The presence of cyanide compounds restricts the utilization of wild yam (Dioscorea hispida) tubers for food or food ingredients. Traditional detoxification, usually used in wild yam chips processing, has not been evaluated for its effectiveness in reducing cyanogenic compounds. Processing into flour will increase wild yam tubers utilization and pregelatinization usually improve flour functional properties. This study aimed to evaluate the effect of 4 traditional detoxification methods and pregelatinization on cyanogenic compounds removal and wild yam tuber flour characteristics. The different methods were in rubbing ash, soaking time, and pregelatinization methods by boiling or steaming. The duration of a particular step was also different. The results showed that traditional detoxification methods reduced total cyanides 97%, cyanogenic glycosides 98-100%, acetone cyanohydrin 89-97%, and HCN 94-95%; also affected degree of cyanogenic compounds removal. Pregelatinization also reinforced the degree of cyanogen removal. Tuber flour physicochemical properties were affected by detoxification methods and pregelatinization. Modification of starch might occur due to the presence of SiO 2 and calcium in rubbing ash and affected functional properties of wild yam tuber flour. Starch granule morphology appeared not to be affected by detoxification methods. Traditional detoxification methods could be used to make a safe wild yam tuber flour.
Cyanide is a toxic substance found in several tubers such as cassava (Manihot esculenta), wild yam (Dioscorea hispida Dennts), some cerealia and legumes. In the plants, it can be in the form of cyanogenic glycosides, acetone cyanohydrin, and hydrogen cyanide (HCN). Cyanogenic glycosides such as linamarin and lotaustralin belong to the product of secondary metabolism. The characteristic of cyanogenic glycosides is intermediately polar, water-soluble, and often accumulated in the vacuoles of plant cells. Acetone cyanohydrins are intermediates product from cyanogenic glycosides and cyanide acid in plant tissues. HCN, hydrogen cyanide, is a volatile and water-soluble compound. The toxic effect of cyanide in humans is inactivation of cytochrome oxidase, respiratory disorders, sore throat, dizziness, limpness, convulsions, and lethal effects. Cyanide can be removed by several processes before consumption. Methods such as peeling, washing, heating, drying, fermenting and chemical treatment are used to remove or reduce cyanide. The treatment can damage the structure of the cell and hydrolyzed the cyanogenic glycosides to acetone cyanohydrin and glucose by endogenous enzyme like linamarase. A second enzyme, hydroxynitril lyase, can dissociate acetone cyanohydrins to HCN, ketone and aldehyde compound. The maximum safe level for total cyanide in food is 10 ppm. This review aims at updating the available knowledge on the various detoxification cyanide in food.
Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for medical purposes due to their bioactive compounds. One of the Dioscoreaceae family is wild yam (Dioscorea hispida Dennst), rich in carbohydrates but has an obstacle of high cyanide level. Historically, along with cassava, wild yam is the staple food in some places in Indonesia. There is a long history of traditional detoxification methods of wild yam with slightly different steps among different places. The shifting of staple food to rice excludes wild yam consumption. One of the remaining products from wild yam is chips. Wild yam chips are a traditional snack that is also produced by traditional detoxification. This paper is aimed to review the scientific basis for each step in traditional wild yam chips processing to remove cyanogenic compounds. This review was based on the observations of traditional wild yam tuber chip processing and unstructured interview with the wild yam tuber chip maker at 6 locations in East Java, Indonesia. Relevant literature was used to explain the scientific basis of the detoxification methods based on the definite inclusion and exclusion criteria. Also, the variability of processing methods was compared among different locations. In general, the steps of traditional detoxification during wild yam tuber chips processing are slicing the peeled wild yam tubers, mixing with the rubbing ash, pressing, drying, soaking, boiling/steaming, and sun drying. Slicing, rubbing, and pressing in chips processing is aimed to convert cyanogenic glycoside into acetone cyanohydrin. The alkaline pH due to ash rubbing makes spontaneous decomposition of acetone cyanohydrin into HCN. HCN is easily removed by dissolution and heating (drying and steaming/boiling). Thermal treatment also spontaneously decomposes cyanohydrin into free HCN. All of the cyanogenic compounds are water-soluble which soaking and washing are aimed to remove all compounds. Consecutive, complicated, and time-consuming processing completely removes cyanogenic compounds and produces safe wild yam tuber chips. The key finding of this review is the purpose of every step in wild yam tuber detoxification has a scientific basis to reduce cyanogenic compounds gradually. This process produces a very low cyanide level in the final product. In conclusion, traditional detoxication reduces cyanogenic compounds to a safe level.
Labu kuning LA3 adalah labu unggul hasil penyilangan yang karakteristiknya mudah rusak selama proses penyimpanan. Salah satu alternatif untuk memperpanjang masa simpan adalah mengolahnya sebagai chip atau irisan kering. Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi vitamin C dan suhu pengeringan terhadap karakteristik mutu fisik dan kimia chip labu kuning. Percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu konsentrasi vitamin C (0,4%, 0,5%, dan 0,6%) dan suhu pengeringan (40oC, 50oC, dan 60oC). Chip labu kuning yang dibuat dengan perbedaan konsentrasi vitamin C dan suhu pengeringan memberikan pengaruh yang nyata terhadap nilai rendemen, higroskopisitas, kecerahan, kadar air, kadar vitamin C, dan kadar beta karoten. Produk chip labu kuning LA3 terbaik adalah produk yang dibuat dengan dengan konsentrasi vitamin C 0,5% dan pengeringan dengan suhu 40oC. Chip labu kuning yang menghasilkan karakteristik mutu terbaik dari perlakuan yang ada, memiliki karakteristik nilai rendemen sebesar 5,48%; higroskopisitas 12,79 %, kecerahan 94,27, kadar air 11,49 %, kadar vitamin C 2,47 %, dan kadar beta karoten sebesar 13,20 mg/100 g bahan.
Eucalyptus globulus (one of the species Eucalyptus) is an essential oil-producing plant that widely used in the medical sector. Generally, the useful part of Eucalyptus is leaves. Bioactive compounds contained in plant essential oils include gallic acid, cypellocarpin A, eucaglobulin, cuniloside and (1S, 2S, 4R)-trans-2-hydroxy-1,8-cineole;-D-glucopyranoside. The presence of these bioactive compounds made of essential oils can be used as an antibacterial, antioxidant, and anti-inflammatory. The extraction method has a major effect on the production of essential oil because it can affect yield and bioactive compound. The extraction methods can be used to produce essential, such as maceration, Ultrasound-Assisted Extraction (UAE), Microwave Assisted Extraction (MAE), water distillation, steam distillation, water-steam and distillation. This review discusses the extraction methods and the main factor can affect the extraction process to produce E. globulus essential oils.
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