African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12179

Full Length Research Paper

Changes in phenol metabolism of minimally processed ‘baby cassava’ under different temperatures: An alternative to commercialization

Fred Augusto Lourêdo de Brito
  • Fred Augusto Lourêdo de Brito
  • Departament of Plant Biology, Universidade Federal de Viçosa MG, S/N 36570-000, Viçosa, Brazil.
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Rúbia Kécia Marins Maia
  • Rúbia Kécia Marins Maia
  • Fazenda Saco, Unidade Acadêmica de Serra Talhada, Universidade Federal Rural de Pernambuco, Serra Talhada, Brazil.
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Luiz Ferreira Coelho Júnior
  • Luiz Ferreira Coelho Júnior
  • Fazenda Saco, Unidade Acadêmica de Serra Talhada, Universidade Federal Rural de Pernambuco, Serra Talhada, Brazil.
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Daniel Gomes Coelho
  • Daniel Gomes Coelho
  • Department of Agronomy, Universidade Federal do Ceará, Campus do Pici, 60455-900. Fortaleza, CE, Brazil.
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Marcos Ribeiro da Silva Vieira
  • Marcos Ribeiro da Silva Vieira
  • College of Agronomic Engineering, Universidade Federal do Pará, 68372-040 Altamira, PA, Brazil.
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Sérgio Luiz Ferreira da Silva
  • Sérgio Luiz Ferreira da Silva
  • Fazenda Saco, Unidade Acadêmica de Serra Talhada, Universidade Federal Rural de Pernambuco, Serra Talhada, Brazil.
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Adriano do Nascimento Simões
  • Adriano do Nascimento Simões
  • Fazenda Saco, Unidade Acadêmica de Serra Talhada, Universidade Federal Rural de Pernambuco, Serra Talhada, Brazil.
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  •  Received: 02 December 2016
  •  Accepted: 28 March 2017
  •  Published: 26 April 2017

Abstract

This study aimed to evaluate the changes in the phenolic oxidation mediated by polyphenol oxidase (PPO) and peroxidase (POD) in the quality of minimally processed ‘baby cassava’, during the first hours and days of conservation at different temperatures. Pieces of roots of cassava cv. Recife were minimally processed into ‘baby cassava’ form and kept at 5 ± 2 and 25 ± 2°C for 12h and/or 10 days. Fresh weight loss (FWL), visual examination (visual appearance), total soluble phenolics (TSP), fluorescence emission at UV-light, PPO and POD activities were evaluated. Non-refrigerated ‘Baby cassava’ lost overall quality and minimal FWL for 12h. After this period, there was intense darkening, while refrigerated pieces had great quality for 10 days. Non-refrigerated pieces emitted more fluorescence than refrigerated ‘baby cassava’ at 12h, this possibly resulted in the presence of Pseudomoas spp., or fluorescent phenolics compounds. This is associated with an increase of TSP values and PPO and POD activities. On the other hand, the pieces refrigerated at 5 ± 2°C prolong the shelf life until 10 days, suitable for retail market. Moreover, the new form of 'baby cassava' was good for comercialization and consumption, at room temperature, before 12h, an important time for institutional market.

 

Key words: Manihot esculenta Crantz, baby cassava, peroxidase, polyphenolxidase, browning.