Comparison of oxalic acid content by different thawing methods of commercial frozen spinach

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  • Higuchi Yoshiko
    Department of Food and Nutrition, Faculty of Contemporary Human Life Science, Tokyo Kasei Gakuin University
  • Yamada Masako
    Department of Food and Nutrition, Faculty of Contemporary Human Life Science, Tokyo Kasei Gakuin University

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Other Title
  • 市販冷凍ほうれん草の解凍方法の違いによるシュウ酸含有量の比較
  • シハン レイトウ ホウレンソウ ノ カイトウ ホウホウ ノ チガイ ニ ヨル シュウサン ガンユウリョウ ノ ヒカク

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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.

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