Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches

Abstract

The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolated starches from both species were also investigated. Starches granules were observed with scanning electronic microscopy and presented a typical oval-circular shape, smooth surfaces and size ranging from 3.6 μm to 14 μm. Lower gel clarity, slightly high water-binding capacity, A-type starch structure and low values of crystallinity degree were determined in the isolated starches. High intensity bands related to vibrations of glucosidic bonds of polysaccharides were observed by infrared spectroscopy in both starches. Thermal degradation behavior data of the isolated starches reveled high initial decomposition temperatures. Thus, the studied cooked tubers presented low levels of calcium oxalates and are safe to be consumed as a boiled vegetable. Their isolated starches possess good functional characteristics to be applied as an ingredient to products in food industry.

Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing

“…The lipid content results are superior to the values reported in the references of Table 2 for taioba in natura. However, these results are superior to the data presented for taioba starch (Ramos et al, 2020). Such differences may be related to different sample conditions, origins, growth, climates, soils, plant genetics, nutrient concentrations, and phenological stages.…”

“…The total protein contents were lower than those reported in the literature for fresh leaves and dehydrated leaves (Jackix, 2015). However, higher than the values obtained in the research by Botrel et al (2020) and Moura et al (2021) and similar to the data presented for taioba starch (Ramos et al, 2020). The lipid content results are superior to the values reported in the references of Table 2 for taioba in natura.…”

Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour

“…Chairiyah et al (2016) reported four shapes of calcium oxalate crystal found in amorphophallus tuber including styloid, prism, druse, and raphide shapes. Moreover, the raphide shapes of calcium oxalate can be seen by the microscope technique (Ramos et al, 2020). Therefore, in tandem with the microscopy technique, an image of SEM can be an early quick analytical technique to observe the presence of calcium oxalate in the Amorphophallus flour sample (Takigami et al, 1997).…”

Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads

“…The levels of reduction promoted by cooking effects could be higher than 85% for oxalate content in Xanthosoma spp. rhizomes (Ramos et al, 2020) and more than 70% in Colocasia spp. powder (Kumar et al, 2017).…”

“…The oxalate content is higher in the tuber peel, but negligible in the edible part. The calcium oxalate is present in fresh rhizome as raphides aggregates with spherical shape (Ramos et al, 2020). However, processing methods required for the consumption, such as boiling, fermentation and roasting, reduce its level (Lewu et al, 2010;Wada et al, 2019).…”