Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic)
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- 作者：David J. Williamsa ; david.williams@daff.qld.gov.au" class="auth_mail" title="E-mail the corresponding author ; David Edwardsa ; Sharon Puna ; Mridusmita Chalihaa ; b ; Brian Burrenc ; Ujang Tinggid ; Yasmina Sultanbawab
- 关键词：AA ; ascorbic acid ; Ca ; calcium ; EA ; ellagic acid ; ET ; ellagitannins ; OA ; oxalic acid ; Ox ; oxalate
- 刊名：Food Research International
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：89
- 期：part_P1
- 页码：237-244
- 全文大小：545 K
文摘
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Measure levels of ellagic, oxalic and ascorbic acids and Ca content in Kakadu plum fruit and leaves
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Ellagic acid higher in the leaves while fruit exhibited very high ascorbic acid; no ascorbic acid detected in leaves
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Oxalate high in fruit, placing it in high oxalate food category
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Oxalate to Ca ratio > 2 for all fruit samples tested
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Fluctuations in acid contents assessed for whole fruit and leaves from individual trees