Determinação da toxicidade da mandioca pelo paladar das raízes "In Natura"
About: This article is published in Bragantia.The article was published on 1962-01-01 and is currently open access. It has received 10 citations till now.
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TL;DR: The obtained resulta showed that "IAC 576-70" presented agricultural and culinary advantages such as top plant architecture, productivity, Cassava Bacterial Blight (CBB) resistance, root appearance, time of cooking and flesh color (yellow) in relation to the sweet cassava varieties presently cultivated.
Abstract: Quarenta clones de mandioca, oriundos de diversos cruzamentos intervarietais, foram avaliados quanto a producao de raizes e outras caracteristicas, em Campinas e Pindamonhangaba (SP), no periodo de 1981 a 1984. Originalmente, foram plantados quatro ensaios em Campinas e quatro em Pindamonhangaba, em blocos ao acaso com quatro repeticoes. Cada ensaio teve 13 tratamentos, dentre os quais tres testemunhas comuns. Os resultados obtidos permitiram a selecao de 13 clones mais promissores, que foram novamente testados com a instalacao de mais um experimento em cada localidade, utilizando a mesma metodologia. Embora nenhum clone se destacasse significativamente quanto a producao de raizes, em relacao as testemunhas SRT 59 - Branca de Santa Catarina, IAC 12-829 e IAC-Mantiqueira, o IAC 576-70, oriundo do cruzamento SRT 797 - Ouro do Vale x IAC 14-18, evidenciou uma serie de caracteristicas favoraveis como mandioca de mesa. Assim, novo experimento foi conduzido em 1983/84, em Campinas, comparando-o com outras variedades de mesa, tendo como testemunha a SRT 454 - Guaxupe. Os resultados obtidos neste trabalho permitem concluir que o clone IAC 576-70 apresenta uma serie de vantagens agronomicas e culinarias, em relacao as tradicionais variedades de mesa em cultivo, como arquitetura da parte aerea, maior produtividade, razoavel resistencia de campo a bacteriose, bom aspecto das raizes, bom tempo de cozimento e cor amarela da polpa.
14 citations
Cites background from "Determinação da toxicidade da mandi..."
...Além disso, outras suas características, como indicações de baixa toxicidade, constatada pelo método de degustação (PEREIRA & PINTO, 1962) e as raízes de tamanho, forma e aspecto favoráveis à comercialização, sugeriram um estudo mais detalhado com vistas a seu aproveitamento como variedade de mesa…...
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TL;DR: In this paper, the amount of cyanide present in some types of Brazilian cassava foods by means of spectrophotometric technique (reading at a wavelength of 530 nm) was determined.
Abstract: Cassava flours are obtained from the roots of Manihot esculenta Crantz and daily fairly consumed by the Brazilian population considering it comes to hum food, and also inserted into food baskets, besides to present low cost and easy access, in addition to being plant easily cultivated by the population. However, the food obtained with cassava may contain hydrocyanic acid, in the form of cyanogenic glycoside when those meals are not cooked properly. The oral toxicity can range 30 - 210 mg/kg body, the average daily consumption per capita in larger rural areas than in urban areas for cassava flour 19.1 g against 4.7 g, respectively. Brazil’s North and Northeast have higher consumption of cassava flour, associated with family monthly monetary income, making this region more vulnerable to poisoning. The objective of this study was to quantify cyanogenic glycosides present in some types of Brazilian cassava foods by means of spectrophotometric technique (reading at a wavelength of 530 nm). For quantitative determination of cyanide content, linamarase hydrolysis was used. The amount of cyanide was determined, and results were: artisan toasted cassava flour: 15 mg/500g, sweet cassava starch: 32.5 mg/500g, artisan dried cassava flour: 37.5 mg/500g, “bijuzada” cassava flour: 60 mg/500g, industrialized, toasted cassava flour: 115 mg/500g, industrialized, raw cassava flour: 140 mg/500g, and wet cassava flour: 225 mg/500g. Considering the chronic ingestion of cyanide present in these foods, they can cause public health problems.
13 citations
01 Jan 2013
6 citations
20 Dec 2013
TL;DR: The proteomes of the tuberous roots of sweet and bitter cassava (Manihot esculenta Crantz) varieties reflected phenotypic differences among the varieties, revealing some proteins were related to the physico-chemical characteristics of the variety, especially between the sweet and the bitter.
Abstract: SCHMITZ, G. J. H. Comparative proteome analysis of the tuberous roots of sweet and bitter cassava (Manihot esculenta Crantz) varieties. 2013. 137 f. Dissertação Mestrado – Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo. Cassava (Manihot esculenta Crantz) is a main crop with large genetic variability. The varieties are classified according palatability and toxicity of the roots as sweet or bitter cassavas. Despite its importance, little is known about the molecular basis of phenotypic characteristics. Therefore, this study aimed to identify proteins associated to the differences between the sweet (‘IAC 576-70’ e ‘IAC 06-01’), bitter (‘Cigana Preta’, ‘IAC 12’ e ‘IAC 90’) and the mixed-use (‘Vassourinha Paulista’) varieties by 2D-PAGE. After the protein extraction and separation by 2D-PAGE, the gel images were analyzed through the software Delta 2D (DECODON), and the statistical analysis were performed with ANOVA (p<0,01), Heat Map, Principal Component Analysis (PCA) and Cluster Analysis. The 146 significant spots were removed from the gels, digested and sequenced by mass spectrometry. Some proteins were related to the physico-chemical characteristics of the varieties, especially between the sweet and the bitter. Variability of the samples was explained at the level of 54,54% by the PCA. The first component separated the sweet varieties from all others while the second one separated the ‘IAC 90’ from all others. This variety was characterized by a different protein profile among the bitter cassavas. The ‘IAC 576-70’ and the ‘IAC 12’ were positively correlated, as well as, ‘Vassourinha’ and the ‘Cigana’. Cluster Analysis agreed the PCA information, revealing that the proteomes of the tuberous roots reflected phenotypic differences among the varieties.
1 citations