Determination of Oxalic Acid in Thai Local Vegetables by Precipitation of Sodium Oxalate

Ronnagrit Phonman; Sawat Thong la-eard; Suphannika  Phongam; Niphat  Boonma; Kittinan  Kaewlam

Authors

Ronnagrit Phonman -
Sawat Thong la-eard
Suphannika Phongam
Niphat Boonma
Kittinan Kaewlam

Keywords:

Oxalic Acid, Thai Local Vegetables, Sodium Oxalate Precipitation

Abstract

This study was aimed to determine, analyze and compare the oxalic acid content in 9 types of Thai local vegetables, focusing only on the edible parts, which were dried (dry matter: DM). The study employed the sodium oxalate (Na₂C₂O₄) precipitation method and titration to determine the amount of oxalic acid (C₂H₂O₄: HOOCCOOH), with the results expressed in mg/100g DM. It was found that the oxalic acid content in the 9 vegetable samples ranged from 2138.21 ± 15.79 mg/100g DM to 140.67 ± 20.00 mg/100g DM. The three vegetables with the highest oxalic acid content were Basella alba L. (2138.21 ± 15.79 mg/100g DM), Amaranthus viridis L. (2081.94 ± 2.70 mg/100g DM), and Commelina benghalensis L. (1688.06 ± 0.00 mg/100g DM). The study showed that the sodium oxalate precipitation method is effective for detecting oxalic acid content. However, the findings should be confirmed using more accurate and precise methods, and further studies should explore oxalic acid content in other Thai local vegetables.

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