Evaluation of oxalate content in flour from tropical fruit waste.
Sena D. N., Almeida M. M. B., Sousa P. H. M., Gonzaga M. L. C., Silva A. M. M.
Author Affiliation: UFC - Campus do Pici, Fortaleza, CE, Brazil.
Magistra 26 : 456-459
Abstract : A study was conducted to determine the oxalate content in flour from residues of red guava, white guava, mango, cashew and hog plum (Spondias mombin) processing. The waste samples (frozen) were first dried and crushed to obtain meals. Total oxalate was extracted using H2SO4 (1:8) under heat. The oxalate content of the flour samples ranged from 3.36 mg/100 g (cashews) to 24.93 mg/100 g (mango). These values do not cause undesirable changes to the functioning of the human body, so do not represent concern about the intake of these products.