Advertisement

Plant Foods for Human Nutrition

, Volume 72, Issue 3, pp 236–242 | Cite as

Effects of Juice Processing on Oxalate Contents in Carambola Juice Products

  • Nha K. Huynh
  • Ha V. H. NguyenEmail author
Original Paper

Abstract

Effects of processing methods including pressing, enzyme-assisted extraction, lactic acid fermentation by Lactobacillus acidophilus, and alcohol fermentation by Saccharomyces cerevisiae on total and soluble oxalate contents of carambola juices were studied. In comparison with pressing, the use of enzyme increased juice yields (15.89–17.29%), but resulted in higher total oxalate (1.60–1.73 times) and soluble oxalate contents (1.16–1.49 times). In addition, extension of enzyme incubation periods led to an increase in soluble oxalate contents in the products (p < 0.05). On the other hand, alcohol fermentation with Saccharomyces cerevisiae from 1 to 5 weeks reduced 37–58% of total oxalate and 39–59% of soluble oxalate contents. Prolonged fermentation also demonstrated better reduction of oxalate contents. Meanwhile, lactic acid fermentation using Lactobacillus acidophilus had no effects on total and soluble oxalate contents in carambola juices. These results suggested that carambola juice products should only be consumed moderately, and that alcohol fermentation could be a potential method to reduce oxalate contents in foods in order to prevent the risks of forming kidney stones.

Keywords

Carambola Oxalate Lactobacillus acidophilus Saccharomyces cerevisiae Pectin 

Abbreviations

ANOVA

Analysis of variance

CFU

Colony-forming unit

HPLC

High-performance liquid chromatography

LAB

Lactic acid bacteria

FW

Fresh weight

Notes

Acknowledgements

The authors wish to thank MSc. Yen Dang for her technical assistance.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that there is no conflict of interest.

