Repository logo
 
Publication

Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications

2023-08-25Journal article Open access
Simple item page
dc.contributor.authorSalgado, N.
dc.contributor.authorSilva, M.A.
dc.contributor.authorFigueira, M.E.
dc.contributor.authorCosta, H.S.
dc.contributor.authorAlbuquerque, T.G.
dc.date.accessioned2023-11-15T10:20:00Z
dc.date.available2023-11-15T10:20:00Z
dc.date.issued2023-08-25
dc.description(This article belongs to the Section Food Nutrition)pt_PT
dc.description.abstractOxalate is an antinutrient present in a wide range of foods, with plant products, especially green leafy vegetables, being the main sources of dietary oxalates. This compound has been largely associated with hyperoxaluria, kidney stone formation, and, in more severe cases, systematic oxalosis. Due to its impact on human health, it is extremely important to control the amount of oxalate present in foods, particularly for patients with kidney stone issues. In this review, a summary and discussion of the current knowledge on oxalate analysis, its extraction conditions, specific features of analytical methods, reported occurrence in foods, and its health implications are presented. In addition, a brief conclusion and further perspectives on whether high-oxalate foods are truly problematic and can be seen as health threats are shown.pt_PT
dc.description.sponsorshipThis research received financial support from Foundation for Science and Technology (FCT) under the projects Food4DIAB (EXPL/BAA-AGR/1382/2021); UIDB/50006/2020; UIDP/50006/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFoods. 2023 Aug 25;12(17):3201. doi: 10.3390/foods12173201.pt_PT
dc.identifier.doi10.3390/foods12173201pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.18/8758
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/12/17/3201pt_PT
dc.subjectOxalatept_PT
dc.subjectFoodspt_PT
dc.subjectExtraction Conditionspt_PT
dc.subjectHealthpt_PT
dc.subjectOccurencept_PT
dc.subjectAnalytical Methodspt_PT
dc.subjectHealth Implicationspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleOxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/EXPL%2FBAA-AGR%2F1382%2F2021/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.citation.issue17pt_PT
oaire.citation.startPage3201pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com a política editorial da revistapt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationbe6e847d-5763-407a-b2e0-a89a07e7305d
relation.isProjectOfPublicationeccce5f3-585c-46ef-9277-7db5962d45f7
relation.isProjectOfPublication226cfaf5-2eca-4b13-b46b-2f1c376c8172
relation.isProjectOfPublication.latestForDiscoverybe6e847d-5763-407a-b2e0-a89a07e7305d

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2023_Foods_Oxalate_ARI.pdf
Size:
1.24 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

DAN - Artigos em revistas internacionais