conference paper · Proceedings of the Faculty of Science Conferences
This study evaluated the total oxalate levels in commonly consumed foods and vegetables from Otukpo Local Government Area in Benue State. Using hot extraction and high-performance liquid chromatography, the investigation measured oxalate concentrations across items including cassava, okra, pepper, rice, maize, yam, and leafy vegetables. The findings showed that fresh cassava contained the highest oxalate content, followed by fresh okra, brown pepper, and white rice, while brown maize contained the lowest levels. Dried samples exhibited lower amounts of oxalate alongside higher electrical conductivity when compared to fresh counterparts. Overall, the investigated food samples displayed low oxalate levels. The work provides baseline nutritional data intended to raise awareness of health risks associated with high dietary oxalate intake, particularly hyperoxaluria-related conditions such as kidney stones, bone deformations, and arthritis.
Excessive consumption of dietary oxalates is linked to hyperoxaluria and associated medical conditions, including kidney stones, arthritis, and bone deformations. By quantifying the oxalate levels in everyday dietary staples, this research helps identify foods with higher oxalate burdens, offering clear dietary guidance to mitigate health risks related to mineral imbalance and stone formation.
The abstract does not indicate a direct commercial application pathway, focusing instead on analytical measurements to raise public health awareness. The data could potentially be used by public health dieticians and food processors seeking to optimise drying techniques to lower antinutrient concentrations. The research is early-stage baseline work and does not describe an applied or near-market product.
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In recent times, researchers are hard-pressed to determine which chemical substances present in an individual’s diet and internal body system are working together to promote good health or are conspiring to create illnesses. The persistently increasing cases of hyperoxaluria-linked illnesses like kidney stones, bone deformations, and arthritis have led to strident and persistent research reports on oxalates in vegetables and foods. Thus, assessment of total oxalate contents of highly consumed vegetables and foods in Otukpo Local Government Area of Benue State has been carried out. Hot extraction and High-Performance Liquid Chromatography methodology were used for the investigation. The total oxalate contents of the samples in milligrams were: 5.40±0.01634; 6.80±0.08185; 50.20±0.16432; 8.60±0.24495; 80.40±0.16432 for Bitter Leaf, Pumpkin Leaf, Okra, Yam and Cassava respectively and for White Maize, Brown Maize, White Rice, and Brown Pepper were 5.40±0.16432; 4.73±0.12490; 38.00±0.08185; 26.57±0.10114, 38.80±0.08185 respectively. From the results obtained, all the samples investigated showed low oxalate content and the dried samples have higher electrical conductivity but lower amount of oxalate compared to the fresh samples. Also, fresh cassava has a high oxalate content, followed by fresh okra and the order is: Cassava > Okra > Brown Pepper > White rice > Sweet Potato > Yam > Pumpkin > Bitter Leaf/White Maize > Brown Maize. The determination of oxalate contents of the samples to create awareness of health risks associated with the consumption of vegetables and foods with high oxalates is the aim of this investigation
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DOI: 10.62050/fscp2024.556
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