The mutagenicity of cassava (Manihot esculenta Crantz) preparations.
(1990) Food Additives and Contaminants — Vol. 7, n° 1, p. 125-136 (1990)
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- Abstract
- Different cassava products were found to contain mutagenic activities in the Ames test. This paper describes how the flavonol quercetin is released during the cooking of fresh cassava leaves, following a process very similar to culinary habits. The hydrolysis of the glucoside(s) and the release of free quercetin has been followed by the monitoring of mutagenic activities with a simultaneous isolation and purification by thin-layer chromatography. The fluorodensitometric method applied revealed that fresh leaves contained about 1300 mg quercetin per kg wet weight, of which 800 mg were released during a normal cooking process.
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De Meester, C., Rollmann, B., Mupenda, K., & Mary, Y. (1990). The mutagenicity of cassava (Manihot esculenta Crantz) preparations. Food Additives and Contaminants, 7(1), 125-136. https://hdl.handle.net/2078.5/74489 (Original work published 1990)