Cassava: An appraisal of its phytochemistry and its biotechnological prospects

Blagbrough, Ian S.; Bayoumi, Soad A. L.; Rowan, Michael G.; Beeching, John R.

doi:10.1016/j.phytochem.2010.09.001

Cited by 83 publications

(67 citation statements)

References 121 publications

(133 reference statements)

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“…36% (fresh basis), similar to the 34.7% reported by Charles et al (2004). The remaining 15% of the total solids consisted mainly of non-starch polysaccharides (both soluble and insoluble cell wall materials); as there are only trace levels of protein, lipids and ash in cassava tuber (Blagbrough et al, 2010).…”

Section: Resultssupporting

confidence: 79%

See 1 more Smart Citation

Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown

Adetunji

Clou

Walford

et al. 2016

Industrial Crops and Products

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Section: Resultssupporting

confidence: 79%

“…Cassava (Manihot esculenta Crantz L.) is grown mainly for its large starch-rich storage roots (Blagbrough et al, 2010). Cassava serves as an important food crop for millions of people in tropical and sub-tropical Africa, Asia and Latin America.…”

Section: Introductionmentioning

confidence: 99%

Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown

Adetunji

Clou

Walford

et al. 2016

Industrial Crops and Products

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“…4; Supplemental Table S3). Although the metabolism of esculetin is not well understood, proposed biosynthesis pathways start with coumaric acid (Blagbrough et al, 2010), an in vitro substrate of JrPPO1. Further, Sato (1967) previously implicated a chloroplastlocalized phenolase (PPO) in the synthesis of esculetin based on in vitro studies using protein extracts from Saxifraga stolonifera.…”

Section: Discussionmentioning

confidence: 99%

Novel Roles for the Polyphenol Oxidase Enzyme in Secondary Metabolism and the Regulation of Cell Death in Walnut

et al. 2014

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The enzyme polyphenol oxidase (PPO) catalyzes the oxidation of phenolic compounds into highly reactive quinones. Polymerization of PPO-derived quinones causes the postharvest browning of cut or bruised fruit, but the native physiological functions of PPOs in undamaged, intact plant cells are not well understood. Walnut (Juglans regia) produces a rich array of phenolic compounds and possesses a single PPO enzyme, rendering it an ideal model to study PPO. We generated a series of PPO-silenced transgenic walnut lines that display less than 5% of wild-type PPO activity. Strikingly, the PPO-silenced plants developed spontaneous necrotic lesions on their leaves in the absence of pathogen challenge (i.e. a lesion mimic phenotype). To gain a clearer perspective on the potential functions of PPO and its possible connection to cell death, we compared the leaf transcriptomes and metabolomes of wild-type and PPO-silenced plants. Silencing of PPO caused major alterations in the metabolism of phenolic compounds and their derivatives (e.g. coumaric acid and catechin) and in the expression of phenylpropanoid pathway genes. Several observed metabolic changes point to a direct role for PPO in the metabolism of tyrosine and in the biosynthesis of the hydroxycoumarin esculetin in vivo. In addition, PPOsilenced plants displayed massive (9-fold) increases in the tyrosine-derived metabolite tyramine, whose exogenous application elicits cell death in walnut and several other plant species. Overall, these results suggest that PPO plays a novel and fundamental role in secondary metabolism and acts as an indirect regulator of cell death in walnut.

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“…The effect of phenols on PPD is due to oxidation by polyphenol oxidase (Blagbrough, Bayoumi, Rowan, & Beeching, 2010;Iyer et al, 2010). After harvesting cassava, polyphenol oxidase causes oxidation and polymerization of the total phenols leading to the visible symptoms of blue/black discoloration on the vascular bundles as stated by Saravanan et al (2015).…”

Section: Total Phenolic Contentmentioning

confidence: 94%

Effect of Surface Coatings on the Shelf life and Quality of Cassava

Atieno¹,

Owino²,

Ateka³

et al. 2017

JFR

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Cassava (Manihot esculenta) is grown as an important dietary source of carbohydrates for communities in a number of African countries. However, Cassava is susceptible to postharvest physiological deterioration which affects its quality and leads to the unpalatability and unmarketability of roots after harvest. Edible surface coatings have been found to be effective in preserving the quality of various perishable food products. This study was undertaken with the objective of determining the best combinations and concentrations of both xanthan gum and guar gum capable as a technology for extending the shelf life of harvested cassava roots. Cassava (variety KME 1) was harvested at physiological maturity. The coating formulations used were: 1%, 1.5%, 2% guar gum, 1.5%, 2%, 2.5% xanthan gum, and 1%, 1.5%, and 2.5% xanthan guar/gum combination in the ratio of 1:1 with some roots left as control. Sampling was done at 2-day intervals for 20 days. The coated cassava showed lower respiration and ethylene production rates than the control samples while change in quality parameters; phenols, colour, flesh firmness, weight loss and dry matter content was significantly (P≤0.05) delayed in the coated samples. The results suggested that using 1.5% xanthan guar/gum as an edible coating, cassava shelf life can be extended by upto 20 days at 25 °C .

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Cassava: An appraisal of its phytochemistry and its biotechnological prospects

Cited by 83 publications

References 121 publications

Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown

Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown

Novel Roles for the Polyphenol Oxidase Enzyme in Secondary Metabolism and the Regulation of Cell Death in Walnut

Effect of Surface Coatings on the Shelf life and Quality of Cassava

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