Abstract
Total and soluble oxalate contents of 21 locally grown and 9 imported fruits commonly consumed in New Zealand were determined by extracting total oxalates with 2M HCL for 20min and soluble oxalates with nanopure water for 20min at room temperature (21°C). The extracted oxalates were analysed by ion exchange HPLC. Total oxalate content of locally grown fruit ranged from 2.0 to 640.2mg/100g fresh weight (FW) while the soluble oxalate ranged from not detected to 431.3mg/100g FW. The total oxalate content of a selection of imported fruits ranged from 2.9 to 7566.5mg/100g FW and the soluble oxalate content ranged from 1.2 to 3855.4mg/100g FW. Very high levels of total oxalates were measured in 2 imported fruits, Indian gooseberry (Phyllanthus emblica L.) and carambola (Averrhoa carambola L., star fruit), and in New Zealand-grown rhubarb (Rheum rhabarbarum L.), at 7566.5, 436.1 and 640.2mg/100g FW, respectively, and their soluble oxalates were also the highest measured of all the fruits.
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