Changes in scopoletin concentration in cassava chips from four varieties during storage

Gbemenou Joselin Benoit Gnonlonfin; Fernand Gbaguidi; Joachim D. Gbenou; Ambaliou Sanni; Leon Brimer

doi:10.1002/jsfa.4465

Changes in scopoletin concentration in cassava chips from four varieties during storage

Gbemenou Joselin Benoit Gnonlonfin, Fernand Gbaguidi, Joachim D. Gbenou, Ambaliou Sanni, Leon Brimer

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

13 Citationer (Scopus)

Abstract

The use of the root crop cassava (Manihot esculenta Crantz) is constrained by its rapid deterioration after harvesting. Chemical and spectroscopic examination earlier revealed the accumulation of the four hydroxycoumarins esculetin, esculin, scopolin and scopoletin derived from the phenylpropanoid pathway, during the time course of postharvest deterioration. In this investigation the scopoletin level in parenchymal samples of four cassava cultivars used in Benin, i.e. Kpaki kpika, Kpaki soan, Logoguesse kotorou and BEN 86052, was investigated by high-performance liquid chromatography (HPLC).

Originalsprog	Engelsk
Tidsskrift	Journal of the Science of Food and Agriculture
Vol/bind	91
Udgave nummer	13
Sider (fra-til)	2344–2347
Antal sider	4
ISSN	0022-5142
DOI	https://doi.org/10.1002/jsfa.4465
Status	Udgivet - 2011

Emneord

cassava roots
chips
wound response
scopoletin
Benin

Adgang til dokumentet

10.1002/jsfa.4465

Citationsformater

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title = "Changes in scopoletin concentration in cassava chips from four varieties during storage",

abstract = "The use of the root crop cassava (Manihot esculenta Crantz) is constrained by its rapid deterioration after harvesting. Chemical and spectroscopic examination earlier revealed the accumulation of the four hydroxycoumarins esculetin, esculin, scopolin and scopoletin derived from the phenylpropanoid pathway, during the time course of postharvest deterioration. In this investigation the scopoletin level in parenchymal samples of four cassava cultivars used in Benin, i.e. Kpaki kpika, Kpaki soan, Logoguesse kotorou and BEN 86052, was investigated by high-performance liquid chromatography (HPLC).",

keywords = "Benin, Chromatography, High Pressure Liquid, Fast Foods, Food Handling, Manihot, Plant Roots, Scopoletin, Water, cassava roots, chips, wound response, scopoletin, Benin",

author = "Gnonlonfin, {Gbemenou Joselin Benoit} and Fernand Gbaguidi and Gbenou, {Joachim D.} and Ambaliou Sanni and Leon Brimer",

note = "Copyright {\textcopyright} 2011 Society of Chemical Industry.",

year = "2011",

doi = "10.1002/jsfa.4465",

language = "English",

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journal = "Journal of the Science of Food and Agriculture",

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T1 - Changes in scopoletin concentration in cassava chips from four varieties during storage

AU - Gnonlonfin, Gbemenou Joselin Benoit

AU - Gbaguidi, Fernand

AU - Gbenou, Joachim D.

AU - Sanni, Ambaliou

AU - Brimer, Leon

PY - 2011

Y1 - 2011

N2 - The use of the root crop cassava (Manihot esculenta Crantz) is constrained by its rapid deterioration after harvesting. Chemical and spectroscopic examination earlier revealed the accumulation of the four hydroxycoumarins esculetin, esculin, scopolin and scopoletin derived from the phenylpropanoid pathway, during the time course of postharvest deterioration. In this investigation the scopoletin level in parenchymal samples of four cassava cultivars used in Benin, i.e. Kpaki kpika, Kpaki soan, Logoguesse kotorou and BEN 86052, was investigated by high-performance liquid chromatography (HPLC).

AB - The use of the root crop cassava (Manihot esculenta Crantz) is constrained by its rapid deterioration after harvesting. Chemical and spectroscopic examination earlier revealed the accumulation of the four hydroxycoumarins esculetin, esculin, scopolin and scopoletin derived from the phenylpropanoid pathway, during the time course of postharvest deterioration. In this investigation the scopoletin level in parenchymal samples of four cassava cultivars used in Benin, i.e. Kpaki kpika, Kpaki soan, Logoguesse kotorou and BEN 86052, was investigated by high-performance liquid chromatography (HPLC).

KW - Benin

KW - Chromatography, High Pressure Liquid

KW - Fast Foods

KW - Food Handling

KW - Manihot

KW - Plant Roots

KW - Scopoletin

KW - Water

KW - cassava roots

KW - chips

KW - wound response

KW - scopoletin

KW - Benin

U2 - 10.1002/jsfa.4465

DO - 10.1002/jsfa.4465

M3 - Journal article

C2 - 21604276

SN - 0022-5142

VL - 91

SP - 2344

EP - 2347

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 13

ER -