Oxalate
The structure of the oxalate anion
| |
Names | |
---|---|
IUPAC name
Oxalate
| |
Systematic IUPAC name
Ethanedioate[1] | |
Identifiers | |
3D model (
JSmol ) |
|
1905970 | |
ChEBI | |
ChemSpider | |
2207 | |
KEGG | |
PubChem CID
|
|
UNII | |
| |
| |
Properties | |
C2O2−4 | |
Molar mass | 88.018 g·mol−1 |
Conjugate acid
|
Hydrogenoxalate[2] |
Structure | |
D2h | |
Related compounds | |
Related
isoelectronic |
Dinitrogen tetroxide |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
Oxalate (systematic IUPAC name: ethanedioate) is an
, oxalic acid converts completely to oxalate.Relationship to oxalic acid
The dissociation of
Structure
The oxalate anion exists in a nonplanar conformation where the O–C–C–O dihedrals approach 90° with approximate D2d symmetry.[4] When chelated to cations, oxalate adopts the planar, D2h conformation.[5][6] However, in the structure of caesium oxalate Cs2C2O4 the O–C–C–O dihedral angle is 81(1)°.[7][8] Therefore, Cs2C2O4 is more closely approximated by a D2d symmetry structure because the two CO2 planes are staggered. Two structural forms of rubidium oxalate Rb2C2O4 have been identified by single-crystal X-ray diffraction: one contains a planar and the other a staggered oxalate.
The
Occurrence in nature
Oxalate occurs in many plants, where it is synthesized by the incomplete
Several plant foods such as the root and/or leaves of
Food item | Serving |
Oxalate content (mg) |
---|---|---|
Beetroot greens, cooked | 1⁄2 cup | 916 |
Purslane, leaves, cooked | 1⁄2 cup | 910 |
Rhubarb, stewed, no sugar | 1⁄2 cup | 860 |
Spinach, cooked | 1⁄2 cup | 750 |
Beet , cooked
|
1⁄2 cup | 675 |
Chard, Swiss, leaves cooked | 1⁄2 cup | 660 |
Rhubarb, canned | 1⁄2 cup | 600 |
Spinach, frozen | 1⁄2 cup | 600 |
Beet , pickled
|
1⁄2 cup | 500 |
Poke greens, cooked
|
1⁄2 cup | 476 |
Endive, raw | 20 long leaves | 273 |
Cocoa, dry | 1⁄3 cup | 254 |
Dandelion greens, cooked
|
1⁄2 cup | 246 |
Okra, cooked | 8–9 pods | 146 |
Sweet potato, cooked | 1⁄2 cup | 141 |
Kale, cooked | 1⁄2 cup | 125 |
Peanuts, raw | 1⁄3 cup (1+3⁄4 oz) | 113 |
Turnip greens, cooked | 1⁄2 cup | 110 |
Chocolate, unsweetened | 1 oz | 91 |
Parsnips , diced, cooked
|
1⁄2 cup | 81 |
Collard greens , cooked
|
1⁄2 cup | 74 |
Pecans, halves, raw | 1⁄3 cup (1+1⁄4 oz) | 74 |
Tea, leaves (4-minute infusion) | 1 level tsp in 7 fl oz water | 72 |
Cereal germ, toasted | 1⁄4 cup | 67 |
Gooseberries | 1⁄2 cup | 66 |
Potato, Idaho white, baked | 1 medium | 64 |
Carrots, cooked | 1⁄2 cup | 45 |
Apple, raw with skin | 1 medium | 41 |
Brussels sprouts, cooked | 6–8 medium | 37 |
Strawberries, raw | 1⁄2 cup | 35 |
Celery, raw | 2 stalks | 34 |
Milk chocolate bar | 1 bar (1.02 oz) [clarification needed] |
34 |
Raspberries, black, raw | 1⁄2 cup | 33 |
Orange, edible portion | 1 medium | 24 |
Green beans, cooked | 1⁄2 cup | 23 |
Chives , raw, chopped
|
1 tablespoon | 19 |
Leeks, raw | 1⁄2 medium | 15 |
Blackberries, raw | 1⁄2 cup | 13 |
Concord grapes | 1⁄2 cup | 13 |
Blueberries, raw | 1⁄2 cup | 11 |
Redcurrants | 1⁄2 cup | 11 |
Apricots, raw | 2 medium | 10 |
Raspberries, red, raw | 1⁄2 cup | 10 |
Broccoli, cooked | 1 large stalk | 6 |
Cranberry juice | 1⁄2 cup (4 oz) | 6 |
Physiological effects
Excess consumption of oxalate-rich foods has been linked to
Some fungi of the genus Aspergillus produce oxalic acid.[17]
As a ligand for metal ions
Oxalate also forms
Excess
An excess oxalate level in the blood is termed hyperoxalemia, and high levels of oxalate in the urine is termed hyperoxaluria.
Acquired
Although unusual, consumption of oxalates (for example, the grazing of animals on oxalate-containing plants such as
Congenital
Primary hyperoxaluria is a rare, inherited condition, resulting in increased excretion of oxalate, with oxalate stones being common.
References
- ^ "Oxalate".
- ^ "oxalate(2−) (CHEBI:30623)". www.ebi.ac.uk. Retrieved 2 January 2019.
oxalate(2−) (CHEBI:30623) is conjugate base of oxalate(1−) (CHEBI:46904) … oxalate(1−) (CHEBI:46904) is conjugate acid of oxalate(2−) (CHEBI:30623)
- ISBN 3-527-30673-0.
- ^ .
- .
- .
- ^ In the figure 81(1)°, the (1) indicates that 1° is the standard uncertainty of the measured angle of 81°
- ^ PMID 12611516.
- doi:10.5517/cc6fzf0.
- doi:10.5517/cc6fzcy.
- S2CID 98744097.
- .
- .
- ISBN 9780024180100.
- ISBN 0-7216-2439-1.
- PMID 30566003.
- PMID 16047945.
- PMID 25830441.
- PMID 23536130.
Further reading
- Euler. "Ksp Table: Solubility product constants near 25 °C". chm.uri.edu. Retrieved 10 June 2021.
- Ibis, Fatma; Dhand, Priya; Suleymanli, Sanan; van der Heijden, Antoine E. D. M.; Kramer, Herman J. M.; Eral, Huseyin Burak (2020). "A combined experimental and modelling study on solubility of calcium oxalate monohydrate at physiologically relevant pH and temperatures". Crystals. 10 (10): 924. ISSN 2073-4352.
- Ulmgren, Per; Rådeström, Rune (1999). "Solubility of calcium oxalate in the presence of magnesium ions, and solubility of magnesium oxalate in sodium chloride medium". Nordic Pulp & Paper Research Journal. 14 (4): 330–335. S2CID 96834193.
External links
- Oxalate.org - Oxalate content of 750+ foods from university and government sources