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. 2018 Mar 15;18(3):864. doi: 10.3390/s18030864

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)