JOURNAL OF AGRICULTURAL SCIENCE AND PRACTICE
Integrity Research Journals
ISSN: 2536-7072
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASP
Start Year: 2016
Email: jasp@integrityresjournals.org
Review of acridity in taro [Colocasia esculenta (L) Schott]: Its health and economic impact, and possible reduction mechanisms
https://doi.org/10.31248/JASP2021.311 | Article Number: 6CD38D803 | Vol.6 (5) - October 2021
Received Date: 02 September 2021 | Accepted Date: 28 September 2021 | Published Date: 30 October 2021
Authors: Tilahun Wondimu Fufa* , Happiness Ogba Oselebe , Wosene Gebreselassie Abetw and Charles Okechukwu Amadi
Keywords: Quality, food, bioavailability, cooking, kidney stone, oxalate
Taro is primarily grown for the corm, which is a staple food for millions of people. It is an annual herbaceous plant that belongs to the oxalate-rich food group. Oxalate is a naturally occurring plant metabolite that is present in all plant-derived human diets. The accumulation of oxalate by crops and pasture plants has a negative impact on the nutritional quality of foods and feeds. Oxalate is a poisonous organic acid that has a significant impact on the eating quality. Acridity causes swelling of the mouth and throat. Oxalate-rich foods also reduce calcium bioavailability and increase the risk of kidney stones. About 75% of all kidney stones are made up primarily of calcium oxalate. Chronic kidney disease affects 10% of the global population, and over two million people currently receive dialysis or a kidney transplant. Oxalates in food can be reduced through physical processes, chemical treatments, and genetic improvements. Cooking root crops may improve digestibility, palatability, storage quality, and safety. Boiling significantly reduced the amount of anti-nutritional factors, resulting in higher food quality. Eating high-calcium foods and adding calcium to cooking are two other ways to reduce oxalates in the diet. Calcium salts are widely accepted and used as acidity regulators, firming agents, and stabilizers in processed foods. Taro corms' total soluble oxalate content also decreased during storage. Explicitly, genetic advancements can aid in the development of long-term solutions. The purpose of this paper was to investigate acridity, its health and economic consequences, and potential food-acridity-reduction mechanisms. This educates users about the dangers of oxalate and aids in the development of mitigation strategies.
| Abiodun, O., & Akinoso, R. (2014). Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour. Food chemistry, 146, 515-520. Crossref |
||||
| Ajibola, G., & Olapade, A. (2016). Physical, proximate and anti-nutritional composition of African yam bean (Sphenostylis stenocarpa) seeds varieties. Journal of Food Research, 5(2), 67-72. Crossref |
||||
| Alcantara, R., Hurtada, W., & Dizon, E. (2013). The nutritional value and phytochemical components of taro [Colocasia esculenta (L.) Schott] powder and its selected processed foods. Journal Nutrition & Food Sciences, 3(3), Article Number 207. Crossref |
||||
| Amalraj, A., & Pius, A. (2015). Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India-An in vitro study. Food chemistry, 170, 430-436. Crossref |
||||
| Bradbury, J., & Holloway, W. (1988). Chemistry of tropical root crops: significance for nutrition and agriculture in the Pacific. ACIAR, Monograph No.6, 201p. | ||||
| Bradbury, J., Bradshaw, K., Jealous, W., Holloway, W., & Phimpisane, T. (1988). Effect of cooking on nutrient content of tropical root crops from the South Pacific. Journal of the Science of Food and Agriculture, 43(4), 333-342. Crossref |
||||
| Bressani, R., De Martell, E., & De Godinez, C. (1993). Protein quality evaluation of amaranth in adult humans. Plant Foods for Human Nutrition, 43(2), 123-143. Crossref |
