On the extraction of anions from some foodstuffs

The extraction of anions from wheat of different species, origin, variety and from carrots, garlic, onions, potatoes and different kinds of fruit has revealed the presence of chloride, nitrate, sulphate, phosphate and oxalate at different percentages. The method of extraction and analysis gives results in agreement with each other and the balance between the cations and the anions found can be considered acceptable. The anions extracted from different foodstuffs were identified and determined by means of ion chromatography. The quantity of the extracted constituents changes with the different species, variety and origin and is less than the corresponding total amount. From wheat (TD of Sicily) mon phosphate has been obtained than from the other foodstuffs investigated, while from carrots, potatoes and onions more sulphate has been obtained. Carrots and peaches have more chloride than others. Very small amounts of oxalate have been obtained from garlic and onions.