Abstract
Green vegetables are very beneficial for health, but sometimes it is not understood that some vegetables also contain anti-nutrients. For example, oxalic acid can be found in some green vegetables, such as spinach. Oxalic acid can be absorbed from food and as it is a toxin it has to be removed from the body via the kidneys. Under certain conditions, oxalate can combine with calcium in the kidneys forming stones which can lead to impaired kidney function. This study aims to compare two techniques for making vegetable juice, using a high-speed blender or a masticating juicer. The content of oxalic acid, calcium, pH and titratable acidity (TA) was measured in both juices. Total oxalic acid was measured using HPLC, calcium content was analyzed using a Coupled Plasma Optical Emission Spectrophotometer. Dry matter, pH and TA were measured based on AOAC methods. The highest total oxalate (OA) was found in juice made using a masticating juicer of 7638.27 mg OA/100 g dry weight. The highest calcium content was found in the fiber fraction or in the remaining juice using the masticating juicer technique, which was 10.04 mg/100 g juice. Meanwhile, the TA value of the thick juice produced by the high speed blender was not significantly different from the runny juice produced by the masticating juicer. The smoothie-like green juice prepared using a high-speed blender was healthier as the soluble and insoluble oxalate extracted in the juice was lower than in the clear juice prepared using a masticating juicer.
Highlights
Green leafy vegetables mixed with several fruits processed into juice are believed to be a healthy dietary source, especially for vegans or vegetarians
This study reinvestigates this earlier work concentrating on one level of spinach inclusion and carrying out further analyses of the juices produced. The objective of this experiment was to compare the oxalic acid, calcium contents, total recovery, dry matter, pH and total acidity of green juices prepared from green vegetables and fruits using two juicing techniques, a high-speed blender or a masticating juicer
It is interesting to note that the total, soluble and insoluble oxalate contents of the clear juice extracted by the masticating juicer are higher than the thick juice prepared by the highspeed blender
Summary
Green leafy vegetables mixed with several fruits processed into juice are believed to be a healthy dietary source, especially for vegans or vegetarians. Leaching the ingredient in the water can only remove the soluble oxalate Another method is soaking combined with cooking, while blanching is considered to reduce the content of oxalic acid in spinach, sweet potato and peanuts. An earlier study [10] investigated the use of two different processes to prepare fruit and vegetable juices which concentrated solely on the oxalate content of the juices using different levels of spinach inclusion. This study reinvestigates this earlier work concentrating on one level of spinach inclusion and carrying out further analyses of the juices produced The objective of this experiment was to compare the oxalic acid, calcium contents, total recovery, dry matter, pH and total acidity of green juices prepared from green vegetables and fruits using two juicing techniques, a high-speed blender or a masticating juicer
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
