Determination of oxalates in Japanese taro corms using an in vitro digestion assay |
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| Authors: | GP Savage DJ Catherwood |
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| Affiliation: | Food Group, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand |
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| Abstract: | An in vitro assay was used to extract gastric soluble and intestinal soluble oxalates from the corms of four different Japanese taro (Colocasia esculenta (L.) var. Schott) cultivars (Akame, Ishikawa-wase, Yamato-wase and an unnamed cultivar). The oxalate contents were measured in the raw tissue and after boiling and baking the corms. |
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| Keywords: | Taro corms in vitro assay Oxalates Boiling Baking |
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