Reference : A New Method for the Determination of Cyanide Ions and Their Quantification in Some S...
Scientific journals : Article
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/164162
A New Method for the Determination of Cyanide Ions and Their Quantification in Some Senegalese Cassava Varieties
English
Diallo, Younoussa [Institut de Technologie Alimentaire, Dakar, Sénégal > > > >]
Gueye, Momar Talla [Institut de Technologie Alimentaire, Dakar, Sénégal > > > >]
Ndiaye, Cheikh []
Sakho, Mama []
Kane, Amadou []
Barthelemy, Jean-Paul mailto [Université de Liège - ULiège > Chimie et bio-industries > Analyse, qual. et risques - Labo. de Chimie analytique >]
Lognay, Georges mailto [Université de Liège - ULiège > Chimie et bio-industries > Analyse, qual. et risques - Labo. de Chimie analytique >]
Feb-2014
American Journal of Analytical Chemistry
Scientific Research Publishing
5
3
181-187
Yes (verified by ORBi)
International
2156-8251
2156-8278
Irvine
CA
[en] Cassava ; Cyanogenic Glycosides ; Cyanide Ion ; Micro-Diffusion ; Toxicity
[en] Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical procedures. The validation of this method is estimated. The concentration of cyanide ions at different part of the samples was determined. The results showed high toxicity in some fresh Senegalese consumed cassava varieties (>100 mg HCN·kg﹣1). However, in the processed cassava products, less than 10 mg HCN·kg﹣1 was found in the different varieties studied except for the chips where the levels of CN﹣ contents were important (>49 mg HCN·kg﹣1).
Researchers
http://hdl.handle.net/2268/164162
10.4236/ajac.2014.53022
http://www.scirp.org/journal/ajac/
Copyright © 2014 Younoussa Diallo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. In accordance of the Creative Commons Attribution License all Copyrights © 2014 are reserved for SCIRP and the owner of the intellectual property Younoussa Diallo et al. All Copyright © 2014 are guarded by law and by SCIRP as a guardian.

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