دورية أكاديمية
Cyanide Content of Cassava Food Products Available in Australia.
| العنوان: | Cyanide Content of Cassava Food Products Available in Australia. |
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| المؤلفون: | Quinn AA; School of Biological Sciences, Monash University, Clayton, VIC 3800, Australia., Myrans H; School of Biological Sciences, Monash University, Clayton, VIC 3800, Australia., Gleadow RM; School of Biological Sciences, Monash University, Clayton, VIC 3800, Australia. |
| المصدر: | Foods (Basel, Switzerland) [Foods] 2022 May 11; Vol. 11 (10). Date of Electronic Publication: 2022 May 11. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Original Publication: Basel, Switzerland : MDPI AG, [2012]- |
| مستخلص: | In 2009, Food Standards Australia New Zealand set a total cyanide content limit of 10 ppm for ready-to-eat cassava products to address food safety concerns about cyanogenic glucosides in cassava. This study surveys a range of cassava food products available in Melbourne, Australia, ten years after the implementation of these regulations. Of all the products tested, the mean cyanide content was greatest in ready-to-eat cassava chips (48.4 ppm), although imported ready-to-eat products had a higher mean cyanide content (95.9 ppm) than those manufactured in Australia (1.0 ppm). Cyanide was detected in frozen cassava products (grated mean = 12.9 ppm; whole root mean = 19.8 ppm), but was significantly reduced through processing according to packet instructions in both product types. Three methods were used to quantify total cyanide content: the evolved cyanide method, the picrate absorbance method and the picrate chart method, with satisfactory agreement between methods. The picrate absorbance and chart methods reported mean cyanide contents 13.7 ppm and 23.1 ppm higher, respectively, than the evolved cyanide method. Our results reaffirm the need for the ongoing testing of cassava food products, especially ready-to-eat products whose cyanide content will not be reduced before consumption. |
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| معلومات مُعتمدة: | PC-2012-011 Australian Centre for International Agricultural Research |
| فهرسة مساهمة: | Keywords: cassava; cyanide; cyanogenic glucosides; food processing; food safety; konzo; linamarin; lotaustralin; toxicity |
| تواريخ الأحداث: | Date Created: 20220528 Latest Revision: 20220716 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC9141144 |
| DOI: | 10.3390/foods11101384 |
| PMID: | 35626954 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 2304-8158 |
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| DOI: | 10.3390/foods11101384 |