||||
| Buragohain, J., Angami, T., Choudhary, B., Singh, P., Bhatt, B., Thirugnanavel, A., & Deka, B. (2013). Quality evaluation of indigenous taro (Colocasia esculenta L.) cultivars of Nagaland. Indian Journal of Hill Farming, 26(2), 16-20. | ||||
| Cai, X., Ge, C., Xu, C., Wang, X., Wang, S., & Wang, Q. (2018). Expression analysis of oxalate metabolic pathway genes reveals oxalate regulation patterns in spinach. Molecules, 23(6), Article Number 1286. Crossref |
||||
| Chai, W., & Liebman, M. (2005). Oxalate content of legumes, nuts, and grain-based flours. Journal of Food Composition and Analysis, 18(7), 723-729. Crossref |
||||
| Chakraborty, N., Ghosh, R., Ghosh, S., Narula, K., Tayal, R., Datta, A., & Chakraborty, S. (2013). Reduction of oxalate levels in tomato fruit and consequent metabolic remodeling following overexpression of a fungal oxalate decarboxylase. Plant physiology, 162(1), 364-378. Crossref |
||||
| Chen, Z., Prosperi, M., & Bird, V. (2019). Prevalence of kidney stones in the USA: the National Health and Nutrition Evaluation Survey. Journal of Clinical Urology, 12(4), 296-302. Crossref |
||||
| Chukwuonye, I., Ogah, O., Anyabolu, E., Ohagwu, K., Nwabuko, O., Onwuchekwa, U., & Oviasu, E. (2018). Prevalence of chronic kidney disease in Nigeria: systematic review of population-based studies. International journal of nephrology and renovascular disease, 11, 165-172. Crossref |
||||
| Concon, J. (1988). Food Toxicology: Principles and concepts, contaminants and additives: Marcel Dekker Inc. | ||||
| Dana, E., García-de-Lomas, J., Verloove, F., García-Ocaña, D., Gámez, V., Alcaraz, J., & Ortiz, J. (2017). Colocasia esculenta (L.) Schott (Araceae), an expanding invasive species of aquatic ecosystems in the Iberian Peninsula: new records and risk assessment. Limnetica, 36(1), 15-27. | ||||
| Drewnowski, A., & Gomez-Carneros, C. (2000). Bitter taste, phytonutrients, and the consumer: a review. The American Journal of Clinical Nutrition, 72(6), 1424-1435. Crossref |
||||
| El-Monairy, O. (2015). Efficiency of Colocasia esculenta leaves extract and histopathological effects on Culex pipiens (Diptera: Culicidae). Journal of the Egyptian Society of Parasitology, 45(1), 85-92. Crossref |
||||
| Fassett, D. (1973). Oxalates. Toxicants occurring naturally in foods. National Academy Press. Pp. 346-362. | ||||
| Faudon, S., & Savage, G. (2014). Manufacture of a low oxalate mitsumame-type dessert using rhubarb juice and calcium salts. Food and Nutrition Sciences, 5, 1621-1627. Crossref |
||||
| Franceschi, V., & Horner, H. (1980). Calcium oxalate crystals in plants. The Botanical Review, 46(4), 361-427. Crossref |
||||
| Franceschi, V., & Nakata, P. (2005). Calcium oxalate in plants: formation and function. Annual Review of Plant Biology., 56, 41-71. Crossref |
||||
| Ghosh Das, S. (2011). The effect of Indian cooking style on the nutritional and anti-nutritional properties of spinach. Thesis, Lincoln University. | ||||
| Gouveia, C., Ganança, J., Lebot, V., & de Carvalho, M. (2018). Quantitation of oxalates in corms and shoots of Colocasia esculenta (L.) Schott under drought conditions. Acta Physiologiae Plantarum, 40, Article number 214 Crossref |
||||
| Haileslassie, H., Henry, C., & Tyler, R. (2019). Impact of pre‐treatment (soaking or germination) on nutrient and anti‐nutrient contents, cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia. International Journal of Food Science & Technology, 54(8), 2540-2552. Crossref |
||||
| Hang, D. T., Binh, L. V., Preston, T. R., & Savage, G. P. (2011). Oxalate content of different taro cultivars grown in central Viet Nam and the effect of simple processing methods on the oxalate concentration of the processed forages. Livestock Research for Rural Development, 23(6), 1-9. | ||||
