Identify the Presence of Oxalate Ions in Guava and Sapota Fruits at Various Stages


Authors : Revannath A. Gurgude

Volume/Issue : Volume 7 - 2022, Issue 12 - December

Google Scholar : https://bit.ly/3IIfn9N

Scribd : https://bit.ly/3Gb75sQ

DOI : https://doi.org/10.5281/zenodo.7472340

The oxalate content of guava and sapota fruits at various stages of ripening were initiate out by permanganometric method. Oxalate rich foods are usually constrained to some degree, particularly in patients with high urinary oxalate level. Guava and sapota fruit have the peak percentage of vitamin C among citrus fruits. It may also contains oxalate amount of which varies with ripening of the fruit. Throughout ripening of guava and sapota fruit; the oxalate content improves progressively and the fully ripe fruit has the extreme oxalate content. Oxalate form an insoluble complex with calcium in the urine, or hyperoxaluria, is even supplementary vital to stone formation than high levels of calcium or hypercalcicuria. Unwarranted intake of food and drink containing oxalate leads to calcium oxalate stone. Also, excessive intake of vitamin C which metabolized to oxalate may lead to hyper calcicuria and an increase in stone formation. Pain medications can be prescribed for symptom relief. Surgical techniques have also been developed to remove kidney stones.

Keywords : Permanganometric method, hyper-oxaluria, hypercalcicuria, vitamin C etc.

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