Cyanogenic Glycoside Analysis in American Elderberry

Cyanogenic glycosides (CNGs) are naturally occurring plant molecules (nitrogenous plant secondary metabolites) which consist of an aglycone and a sugar moiety. Hydrogen cyanide (HCN) is released from these compounds following enzymatic hydrolysis causing potential toxicity issues. The presence of CNGs in American elderberry (AE) fruit, Sambucus nigra (subsp. canadensis), is uncertain. A sensitive, reproducible and robust LC-MS/MS method was developed and optimized for accurate identification and quantification of the intact glycoside. A complimentary picrate paper test method was modified to determine the total cyanogenic potential (TCP). TCP analysis was performed using a camera-phone and UV-Vis spectrophotometry. A method validation was conducted and the developed methods were successfully applied to the assessment of TCP and quantification of intact CNGs in different tissues of AE samples. Results showed no quantifiable trace of CNGs in commercial AE juice. Levels of CNGs found in various fruit tissues of AE cultivars studied ranged from between 0.12 and 6.38 µg/g. In pressed juice samples, the concentration range measured was 0.29–2.36 µg/mL and in seeds the levels were 0.12–2.38 µg/g. TCP was highest in the stems and green berries. Concentration levels in all tissues were generally low and at a level that poses no threat to consumers of fresh and processed AE products.

Cassava consumption and the occurrence of cyanide in cassava in Vietnam, Indonesia and Philippines

Objective:To make a tentative assessment of the consumption of cassava in three countries in South-east Asia and the cyanogenic potential (CNp) of the crop as a possible food safety issue.Design:We used data from the Ministry of Health in Vietnam and Statistics Authorities in Indonesia and Philippines (mean household consumption per province) to assess cassava consumption. Conversions of units were needed to facilitate the comparison of cassava consumption between countries. The most up-to-date data available regarding both cassava consumption and the CNp of cassava grown in the respective countries were assessed.Settings:Vietnam, Indonesia and Philippines.Participants:Respondents from provinces in Vietnam (nineteen), Indonesia (thirty-three) and Philippines (eighty-one) were asked to complete a recall questionnaire detailing either the previous 24-h’ or the 7-d’ cassava consumption.Results:Among the three countries, available data indicated that the highest median cassava-consumption figures percapita were from Indonesia and the Philippines (9·01 and 7·28 g/capita per d, respectively), with Vietnam having the least (1·14 g/capita per d). Published information regarding the CNp of cassava in the three countries was limited.Conclusions:While the findings of the present study are somewhat limited by a lack of available information regarding both the extent of cassava consumption and the CNp of cassava consumed in the three countries, it appears likely that cyanogen intake arising from cassava consumption among the three countries exceeds the FAO/WHO Provisional Maximum Tolerable Daily Intake, although any risk to public health appears limited to a minority of provinces in each country.

THE CYANOGENIC POTENTIAL OF ROOTS AND LEAVES OF NINETY NINE CASSAVA CULTIVARS

Studies on cyanogenic potential (CP) of roots and leaves of Indonesian cassava germplasm are still inadequate in relation to food toxicity and on human health. The CP of leaves of 99 cassava cultivars was analyzed using picrate paper kits. Effort to reduce CP of cassava leaves by boiling them was also conducted. The results showed that roots and leaves had low and moderate level of CP. There was a significant correlation between the CP of leaves (Y) and roots (X) of 45 cassava cultivars with regression equation Y = 36.214 + 1.3085 X (r = 0.5228). The CP content was high in the young leaves (241 ppm) and low in the older ones (99 ppm). The proximal portion of the roots had the highest CP content (300 ppm), and that in the distal end was the lowest (56 ppm). The root part close to cortex had highest CP content (550 ppm), whereas the central part was the lowest (35 ppm). Boiling cassava leaves for 20 minutes significantly reduced the CP up to 75%, indicating that for safety, cassava should be completely processed or cooked. This study implied that CP content should be considered in cassava breeding programs. Forty two of 99 cassava cultivars have CP below 50 ppm which is safe for consumption.<br /><br />

THE CYANOGENIC POTENTIAL OF ROOTS AND LEAVES OF NINETY NINE CASSAVA CULTIVARS

Studies on cyanogenic potential (CP) of roots and leaves of Indonesian cassava germplasm are still inadequate in relation to food toxicity and on human health. The CP of leaves of 99 cassava cultivars was analyzed using picrate paper kits. Effort to reduce CP of cassava leaves by boiling them was also conducted. The results showed that roots and leaves had low and moderate level of CP. There was a significant correlation between the CP of leaves (Y) and roots (X) of 45 cassava cultivars with regression equation Y = 36.214 + 1.3085 X (r = 0.5228). The CP content was high in the young leaves (241 ppm) and low in the older ones (99 ppm). The proximal portion of the roots had the highest CP content (300 ppm), and that in the distal end was the lowest (56 ppm). The root part close to cortex had highest CP content (550 ppm), whereas the central part was the lowest (35 ppm). Boiling cassava leaves for 20 minutes significantly reduced the CP up to 75%, indicating that for safety, cassava should be completely processed or cooked. This study implied that CP content should be considered in cassava breeding programs. Forty two of 99 cassava cultivars have CP below 50 ppm which is safe for consumption.<br /><br />