Content and distribution of cyanogenic compounds in cassava roots and leaves in association with physiological age

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dc.creatorOspina, María A.
dc.creatorTran, Thierry
dc.creatorPizarro, Mónica
dc.creatorLuna, Jorge
dc.creatorSalazar, Sandra
dc.creatorLondoño, Luis
dc.creatorCeballos, Hernan
dc.creatorBecerra Lopez‐Lavalle, Luis A.
dc.creatorDufour, Dominique
dc.date2024-06
dc.date2024-02-28T09:45:44Z
dc.date2024-02-28T09:45:44Z
dc.date.accessioned2026-06-27T13:23:12Z
dc.descriptionBackground Cassava roots are widely consumed in tropical regions of Asia, Africa and Latin America. Although the contents of protein, vitamins, carotenoids and minerals in the leaves make them a nutritionally attractive option, their consumption is limited due to their high levels of cyanogenic compounds (CC). In this study, CC content in different parts of the plant (leaves, and storage root cortex and parenchyma) was assessed at harvest for 50 landrace genotypes representative of cassava diversity in Latin America. The changes in CC in leaves at different physiological ages (3, 6, 9 and 11 months after planting) were also investigated. Results Average CC were higher in the cortex (804 ppm) and leaves (655 ppm) than in root parenchyma (305 ppm). Genotypes from different regions of Latin America, as identified by seven genetic diversity groups differed significantly in CC levels. The Andean and Amazon groups had, respectively, the lowest (P=0.0008) and highest (P<.0001) CC levels in all three parts of the plants. CC concentrations were higher in leaves from young plants (P<.0001) and decreased with increasing physiological age. Conclusion Results help guide the selection of parental lines with low CC levels for breeding and to contribute to the expanded use of cassava and its by‐products for food and feed. Cassava for fresh consumption, especially, requires varieties with low total CC content, especially in the root cortex and parenchyma. COL1108 (204, 213 and 174 ppm, respectively, in the parenchyma, cortex and leaves) and PER297 (83, 238 and 299 ppm, respectively, in the parenchyma, cortex and leaves) can fulfill this requirement. This article is protected by copyright. All rights reserved.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/139717
dc.identifier.urihttp://hdl.handle.net/123456789/57775
dc.languageen
dc.publisherWiley
dc.rightsOpen Access
dc.sourceOspina, M.A.; Tran, T.; Pizarro, M.; Luna, J.; Salazar, S.; Londoño, L.; Ceballos, H.; Becerra Lopez‐Lavalle, L.A.; Dufour, D. (2023) Content and distribution of cyanogenic compounds in cassava roots and leaves in association with physiological age. Journal of the Science of Food and Agriculture, Online first paper (2023-11-14). ISSN: 0022-5142
dc.subjectconsumption
dc.subjectnutrition
dc.subjectroots
dc.subjectcyanogenic glycosides
dc.subjectcortex
dc.subjectleaves
dc.subjectphysiological adaptation
dc.subjectelderly-aged
dc.titleContent and distribution of cyanogenic compounds in cassava roots and leaves in association with physiological age
dc.typeJournal Article

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