References

  1. 1.
    McNair JB (1932) The interrelation between substances in plants: essential oils and resins, cyanogen and oxalate. Am J Bot 19(3):255–271CrossRefGoogle Scholar
  2. 2.
    Noonan C, Savage GP (1999) Oxalate content of foods and its effect on humans. Asia Pac J Clin Nutr 8(1):64–74CrossRefGoogle Scholar
  3. 3.
    Massey LK (2007) Food oxalate: factors affecting measurement, biological variation, and bioavailability. J Am Diet Assoc 107(7):1191–1194CrossRefGoogle Scholar
  4. 4.
    Yan SW, Ramasamy R, Alitheen NBM, Rahmat A (2013) A comparative assessment of nutritional composition, total phenolic, total flavonoid, antioxidant capacity, and antioxidant vitamins of two types of Malaysian underutilized fruits (Averrhoa bilimbi and Averrhoa carambola). Int J Food Prop 16(6):1231–1244CrossRefGoogle Scholar
  5. 5.
    Wilson CW III, Shaw PE, Knight RJ Jr (1982) Analysis of oxalic acid in carambola (Averrhoa carambola L.) and spinach by high-performance liquid chromatography. J Agric Food Chem 30(6):1106–1108Google Scholar
  6. 6.
    Ali SH, Jaafar MY (1992) Effect of harvest maturity on physical and chemical characteristics of carambola (Averrhoa carambola L.). N Z J Crop Hortic Sci 20(2):133–136Google Scholar
  7. 7.
    Nguyen HVH, Savage GP (2013) Oxalate content of New Zealand grown and imported fruits. J Food Compos Anal 31(2):180–184CrossRefGoogle Scholar
  8. 8.
    Demir N, Acar J, Sarolu K, Mutlu M (2001) The use of commercial pectinase in fruit juice industry. Part 3: immobilized pectinase for mash treatment. J Food Eng 47(4):275–280CrossRefGoogle Scholar
  9. 9.
    Hoondal G, Tiwari R, Tewari R, Dahiya N, Beg Q (2002) Microbial alkaline pectinases and their industrial applications: a review. Appl Microbiol Biotechnol 59(4–5):409–418Google Scholar
  10. 10.
    Hoagland PD (1989) Binding of dietary anions to vegetable fiber. J Agric Food Chem 37(5):1343–1347Google Scholar
  11. 11.
    Nguyen HVH, Savage G (2013) Oxalate contents of kiwifruit (Actinidia deliciosa) juice extracted by pressing or enzyme extraction. J Food Agric Environ 11(2):228–230Google Scholar
  12. 12.
    Aremu CY, Agiang MA, Ayatse JOI (1995) Nutrient and antinutrient profiles of raw and fermented cocoa beans. Plant Foods Hum Nutr 48(3):217–223Google Scholar
  13. 13.
    Eka OU (1980) Effect of fermentation on the nutrient status of locust beans. Food Chem 5(4):303–308CrossRefGoogle Scholar
  14. 14.
    Huang AS, Lam SY, Nakayama TM, Lin H (1994) Microbiological and chemical changes in poi stored at 20°C. J Agric Food Chem 42(1):45–48Google Scholar
  15. 15.
    Antai SP, Obong US (1992) The effect of fermentation on the nutrient status and on some toxic components of Icacinia mannii. Plant Foods Hum Nutr 42(3):219–224Google Scholar
  16. 16.
    Campieri C, Campieri M, Bertuzzi V et al (2001) Reduction of oxaluria after an oral course of lactic acid bacteria at high concentration. Kidney Int 60(3):1097–1105CrossRefGoogle Scholar
  17. 17.
    Lieske JC, Goldfarb DS, De Simone C, Regnier C (2005) Use of a probiotic to decrease enteric hyperoxaluria. Kidney Int 68(3):1244–1249CrossRefGoogle Scholar
  18. 18.
    Turroni S, Vitali B, Bendazzoli C et al (2007) Oxalate consumption by lactobacilli: evaluation of oxalyl-CoA decarboxylase and formyl-CoA transferase activity in Lactobacillus acidophilus. J Appl Microbiol 103(5):1600–1609CrossRefGoogle Scholar
  19. 19.
    Romero V, Akpinar H, Assimos DG (2010) Kidney stones: a global picture of prevalence, incidence, and associated risk factors. Rev Urol 12(2–3):e86Google Scholar
  20. 20.
    Abdullah AL, Sulaiman NM, Aroua MK, Noor MM (2007) Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. J Food Eng 81(1):65–71CrossRefGoogle Scholar
  21. 21.
    AOAC (2002) Official methods of analysis of AOAC International, 17th edn. AOAC International, GathersbergGoogle Scholar
  22. 22.
    Savage GP, Vanhanen L, Mason SM, Ross AB (2000) Effect of cooking on the soluble and insoluble oxalate content of some New Zealand foods. J Food Compos Anal 13(3):201–206CrossRefGoogle Scholar
  23. 23.
    Ghazi I, De Segura AG, Fernandez-Arrojo L et al (2005) Immobilisation of fructosyltransferase from Aspergillus aculeatus on epoxy-activated Sepabeads EC for the synthesis of fructo-oligosaccharides. J Mol Catal B-Enzym 35(1):19–27Google Scholar
  24. 24.
    Kelsay JL, Prather ES (1983) Mineral balances of human subjects consuming spinach in a low-fiber diet and in a diet containing fruits and vegetables. Am J Clin Nutr 38(1):12–19Google Scholar
  25. 25.
    Libert B, Franceschi VR (1987) Oxalate in crop plants. J Agric Food Chem 35(6):926–938Google Scholar
  26. 26.
    Thakur BR, Singh RK, Handa AK, Rao MA (1997) Chemistry and uses of pectin - a review. Crit Rev Food Sci Nutr 37(1):47–73CrossRefGoogle Scholar
  27. 27.
    Walkinshaw MD, Arnott S (1981) Conformations and interactions of pectins: II. Models for junction zones in pectinic acid and calcium pectate gels. J Mol Biol 153(4):1075–1085CrossRefGoogle Scholar
  28. 28.
    Powell DA, Morris ER, Gidley MJ, Rees DA (1982) Conformations and interactions of pectins: II. Influence of residue sequence on chain association in calcium pectate gels. J Mol Biol 155(4):517–531CrossRefGoogle Scholar
  29. 29.
    Chang JM, Hwang SJ, Kuo HT et al (2000) Fatal outcome after ingestion of star fruit (Averrhoa carambola) in uremic patients. Am J Kidney Dis 35(2):189–193CrossRefGoogle Scholar
  30. 30.
    Neto MM, Robl F, Netto JC (1998) Intoxication by star fruit (Averrhoa carambola) in six dialysis patients (preliminary report). Nephrol Dial Transplant 13(3):570–572CrossRefGoogle Scholar
  31. 31.
    Abratt VR, Reid SJ (2010) Oxalate-degrading bacteria of the human gut as probiotics in the management of kidney stone disease. Adv Appl Microbiol 72:63–87CrossRefGoogle Scholar
  32. 32.
    Murphy C, Murphy S, O´Brien F et al (2009) Metabolic activity of probiotics oxalate degradation. Vet Microbiol 136(1):100–107Google Scholar
  33. 33.
    Jagannath A, Kumar M, Raju PS (2015) The recalcitrance of oxalate, nitrate and nitrites during the controlled lactic fermentation of commonly consumed green leafy vegetables. Nutr Food Sci 45(2):336–346CrossRefGoogle Scholar
  34. 34.
    Antai SP, Nkwelang G (1998) Reduction of some toxicants in Icacina mannii by fermentation with Saccharomyces cerevisiae. Plant Food Hum Nutr 53(2):103–111Google Scholar
  35. 35.
    Erukainure OL, Oke OV, Daramola AO et al (2010) Improvement of the biochemical properties of watermelon rinds subjected to Saccharomyces cerevisiae solid media fermentation. Pak J Nutr 9(8):806–809Google Scholar

Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.Food Technology Department, Biotechnology SchoolInternational University, Vietnam National University, HCMCHo Chi Minh CityVietnam

Personalised recommendations