A REVIEW: EFFECT OF TEMPERATURE TO ANTIOXIDANT ACTIVITY AND HCN LEVEL IN CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES

Abstract

Cassava Leaves (Manihot esculenta Crantz) is one of the food resources that many people consume as vegetables in some regions. People believe that it has natural antioxidant compounds such as phenolic and flavonoids.  Also,  it  contains  HCN  elements  known  as  toxic  compounds. However, HCN levels can be reduced by dry heating and boiling. Phenolic and flavonoids are not resistant to heating and are easily oxidized. This article aim to assess the effect of temperature to antioxidant activity and the decrease of HCN level of cassava leaves. The pretreatment  heating  by oven (dry heating) and cooking (boiling heating) greatly affects to the antioxidant activity and  the reduction of cyanide acid (HCN) level in cassava leaves. This article may be useful for any one or any researcher to determine pretreatment heating temperature and heating method  to process prepare cassava leaves.

                      

Peer Review History:

Received 6 October  2020; Revised 13 November; Accepted 24 December; Available online 15 January 2021

Academic Editor: Dr. Nuray Arı, Ankara University, Turkiye, ari@ankara.edu.tr

Received file:                Reviewer's Comments:

Average Peer review marks at initial stage: 5.0/10

Average Peer review marks at publication stage: 7.5/10

Reviewer(s) detail:

Ahmad Najib, Universitas Muslim Indonesia, Makassar, Indonesia, ahmad.najib@umi.ac.id

Dr. Marwa A. A. Fayed, University of Sadat City, Egypt, maafayed@gmail.com

Prof. Dr. Ali Gamal Ahmed Al-kaf, Sana'a university, Yemen, alialkaf21@gmail.com