Acta Physiologiae Plantarum

, Volume 34, Issue 2, pp 657–667

Oxalic acid and oxalate oxidase enzyme in Costus pictus D. Don

Original Paper


The leaves of Costus pictus are sour in taste due to the presence of oxalic acid in the leaves. Different stages of leaves were collected and the samples were designated as stage one, stage two and stage three. It was found that oxalate content and oxalate oxidase activity were maximum in second leaf stage followed by first leaf stage and third leaf stage. Drying causes substantial loss of oxalate content and complete loss of oxalate oxidase activity. With various solvents water recovered more oxalate followed by methanol and ethanol while oxalate oxidase activity was maximum in ethanol followed by methanol and water. The ethanol or methanol extract of second leaf stage of C.pictus can be used for isolating active principles. The oxalate oxidase from C.pictus can be used as a cheap source of oxalate oxidase enzyme which is used in oxalate determination in biological fluids. Moreover, the sensitivity of oxalate determination employing oxalate oxidase from C.pictus will be more as oxalate oxidase in C.pictus has Km 20 times lesser than the oxalate oxidase enzyme from barley seedling.


Costus pictus Oxalic acid Oxalate oxidase enzyme 


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Copyright information

© Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Kraków 2011

Authors and Affiliations

  1. 1.Department of Crop PhysiologyTamil Nadu Agricultural UniversityCoimbatoreIndia
  2. 2.Centre for Plant Biotechnology and Molecular BiologyCollege of HorticultureThrissurIndia

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