Rating of Oxalate Ions of Various Fruits in Different Phases

Abstract

The oxalate content of Beet, Sweet Potato, Tomato, Guava, Sapatofruits at different phases of raw, semi ripening and ripening were found out by permanganometric method. Oxalate rich foods are usually restricted to some degree, particularly in patients with high urinary oxalate level. During ripening of Beet, Sweet Potato, Tomato, Guava, Sapatofruits; the oxalate content increases progressively and the fully ripe fruit has the maximum oxalate content. Oxalate form an insoluble complex with calcium in the urine, or hyper-oxaluria, is even more important to stone formation than high levels of calcium or hyper-calcicuria. Excessive intake of food and drink containing oxalate leads to calcium oxalate stone. Also, excessive intake of vitamin C which metabolized to oxalate may lead to hyper-calcicuria and an increase in stone formation. Pain medications can be prescribed for symptom relief. Surgical techniques have also been developed to remove kidney stones. This in turn will provide an advice to take semi ripened fruits always balancing the taste of the fruit and physiological effect of affecting the kindney by oxalate content.