Estimation of the oxalate content of foods and daily oxalate intake

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Estimation of the oxalate content of foods and daily oxalate intake Dr Ross P. Holmes, Martha Kennedy Kidney International Volume 57, Issue 4, Pages 1662-1667 (April 2000) DOI: 10.1046/j.1523-1755.2000.00010.x Copyright © 2000 International Society of Nephrology Terms and Conditions

Figure 1 Acid extraction of rhubarb oxalate. Ten-percent homogenates were prepared in the concentration of acid indicated. After heating for one hour at 60°C, samples were centrifuged and supernatants assayed for pH (▲) and oxalate by capillary electrophoresis (CE; ▪). The results represent the mean (± SD) of three different batches of rhubarb. Kidney International 2000 57, 1662-1667DOI: (10.1046/j.1523-1755.2000.00010.x) Copyright © 2000 International Society of Nephrology Terms and Conditions

Figure 2 Calibration curves for ion chromatography (IC; ▪) and capillary electrophoresis (CE; ○) showing the relationship of peak area to the oxalate concentration in a standardized solution. Kidney International 2000 57, 1662-1667DOI: (10.1046/j.1523-1755.2000.00010.x) Copyright © 2000 International Society of Nephrology Terms and Conditions

Figure 3 Pherograms illustrating the measurement of the oxalate content of selected foods by capillary electrophoresis. The apple extract (A) was diluted 1/50, the potato (B) 1/100, and the spinach (C) 1/500. The migration time of the apple oxalate was 4.2 minutes, the potato oxalate 4.0 minutes, and spinach oxalate 3.9 minutes. Kidney International 2000 57, 1662-1667DOI: (10.1046/j.1523-1755.2000.00010.x) Copyright © 2000 International Society of Nephrology Terms and Conditions

Figure 4 Chromatograms illustrating the measurement of the oxalate content of selected foods by ion chromatography. The apple extract (A) was diluted 1/50, the potato (B) 1/100, and the spinach (C) 1/500. The retention time of the apple oxalate was 15.2 minutes, potato oxalate 13.7 minutes, and spinach oxalate 14.1 minutes. Kidney International 2000 57, 1662-1667DOI: (10.1046/j.1523-1755.2000.00010.x) Copyright © 2000 International Society of Nephrology Terms and Conditions

Figure 5 Correlation of the measurements of selected foods by capillary electrophoresis and ion chromatography. Foods included spinach, wheat bran, white bread, potato, peas, and apple. Kidney International 2000 57, 1662-1667DOI: (10.1046/j.1523-1755.2000.00010.x) Copyright © 2000 International Society of Nephrology Terms and Conditions