On the extraction of anions from some foodstuffs

The extraction of anions from wheat of different species, origin, variety a nd 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 resu lts in agreement with each other and the balance between the cations and th e anions found can be considered acceptable. The anions extracted from different foodstuffs were identified and determin ed by means of ion chromatography. The quantity of the extracted constituen ts 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 oth er foodstuffs investigated, while from carrots, potatoes and onions more su lphate has been obtained. Carrots and peaches have more chloride than other s. Very small amounts of oxalate have been obtained from garlic and onions.