| Haripriya, A., Radhika, V., & Kavitha, K. (2017). Impact of pre-treatments on the selected nutrient and anti-nutrient profile of Horse gram based traditional recipes. International Journal of Home Science, 3(1), 415-419. | ||||
| Heilberg, I., & Goldfarb, D. (2013). Optimum nutrition for kidney stone disease. Advances in chronic kidney disease, 20(2), 165-174. Crossref |
||||
| Holloway, W., Argall, M., Jealous, W., Lee, J., & Bradbury, J. (1989). Organic acids and calcium oxalate in tropical root crops. Journal of Agricultural and Food Chemistry, 37(2), 337-341. Crossref |
||||
| Holmes, R., & Assimos, D. (1998). Glyoxylate synthesis, and its modulation and influence on oxalate synthesis. The Journal of urology, 160(5), 1617-1624. Crossref |
||||
| Ivancic, A., & Lebot, V. (1999). Descriptors for Colocasia esculenta: IPGRI. | ||||
| Jha, V., Garcia-Garcia, G., Iseki, K., Li, Z., Naicker, S., Plattner, B., & Yang, C. (2013). Chronic kidney disease: global dimension and perspectives. The Lancet, 382(9888), 260-272. Crossref |
||||
| Khan, S., & Glenton, P. (1995). Investigative urology: Deposition of calcium phosphate and calcium oxalate crystals in the kidneys. The Journal of Urology, 153(3), 811-817. Crossref |
||||
| Kumoro, A. C., Putri, R. D. A., Budiyati, C. S., & Retnowati, D. S. (2014). Kinetics of calcium oxalate reduction in taro (Colocasia esculenta) corm chips during treatments using baking soda solution. Procedia Chemistry, 9, 102-112. Crossref |
||||
| Lebot, V., Prana, M., Kreike, N., Van Heck, H., Pardales, J., Okpul, T., & Viet, N. (2004). Characterisation of taro (Colocasia esculenta (L.) Schott) genetic resources in Southeast Asia and Oceania. Genetic Resources and Crop Evolution, 51(4), 381-392. Crossref |
||||
| Lewu, M., Adebola, P., & Afolayan, A. (2009). Effect of cooking on the mineral and antinutrient contents of the leaves of seven accessions of Colocasia esculenta (L.) Schott growing in South Africa. Journal of Food, Agriculture & Environment, 7(3&4), 359-363. | ||||
| Libert, B. (1987a). Breeding a low-oxalate rhubarb (Rheum sp. L.). Journal of horticultural science, 62(4), 523-529. Crossref |
||||
| Libert, B. (1987b). Genotypic and non-genetic variation of oxalate and malate content in rhubarb (Rheum spp. L.). Journal of Horticultural Science, 62(4), 513-521. Crossref |
||||
| Libert, B., & Franceschi, V. (1987). Oxalate in crop plants. Journal of Agricultural and Food Chemistry, 35(6), 926-938. Crossref |
||||
| Mandel, N., & Mandel, G. (1989). Urinary tract stone disease in the United States veteran population. II. Geographical analysis of variations in composition. The Journal of Urology, 142(6), 1516-1521. Crossref |
||||
| Miyasaka, S., Bellinger, M., Kantar, M., Helmkampf, M., Wolfgruber, T., Paudel, R., & Shintaku, M. (2019). Genetic diversity in taro (Colocasia esculenta). In: Genetic diversity in horticultural plants (pp. 191-215). Crossref |
||||
| Moreau, A., & Savage, G. (2009). Oxalate content of purslane leaves and the effect of combining them with yoghurt or coconut products. Journal of Food Composition and Analysis, 22(4), 303-306. Crossref |
||||
| Mosha, T., & Gaga, H. (1999). Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables. Plant Foods for Human Nutrition, 54(3), 271-283. Crossref |
||||
| Msagati, T. (2013). The chemistry of food additives and preservatives: Wiley Online Library. Crossref |
||||
| Nakata, P., & McConn, M. (2007). Calcium oxalate content affects the nutritional availability of calcium from Medicago truncatula leaves. Plant science, 172(5), 958-961. Crossref |
||||
