Effect of using strawberry juices supplemented with citrocid magnesium to minimize urinary oxalate in experimental rats

The suitability of two cultivars of strawberries namely Tamaroza and Chandler were used to prepare strawberry juices and supplemented with citrocid magnesium. Chemical analysis was carried out to determine moisture, total soluble solids, protein, titratable acidity, total sugars, crude fiber, oxalic acid, ash and minerals content. Results indicated that potassium was high and constituted the predominant mineral in the two tested strawberry cultivars. Oxalic acid was 82.72 and 86.73 mg/gm in fresh Tamaroza and Chandler, respectively. Meanwhile,supplementation of strawberry juices with 2,4 and 6% citrocid magnesium was effective in the reduction of oxalic acid content but supplementation with 2.0% was more effective in Tamaroza cultivars. Sensory evaluation indicated that Tamaroza juice supplemented with 2.0% citrocid magnesium had the highest score and came in the first order for color, taste, odor and general acceptability followed by Chandler strawberry juice compared to all other supplemented juices. On the other hand, biological evaluation was tested for rats fed on basal diet [control]; control plus 1.0 or 2.0 gm dehydrated Tamaroza strawberry [DTS]; control plus 1.0 or 2.0 gm dehydrated Chandler strawberry [DCS]. Feeding on diets containing 2.0 gm DTS supplemented with citrocid magnesium led to an increase in body weight of animals after 85 days. But, the highest ratio content of calcium was obtained for tibia bone of rats fed on basal diet mixed with 1.0 gm DCS. Results also indicated that the average decrement of femur calcium content was 9.45 to 12.53% as a result of feeding with DTS and DCS compared with control diet. Meanwhile, supplementation of dehydrated strawberry juices with citrocid magnesium was effective in improving the bioavailability of calcium and in reducing the oxalate content in rats serum and urine. Microscopic examination of urine ascertained that uric acid, amorphous materials and calcium oxalate were reduced or completely disappeared by continuous feeding of rats by DTS and DCS supplemented with citrocid magnesium till the end of the experiment [after 85 days]

Evaluation and preservation of some asparagus cultivars

Isotonic brine solution was used to preserve spears and butts of six cultivars of asparagus [Asparagus officinalis L.] at ambient temperature [25 +/- 5°C] in glass jars for 12 months. The effect of preservation in the isotonic brine solution on the qualities during storage was studied. Moisture, total soluble solids [T.S.S.], crude fiber, crude protein, ether extract, total sugars, ascorbic acid, chlorophyll [a and b], ash and minerals contents were determined. The asparagus parts soaked in the brine solution were found to be the best, with respect to the retention of constituents and texture of vegetables. The obtained results reveal that fresh as well as stored asparagus butts had the highest content of moisture, T.S.S. and total sugars compared with spears of the studied cultivars. All asparagus parts of KG33 [cultivar No. 5] gave the highest values for vegetal qualitative characteristics and ascorbic acid, calcium and iron contents compared to the other cultivars. Spears of KG11 [cultivar No. 3] were found to have the most amounts of chlorophyll [a and b] after soaking as well as during storage in thc isotonic brine. So, spears and butts of asparagus packaged in glass jars covered with the aforementioned brine solution retained their quite acceptable qualities during storage at ambient temperature for up to 12 months