• Roshini K.T

The oxalate content of different vegetables such Brassica oleracea (Cauliflower), Lycopersicon esculentum (tomato), Abelmoschus esculentus (Ladies Finger), Cucumis sativus (Cucumber), Brassica oleracea (Cabbage), Solanum melongena (Brinjal) Solanum tuberosum (potato) were determined permagnometrically in order to know which vegetable would supply more oxalate to our body. Oxalates are organic acids that occur naturally in plants, animals and humans. Determination of oxalate content by redox titration is an easy, safe and fast method. Potassium permanganate is a powerful oxidising agent in acid medium and can oxidise reducing agents like oxalate. This would help in determining the amount of oxalate content in various vegetables. The oxalate ion concentration were found to be 52.8mg/50g for Brassica oleracea var. botrytis (Cauliflower), 61.6mg/50g for Lycopersicon esculentum (tomato), 93.72mg/50g for Abelmoschus esculentus (Ladies Finger), 105.6mg/50g for Cucumis sativus (Cucumber), 111.32mg/50g for Brassica oleracea var. capitata (Cabbage), 181.28mg/50g for Solanum melongena (Brinjal) and 216.9mg/50g for Solanum tuberosum (potato). Our analysis proved that selected samples were rich in carbohydrates, starch, iron, potassium and magnesium.

oxalate content, organic acids, redox titration

"Quantitative Analysis of Oxalate content and Nutritive study of common Vegetables in Rural Market", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 5, page no.d464-d468, May-2021, Available :http://www.jetir.org/papers/JETIR2105451.pdf

"Quantitative Analysis of Oxalate content and Nutritive study of common Vegetables in Rural Market", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 5, page no. ppd464-d468, May-2021, Available at : http://www.jetir.org/papers/JETIR2105451.pdf