19 mg/100g); garlic (199.72 mg/100g); beet leaves (514.80 mg/100g) and for pepper fruit, the riped seed (78.30 mg/100g), riped coat (126.75 mg/100g), unriped seed (229.69 mg/100g), unriped coat (153.37 mg/100g). The oxalate contents for the dry weights were: African red pepper (130.03 mg/100g); ginger (138.82 mg/100g); fermented melon (486 mg/100g), garlic (210.28 mg/100g); beet leaves (600 mg/100g) and for pepper fruit, the riped seed (227.67 mg/100g), riped coat (330.34 mg/100g), unriped seed (400.49 mg/100g) and unriped coat (238.14 mg/100g). This revealed that the oxalate contents of dry samples were higher than those of the fresh samples. Therefore, it is safer to eat high oxalate foods fresh to avoid the risk of hyperoxaluria, goitre and all attendant consequences of oxalate poisoning.
Keywords: Spices, seasonings, oxalate, fresh weight, dry weight.


Journal of Agriculture and Food Sciences Vol. 4 (2) 2006: pp.133-138