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dc.contributor.authorWilliams, David J
dc.contributor.authorEdwards, David
dc.contributor.authorPun, Sharon
dc.contributor.authorChaliha, Mridusmita
dc.contributor.authorBurren, Brian
dc.contributor.authorTinggi, Ujang
dc.contributor.authorSultanbawa, Yasmina
dc.date.accessioned2021-10-17T06:43:02Z
dc.date.available2021-10-17T06:43:02Z
dc.date.issued2016
dc.identifier.issn0963-9969
dc.identifier.doi10.1016/j.foodres.2016.08.004
dc.identifier.urihttp://hdl.handle.net/10072/409135
dc.description.abstractThe phenolic ellagic acid (EA) is receiving increasing attention for its nutritional and pharmacological potential as an antioxidant and antimicrobial agent. The Australian native Kakadu plum (Terminalia ferdinandiana) fruit is an abundant source of this phytochemical. The fruit also contains large amounts of vitamin C (mainly as ascorbic acid, AA) and possibly the undesirable oxalic acid (OA). Regular consumption of high oxalate foods poses a variety of health risks in humans including interference with calcium absorption and kidney stone formation. Oxalate is also the end-product of AA metabolism so that consumption of fruit with heightened AA content has the potential to elevate urinary oxalate levels. The aims of this study were to investigate the distribution of EA and the presence of other bioactives in other Kakadu plum tissues. Chemical analysis of Kakadu plum fruit and leaves for EA (free and total), OA (water-soluble and total), calcium (Ca) and AA indicated that EA and AA concentrations were high in the fruit while the leaves had significantly higher EA levels but little or no detectable AA. OA content in fruit and leaves was substantial with the fruit being placed in the high-Oxalate category. These findings suggest that there is potential to elevate oxalate levels in the urine of susceptible people and intake of fruit-derived products should be closely monitored. By measuring tissues collected from specific trees, high EA-producing or low OA-containing individuals were identified.
dc.description.peerreviewedYes
dc.languageEnglish
dc.publisherElsevier
dc.relation.ispartofpagefrom237
dc.relation.ispartofpageto244
dc.relation.ispartofissuePart 1
dc.relation.ispartofjournalFood Research International
dc.relation.ispartofvolume89
dc.subject.fieldofresearchChemical engineering
dc.subject.fieldofresearchFood sciences
dc.subject.fieldofresearchNutrition and dietetics
dc.subject.fieldofresearchcode4004
dc.subject.fieldofresearchcode3006
dc.subject.fieldofresearchcode3210
dc.subject.keywordsScience & Technology
dc.subject.keywordsLife Sciences & Biomedicine
dc.subject.keywordsFood Science & Technology
dc.subject.keywordsQuantification of organic acids
dc.subject.keywordsNutraceutical plant
dc.titleOrganic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic)
dc.typeJournal article
dc.type.descriptionC1 - Articles
dcterms.bibliographicCitationWilliams, DJ; Edwards, D; Pun, S; Chaliha, M; Burren, B; Tinggi, U; Sultanbawa, Y, Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic), Food Research International, 2016, 89 (Part 1), pp. 237-244
dcterms.dateAccepted2016-08-07
dc.date.updated2021-10-17T06:41:24Z
gro.hasfulltextNo Full Text
gro.griffith.authorTinggi, Ujang


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