Total, insoluble and soluble oxalate contents of three pakistani legume flours

Authors Details :
Salman Ahmed,
Muhammad Mohtasheemul Hasan ,
Zafar Alam Mahmood

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Oxalate is widely distributed in plant foods as potassium, sodium and ammonium oxalates (water-soluble form) and as insoluble calcium oxalates. Oxalate forms strong chelates with dietary calcium, thus rendering the complex unavailable for absorption and assimilation. It precipitates as insoluble salts accumulating in the renal glomeruli and contributes to the development of renal disorders. The seed flours of Macrotyloma uniflorum (Lam.) Verdc., Phaseolus lunatus Linn., and Phaseolus vulgaris Linn. were investigated for their total, soluble and insoluble oxalate contents by HPLC. The total oxalate content of M. uniflorum, P. lunatus and P. vulgaris was 1.24, 1.77 and 1.71 mg/ g, respectively. The %age of soluble oxalate were M. uniflorum (19.50), P. lunatus (15.08) and P. vulgaris (15.88). Only soluble oxalate is responsible for oxalate absorption (bioavailability) and its excretion. Overall, the total oxalate content is high in legume flour of M. uniflorum, P. lunatus, and P. vulgaris, but the soluble oxalates are very low. Therefore, all these three legumes don't have the adverse effects of oxalate on minerals bioavailability and risk of urolithiasis.