Author(s)

Geoffrey Savage, Leo Vanhanen

Food Group, Department of Food, Wine and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand.

The total, soluble and insoluble oxalate contents of the leaves and stems of curly leaf (Petroselinum crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivars were extracted from fresh tissue and measured using HPLC chromatography. There were no significant differences between the total and insoluble oxalate contents of the leaves between the flat leaf and curly leaf cultivars. There was a small difference (P < 0.05) between the soluble oxalate contents of the leaves of the two cultivars. The mean total, soluble and insoluble oxalates of the leaves of the two cultivars were 1137.0, 177.9 and 959.3 mg/100 g dry matter (DM), respectively. The mean total, soluble and insoluble oxalate contents of the stems were 1680.7, 386.2 and 1294.5 mg/100 g DM, respectively, and these were significantly higher than the mean values for the leaves of the two cultivars. Insoluble oxalate made up a mean of 77.0% of the curly leaf stems and leaves compared to a mean of 84.4% found in the flat-leaved cultivar. Unavailable calcium, that is, calcium bound to oxalate as insoluble oxalate, made up a mean of 26.9% of the total calcium in the leaves of both cultivars while the unavailable calcium made up 45.0% of the total calcium in the stems of the two cultivars. Overall, the oxalate contents of both parsley cultivars are relatively high, on a dry matter basis, but their overall contribution to dietary intake is likely to be quite small as parsley is an herb that is only used in small amounts to garnish foods.

Total, Soluble and Insoluble Oxalates, Total Calcium, Parsley Leaves, Calcium Availability

Savage, G. and Vanhanen, L. (2015) Calcium and Oxalate Contents of Curly Leaf ( Petroselinum crispum) and Flat Leaf ( P. crispum var. neapolitanum ) Parsley Cultivars. Food and Nutrition Sciences, 6, 1565-1570. doi: 10.4236/fns.2015.616161.