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  • Title: Changes in scopoletin concentration in cassava chips from four varieties during storage.
    Author: Gnonlonfin BG, Gbaguidi F, Gbenou JD, Sanni A, Brimer L.
    Journal: J Sci Food Agric; 2011 Oct; 91(13):2344-7. PubMed ID: 21604276.
    Abstract:
    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.
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