Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products.

Lucas Tivana, Jose Da Cruz Francisco, Felix Zelder, Björn Bergenståhl, Petr Dejmek

Research output: Contribution to journalArticlepeer-review

26 Citations (SciVal)

Abstract

In this study, we extend pioneering studies and demonstrate straightforward applicability of the corrin-based chemosensor, aquacyanocobyrinic acid (ACCA), for the instantaneous detection and rapid quantification of endogenous cyanide in fresh and processed cassava roots. Hydrolytically liberated endogenous cyanide from cyanogenic glycosides (CNp) reacts with ACCA to form dicyanocobyrinic acid (DCCA), accompanied by a change of colour from orange to violet. The method was successfully tested on various cassava samples containing between 6 and 200mgequiv.HCN/kg as verified with isonicotinate/1,3-dimethylbarbiturate as an independent method. The affinity of ACCA sensor to cyanide is high, coordination occurs fast and the colorimetric response can therefore be instantaneously monitored with spectrophotometric methods. Direct applications of the sensor without need of extensive and laborious extraction processes are demonstrated in water-extracted samples, in acid-extracted samples, and directly on juice drops. ACCA showed high precision with a standard deviation (STDV) between 0.03 and 0.06 and high accuracy (93-96%). Overall, the ACCA procedure is straightforward, safe and easily performed. In a proof-of-concept study, rapid screening of ten samples within 20min has been tested.
Original languageEnglish
Pages (from-to)20-27
JournalFood Chemistry
Volume158
DOIs
Publication statusPublished - 2014

Subject classification (UKÄ)

  • Food Science

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