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Oxalate (systematic IUPAC name: ethanedioate) is an anion with the chemical formula C 2 O 2− 4. This dianion is colorless. It occurs naturally, including in some foods. It forms a variety of salts, for example sodium oxalate (Na 2 C 2 O 4), and several esters such as dimethyl oxalate ((CH 3) 2 C 2 O 4). It is a conjugate base of oxalic acid.
Oxalate oxidase （Enzyme Commission number EC 1.2.3.4 [2] ）occurs mainly in plants. It can degrade oxalic acid into carbon dioxide and hydrogen peroxide. [3]Oxalate decarboxylase (OXDC，EC 4.1.1.2) is a kind of oxalate degrading enzyme containing Mn 2+, [4] found mainly in fungi or some bacteria.
Oxalyl-CoA decarboxylase is extremely important for the elimination of ingested oxalates found in human foodstuffs like coffee, tea, and chocolate, [2] and the ingestion of such foods in the absence of Oxalobacter formigenes in the gut can result in kidney disease or even death as a result of oxalate poisoning. [3]
It occurs naturally in many foods. Excessive ingestion of oxalic acid or prolonged skin contact can be dangerous. Oxalic acid has much greater acid strength than acetic acid. It is a reducing agent [9] and its conjugate bases hydrogen oxalate (HC 2 O − 4) and oxalate (C 2 O 2− 4) are chelating agents for metal cations.
The list of high oxalate foods should be changed. The standard in science is to list mg of oxalate per 100g of food. There are different methods for determining the soluble and insoluble oxalates, and such present compounds are expressed as a number in mg per 100g of the plant material.
In enzymology, an oxalate oxidase (EC 1.2.3.4) is an oxalate degrading enzyme that catalyzes the chemical reaction: oxalate + O 2 + 2 H + ⇌ {\displaystyle \rightleftharpoons } 2 CO 2 + H 2 O 2 The 3 substrates of this enzyme are oxalate , O 2 , and H + , whereas its two products are CO 2 and H 2 O 2 .
In enzymology, an oxalate decarboxylase (EC 4.1.1.2) is an oxalate degrading enzyme that catalyzes the chemical reaction oxalate + H + ⇌ {\displaystyle \rightleftharpoons } formate + CO 2 Thus, the two substrates of this enzyme are oxalate and H + , whereas its two products are formate and CO 2 .
Metal oxalate complexes are photoactive, degrading with loss of carbon dioxide. This reaction is the basis of the technique called actinometry. Ferrioxalate undergoes photoreduction. The iron centre is reduced (gains an electron) from the +3 to the +2 oxidation state, while an oxalate ion is oxidised to carbon dioxide: 2 [Fe(C 2 O 4) 3] 3− ...