著者

樋口 誉誌子 山田 正子

出版者

東京家政学院大学

雑誌

東京家政学院大学紀要 (ISSN:21861951)

巻号頁・発行日

vol.60, pp.117-121, 2020 (Released:2022-02-25)

参考文献数

11

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Spinach is normally prepared by boiling and then immersion in cold water. Commercial frozen spinach, however, is labeled “use as-is.” If commercial frozen spinach has a high oxalic acid content, then there is a risk of greater intake of oxalic acid if it is eaten as-is. The aim of this study was to ascertain the amount of oxalic acid in commercial frozen spinach. Frozen spinach were purchased from three companies (A, B and C). These samples were allowed to natural thawing or thawing in running water. The amount of oxalic acid per 1g of a sample (dry weight) was determined. The amount of oxalic acid when natural thawing in Sample A, B and C were 28.7mg⁄gDW, 32.6mg⁄gDW, 48.2mg⁄gDW, respectively. The amount of oxalic acid when thawed in running water in Sample A, B and C were 17.3mg⁄gDW , 24.6mg⁄gDW, 38.6mg⁄gDW, respectively. All three samples contained more oxalic acid when natural thawing than when thawed in running water, and Sample A and B contained significantly more oxalic acid when natural thawing than when thawed in running water (p<0.01). In this study, it was confirmed that amount of oxalic acid can be reduced by thawing frozen spinach in running water.