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Calcium Oxalate Crystals: The Irritant Factor in Kiwifruit
Author(s) -
PERERA CONRAD O.,
HALLETT IAN C.,
NGUYEN TUAN T.,
CHARLES JUDITH C.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01599.x
Subject(s) - irritation , calcium oxalate , calcium oxalate crystals , oxalate , calcium , chemistry , food science , sodium oxalate , skin irritation , botany , biology , organic chemistry , medicine , dermatology , immunology
The cause of irritation in the mouth, when kiwifruit nectars and dried kiwifruit products are ingested, was investigated. Idioblast cells that contain raphide crystals of calcium oxalate were isolated from inner pericarp tissue of the fruit and studied by light and electron microscopy. An experienced panel of 9 judges detected an irritation from sweetened apple puree when isolated raphide crystals were incorporated at the rate of 30 mg oxalate/100g of puree. Sensory and microscopic studies showed evidence that the irritation was caused by sharp calcium oxalate crystals exposed during processing.