Abstract
SummaryThis study focused on the exploration of the potentials of extracting antioxidants from peels and stems of yellow‐fleshed and white cassava varieties. The effect of particle size (0.2 and 0.5 mm) and variety on the phenolic content and antioxidant activity was assessed. The peels of the yellow‐fleshed cassava variety with a particle size of 0.2 mm showed the highest phenolic content with 681.5 GAE mg 100 g−1 and antioxidant activity of 19% and 425 μM TE g−1 dry matter using DPPH and FRAP assays respectively. The stems of the white cassava with a particle size of 0.2 mm exhibited high phenolic content (442.4 GAE mg 100 g−1) and antioxidant activity of 12.8% and 234 μM TE g−1, better than the stem of the yellow‐fleshed cassava. These results indicate that phenolic and antioxidant extractions were influenced by variety, the plant parts and particle size for the antioxidant assays.
Highlights
Cassava (Manihot esculenta Crantz) is one of the most important and dominant staple crops in the developing countries of tropical humid and sub-humid areas in Africa
The newly bred yellow-fleshed cassava varieties known as provitamin A carotenoid (PVAC) cassava which contains a substantial quantity of β-carotene have been developed by the International Institute of Tropical Agriculture (IITA) in partnership with the National Root Crop Research Institute (NRCRI), Nigeria, with support from the HarvestPlus project (The Bulletin, 2014)
The total phenolic content (TPC) of the yellow peel (YP) was significantly different (P ≤ 0.05) from the white peel (WP) for the two dilution concentrations with the YP having the highest TPC activity of 681.5 gallic acid equivalent (GAE) mg 100 g−1 and 674.7 GAE mg 100 g−1 dry matter for 1:5 mg mL−1 and 1:10 mg mL−1 dilutions, respectively. This may be attributed to their flesh colour, the age of the plant, location and varietal differences because the yellow-fleshed cassava is a newly bred variety enriched with beta carotene, as is evident from its yellowish flesh colour
Summary
Cassava (Manihot esculenta Crantz) is one of the most important and dominant staple crops in the developing countries of tropical humid and sub-humid areas in Africa. In Nigeria, the average yield of cassava from over 40 cassava varieties is 10.6 t ha−1 (IITA, 2013). The newly bred yellow-fleshed cassava varieties known as provitamin A carotenoid (PVAC) cassava which contains a substantial quantity of β-carotene have been developed by the International Institute of Tropical Agriculture (IITA) in partnership with the National Root Crop Research Institute (NRCRI), Nigeria, with support from the HarvestPlus project (The Bulletin, 2014). Despite being native to South America, Nigeria is its largest producer, followed by Brazil, Thailand and Indonesia, with a global cultivated area of around 2.5 Mio. ha and average productivity of 11.4 t ha−1 (De Carvalho et al, 2011). Plants, including root tubers, are a potential source of natural antioxidants and acts
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