title: Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products.
abstract: In this study, we extend pioneering studies and demonstrate straightforward applicability of the corrin-based chemosensor, aquacyanocobyrinic acid (ACCA), for the instantaneous detection and rapid quantification of endogenous cyanide in fresh and processed cassava roots. Hydrolytically liberated endogenous cyanide from cyanogenic glycosides (CNp) reacts with ACCA to form dicyanocobyrinic acid (DCCA), accompanied by a change of colour from orange to violet. The method was successfully tested on various cassava samples containing between 6 and 200 mg equiv. HCN/kg as verified with isonicotinate/1,3-dimethylbarbiturate as an independent method. The affinity of ACCA sensor to cyanide is high, coordination occurs fast and the colorimetric response can therefore be instantaneously monitored with spectrophotometric methods. Direct applications of the sensor without need of extensive and laborious extraction processes are demonstrated in water-extracted samples, in acid-extracted samples, and directly on juice drops. ACCA showed high precision with a standard deviation (STDV) between 0.03 and 0.06 and high accuracy (93-96%). Overall, the ACCA procedure is straightforward, safe and easily performed. In a proof-of-concept study, rapid screening of ten samples within 20 min has been tested.
authors.affiliation: Food Technology, Lund University, Box 124, 221 00 Lund, Sweden; Faculty of Engineering, Eduardo Mondlane University, Maputo, Mozambique. Electronic address: lucas.tivane@uem.mz.
authors.forename: Lucas Daniel
authors.initials: LD
authors.lastname: Tivana
authors.affiliation: Faculty of Engineering, Eduardo Mondlane University, Maputo, Mozambique.
authors.forename: Jose
authors.initials: J
authors.lastname: Da Cruz Francisco
authors.affiliation: Institute of Inorganic Chemistry, University of Zürich, Winterthurerstr. 190, CH-8057 Zürich, Switzerland.
authors.forename: Felix
authors.initials: F
authors.lastname: Zelder
authors.affiliation: Food Technology, Lund University, Box 124, 221 00 Lund, Sweden.
authors.forename: Bjorn
authors.initials: B
authors.lastname: Bergenståhl
authors.affiliation: Food Technology, Lund University, Box 124, 221 00 Lund, Sweden.
authors.forename: Petr
authors.initials: P
authors.lastname: Dejmek
mesh_terms: D003486:Cyanides / Q000737:chemistry*; D005504:Food Analysis; D006027:Glycosides / Q000737:chemistry*; D006868:Hydrolysis; D002365:Manihot / Q000737:chemistry*; D013053:Spectrophotometry; D014675:Vegetables
chemical_list: D003486:Cyanides; D006027:Glycosides; C007173:cyanogenic glycosides
keywords: Aquacyanocobyrinic acid; Cassava; Cassava latex; Cyanide; Cyanogenic glycosides; Food analysis; Fresh roots; Linamarase; Processed cassava