| Nwanekezi, E., Owuamanam, C., Ihediohanma, N., & Iwouno, J. (2010). Functional, particle size and sorption isotherm of cocoyam cormel flours. Pakistan Journal of Nutrition, 9(10), 973-979. Crossref |
||||
| Oscarsson, K. V., & Savage, G. P. (2007). Composition and availability of soluble and insoluble oxalates in raw and cooked taro (Colocasia esculenta var. Schott) leaves. Food Chemistry, 101(2), 559-562. Crossref |
||||
| Otegbayo, B., Oguniyan, D., Olunlade, B., Oroniran, O., & Atobatele, O. (2018). Characterizing genotypic variation in biochemical composition, anti-nutritional and mineral bioavailability of some Nigerian yam (Dioscorea spp.) land races. Journal of Food Science and Technology, 55(1), 205-216. Crossref |
||||
| Rahman, M., & Kawamura, O. (2011). Oxalate accumulation in forage plants: Some agronomic, climatic and genetic aspects. Asian-Australasian Journal of Animal Sciences, 24(3), 439-448. Crossref |
||||
| Rahman, M., Ishii, Y., Niimi, M., & Kawamura, O. (2010). Effect of application form of nitrogen on oxalate accumulation and mineral uptake by napiergrass (Pennisetum purpureum). Grassland Science, 56(3), 141-144. Crossref |
||||
| Ritter, M., & Savage, G. (2007). Soluble and insoluble oxalate content of nuts. Journal of Food Composition and Analysis, 20(3-4), 169-174. Crossref |
||||
| Romero, V., Akpinar, H., & Assimos, D. (2010). Kidney stones: a global picture of prevalence, incidence, and associated risk factors. Reviews in Urology, 12(2-3), e86. | ||||
| Saltmarsh, M., & Saltmarsh, M. (Eds.). (2013). Essential guide to food additives. Royal Society of Chemistry. Crossref |
||||
| Savage, G., & Mårtensson, L. (2010). Comparison of the estimates of the oxalate content of taro leaves and corms and a selection of Indian vegetables following hot water, hot acid and in vitro extraction methods. Journal of Food Composition and Analysis, 23(1), 113-117. Crossref |
||||
| Savage, G., Vanhanen, L., Mason, S., & Ross, A. (2000). Effect of cooking on the soluble and insoluble oxalate content of some New Zealand foods. Journal of Food Composition and Analysis, 13(3), 201-206. Crossref |
||||
| Shimi, G., & Haron, H. (2014). The effects of cooking on oxalate content in Malaysian soy-based dishes: Comparisons with raw soy products. International Food Research Journal, 21(5), 2019. | ||||
| Simpson, T., Savage, G., Sherlock, R., & Vanhanen, L. (2009). Oxalate content of silver beet leaves (Beta vulgaris var. cicla) at different stages of maturation and the effect of cooking with different milk sources. Journal of Agricultural and Food Chemistry, 57(22), 10804-10808. Crossref |
||||
| Simsek, S., & El, S. (2015). In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm. Food Chemistry, 168, 257-261. Crossref |
||||
| Tang, C., & Sakai, W. (2021). Acridity of taro and related plants. In: Taro (pp. 148-164). University of Hawaii Press. Crossref |
||||
| Thomas, N. (2019). Renal nursing: Care and management of people with kidney disease. John Wiley & Sons. Crossref |
||||
| Tooulakou, G., Giannopoulos, A., Nikolopoulos, D., Bresta, P., Dotsika, E., Orkoula, M., & Klapa, M. (2016). Alarm photosynthesis: calcium oxalate crystals as an internal CO2 source in plants. Plant Physiology, 171(4), 2577-2585. Crossref |
||||
| Wanasundera, J., & Ravindran, G. (1994). Nutritional assessment of yam (Dioscorea alata) tubers. Plant Foods for Human Nutrition, 46(1), 33-39. Crossref |
||||
| Zelalem, K., & Shisho, H. (2017). Antinutritional levels of tubers of Colocasia esculenta, L. Schott (taro) and Dioscorea alata (yam) cultivated in Ethiopia. Journal of Nutrition and Food Sciences, 7(2), Article Number 585. | ||||
Copyright © 2022 Integrity Research Journals. All rights reserved.