Table 5.
Solid spectrophotometric (Si-Ti/ECR) and HPLC determination of oxalate in food samples (n = 3, P = 0.95).
Sample | Oxalate Content, mg/100 g (RSD, %) | |
---|---|---|
Proposed method | HPLC | |
Sorrel | 1079 ± 158 (8.5) | 995 ± 24 (1.4) |
Spinach | 811 ± 152 (10.9) | 720 ± 15 (1.2) |
Black pepper | 876 ± 210 (13.9) | 857 ± 18 (1.2) |
Parsley | 782 ± 80 (5.9) | 835 ± 17 (1.4) |
Ginger | 662 ± 150 (13.2) | 634 ± 16 (1.5) |