Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava

Zhong, Yongheng; Xu, Tao; Ji, Shengyang; Wu, Xiaodan; Zhao, Tian; Li, Shimin; Zhang, Peng; Li, Kaimian; Lu, Baiyi

doi:10.1016/j.ultsonch.2021.105742

Cited by 17 publications

(3 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In another study, cassava leaves were washed, dried, and treated with bicarbonate to efficiently reduce the cyanide contents [141]. Bicarbonate treatment was most efficient in reducing cyanide levels in cassava leaves in comparison to thermal, enzymatic, and ultrasonic methods but significantly reduced nutritive components such as ascorbic acid [142]. The other antinutrients present in cassava leaves including polyphenols, nitrates, and phytates significantly reduce absorption of proteins and essential minerals [143,144].…”

Section: Bioprocessing To Improve Nutritive Quality Of Cassava Starchmentioning

confidence: 99%

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

Muiruri¹,

Fathima²

2023

Cassava - Recent Updates on Food, Feed and Industry [Working Title]

View full text Add to dashboard Cite

Cassava is an important staple crop globally; its roots and leaves are directly consumed as food or undergo secondary processing in food industries or as animal feed. Inherent biological challenges in cassava affect the quality and quantity of food and feed. Although trait consolidation has been explored, the diversity in cassava food products has led to stratification of target crop characteristics. Among the traits targeted, crop improvement for food includes: yield and starch quality for different applications such as pounding, resistant starch, waxy starch, and even post-harvest deterioration. The presence of the antinutritional compound cyanide reduces the quality of food and feed, and efforts to reduce cyanide levels are continuously explored. In this Chapter, we review biological and technological research efforts in cassava geared toward improving the quality/quantity of cassava for food and feed. These efforts cut across target trait improvement efforts to new bioprocessing technologies.

show abstract

Section: Bioprocessing To Improve Nutritive Quality Of Cassava Starchmentioning

confidence: 99%

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

Muiruri¹,

Fathima²

2023

Cassava - Recent Updates on Food, Feed and Industry [Working Title]

View full text Add to dashboard Cite

show abstract

“…When linamarin reaches the human gut, it decomposes to the toxic hydrogen cyanide. This compound can be eliminated by successive boiling and draining of the liquids before consumption (Zhong et al, 2021).…”

Section: Danielskimentioning

confidence: 99%

Food Processing Can Save Lives: How Bioactive Compounds Defy Oversimplification

Danielski¹

2023

JFB

View full text Add to dashboard Cite

In many instances, the term processed foods is used interchangeably with ultra-processed foods (UPF), which may lead to the former group being mistakenly perceived as unhealthy. In reality, the term food processing encompasses a range of treatments and operations aimed at ensuring food safety, preservation, and availability. Bioactive compounds found in raw foods can be used to examine the complex nature of processing. Factors such as processing type (e.g., thermal treatments, non-conventional processes) and operational conditions (e.g., temperature, pressure) significantly affect the final product and can either increase the levels and bioavailability of bioactives or diminish their concentration leading to reduced functional properties. Criticism directed toward UPFs should not overshadow the boundaries separating them from healthy and nutritive processed foods. Food processing continues to be a tool to produce foods that are stable and free from microbiological and physicochemical hazards, ensuring their availability in underserved areas of the world.

show abstract

“…The health consequences would be more harmful when these cyanogenic foods are ingested raw, without any treatment that could reduce the amount of cyanide and therefore its toxicity. As a result, animals are more exposed to cyanide poisoning than humans, as cooking some foods significantly reduces potential toxicity [47,48].…”

Section: Impact Of the Ingestion Of Cyanide-contaminated Food On The ...mentioning

confidence: 99%

Study of Cyanide Contamination of Market Garden and Agricultural Products Grown Around the Samira Gold Mine (Niger)

Hassane¹,

Mahamane²,

Adamou³

2022

AJEP

View full text Add to dashboard Cite

The term cyanide refers to all the compounds producing the ─C≡N group. It comes from both anthropogenic and natural origins. Its presence in the environment is largely related to gold mining. Cyanide is very scary because of its toxicity causing very deadly environmental consequences. The objective of this work is to study the fate of cyanide and assess its contamination on the environment in the vicinity of a potential source of pollution such as a gold mine. In this study, soils and foods samples from the Samira gold mine and its surroundings in southwestern Niger were collected, analysed and compared with equivalent control samples grown in areas free of any industrial cyanide source. Total cyanide contents in the soils of the Samira site and its surroundings are 2 to 104 times higher than the Canadian standard (0.90 µg g -1 CN -) for agricultural soils, while the control soils are almost free of cyanide. These results show a migration of cyanide from the mine tailings to the surrounding area and these soils are unsuitable for any crop. The produced foods on these polluted soils have total cyanide contents 2 to 5 times higher than their controls. These contaminated matrices reveal negative impacts of the Samira mine's gold activities on its immediate environment. Ingestion of these foods would lead to serious health consequences for local populations.

show abstract

Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava

Abstract: Graphical abstract

Cited by 17 publications

References 38 publications

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

Food Processing Can Save Lives: How Bioactive Compounds Defy Oversimplification

Study of Cyanide Contamination of Market Garden and Agricultural Products Grown Around the Samira Gold Mine (Niger)

Contact Info

Product

Resources

About