THE STUDIES ON THE QUANTITY OF OXALIC ACID FROM LOCAL GARNISH VEGETABLES OF SOUTHERN THAILAND

다국어 초록 (Multilingual Abstract)

Eating local vegetables is considered a habit in the life style of the people in the southern part of Thailand for a long time. Vegetables which can be found easily in the local. These vegetables are commonly eating raw or it could be served as garnish along with the food and sauce like spicy sauce or local preserved fish sauce (Boodoo). From the studied, some garnish vegetables contained oxalic acid that would precipitate to calcium oxalate which makes a significant contribution to urinary oxalate, and caused Kidney Stones disease and Gouty Arthritis. There are 5 parts of experiment: The first part is the study on the quantity of Calcium oxalate dregs from the reaction between calcium compounds with oxalic acid. We found that calcium hydroxide solution precipitated calcium oxalate with highest quantity. The second part is the study on quantity of oxalic acid from 33 kinds of garnish vegetables from southern Thailand. According to the experiment, the 6 kinds of vegetables which contain the most quantity of oxalic acid are Parkia javanica Merr. , Archidendron jiringa Nielson , Amaranthus lividus Linn. , Archidendron jiring , Parkia speciosa Hassk.,and Anacardium occidental L. respectively .In the third part is the study on the result of temperatures toward the reduced quantity of oxalic acid from 6 kinds of the ferment garnish vegetables. The result show that the higher temperatures the lower oxalic acid. The forth part and the last part of the experiment is the study on the effect of the Local preserved fish sauce (Boodoo) and Shrimp paste toward the quantity of oxalic acid in the 6 kinds of garnish vegetables above. The reduction of oxalic acid are 0.9938 %w/w, 0.9300 %w/w. respectively.

목차 (Table of Contents)

• ABSTRACT
• 1. INTRODUCTION
• 2. METHODOLOGY
• 3. RESULTS AND DISCUSSION
• 4. DISCUSSION AND CONCLUSION
• 5. ACKNOWLEDGEMENTS
• 6. REFERENCES