||Changes in scopoletin concentration in cassava chips from four varieties during storage
Gnonlonfin Benoit GJ ,
Gbaguidi A. Fernand ,
Gbenou Joachim D ,
SANNI AMBALIOU ,
Brimer Leon ,
||Journal of the Science of Food and Agriculture
||BACKGROUND: 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).
RESULTS: Presence was shown in all four varieties with a mean in fresh roots between 4.1 and 11.1 mg kg−1 dry weight. A
strong increase in the content of scopoletin was noticed after a peeling and drying process (6 days) for chip production, the
mean content reaching 242.5 mg kg−1 dry weight in the cultivar BEN 86052. After 3 months of storage this had decreased to
0.7 mg kg−1 dry weight.
CONCLUSION: Strong accumulation of scopoletin in cassava roots used for chip production in Benin is followed by a decrease
in its concentration.
||cassava roots; chips; wound response; scopoletin; Benin
||2344 - 2347