The contents of oxalic acid and calcium in several wild edible plants
were analyzed. Oxalic acid
was determined by an espectrophotometric method based on the decrease
of absorbance at 335 nm
due to the dissociation of the zirconium(IV)−chloranilate
complex, consecutive to the addition of
oxalic acid. Calcium was determined by atomic absorption
spectroscopy. The results show the
absence of this acid in two of the studied plants: hoary cress
(Cardaria draba (L.) Desv.) and vervain
(Verbena
officinalis L.). Also noticeable is
the high content of oxalic acid in goosefoot
(Chenopodium
album L.), with a range of values from 360 to 2000 mg/100 g of
fresh weight, and the high ratio
(oxalic acid/calcium) in curly dock (Rumex crispus L.), with
a mean value of 32.
Keywords: Oxalic acid; calcium; antinutritive substance; wild edible
plants
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