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Abstract

Cassava ((Manihot esculenta Crantz) leaf stalk is a renewable raw material and it is a major industrial crop in Tamilnadu rich in antioxidant compounds. To utilize this source, an environmentally sustainable procedure has been developed for the extraction of anthocyanin and to analyze its antioxidant properties. So, the present research was focused on cassava for total phenol contents, flavanoids, anthocyanins and it's antioxidant activities were studied using leaf stalks. Three difficult solvents were tried to extract total phenol and anthocyanin from cassava leaf stalks. In the case of total phenol content acetone extract found to have maximum phenol content followed with acidified methanol and methanol. In the case of anthocyanin content, acidified methanol extract gave maximum yield followed with methanol and acetone extracts. The presence of phenolic compound and anthocyanin determine the free radical scavenging activity in cassava leaf stalk extract. The cassava leaf stalks, which was found to be a waste material after harvesting the tubers can be used as a valuable source for anthocyanin extraction, which will applicable in clinical and food industry.

Minimally processed cassava leaves: effect of packaging on the microbiological and physical-chemical standards

“…Figure 8 shows the behavior of the total phenolic contents, in minimally processed cassava leaves, during storage. The initial content of total phenolics, in the leaves, was close to the values observed by Suresh et al (2011) [46], in extracts obtained with methanol (64 mg/g), acidified methanol (136 mg/g) and acetone (164 mg/g), from the cassava leaves stems. The degradation of total phenolic contents of the leaves was observed during the entire storage, which was more significant from the seventh day of storage, regardless of the packaging and the atmosphere used.…”

Experimenting on Natural Acid-Base Indicators: A Home-based Chemistry Activity during the COVID-19 Pandemic as evaluated by Teachers

“…However, there is inconsistency in the color changes once pH levels approach the strongly basic end, not coinciding with the results of Vedad (2006), Putri et al (2019), and Mebane and Rybolt (1985) for cassava leaves, piti-piti flowers, and tomato fruits, respectively. The inconsistency in the results may be attributed to the use of raw plant extracts containing not only the characteristic pigments but also other pigments, such as the presence of carotenoids and anthocyanins in cassava leaves (Suresh et al, 2011;Nuwamanya et al, 2014), which may have interfered the changing of colors. Additionally, errors may have occurred during the conduct of the experiment, particularly on the preparation of standard basic solutions because inconsistency in the results occurs in pH 13.…”