A Review : Effect of Temperature to Antioxidant Activity and HCN Level in Cassava (Manihot esculenta, Crantz) Leaves

Abidin, Zainal (2020) A Review : Effect of Temperature to Antioxidant Activity and HCN Level in Cassava (Manihot esculenta, Crantz) Leaves. Universal Journal of Pharmaceutical Research, 5 (6). pp. 64-66. ISSN 2456-8058

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Abstract

Cassava Leaves (Manihot esculenta Crantz) is one of the food resources that many people consume as vegetables in some regions. People believe that it has natural antioxidant compounds such as phenolics and flavonoids. Also, it contains HCN elements known as toxic compounds. However, HCN levels can be reduced by dry heating and boiling. Phenolics and flavonoids are not resistant to heating and are easily oxidized. This research is review article and it aims to assess the effect of temperature on the antioxidant activity and the decrease of HCN level in Cassava leaves. Thermal Process such as heating by oven (dry heating) and cooking (boiling heating) greatly affects the antioxidant activity and the reduction of cyanide acid (HCN) level in Cassava leaves. This article may be useful for any one or any researcher to determine the thermal process such as heating temperature and heating method to process prepare Cassava leaves. Keywords: Antioxidant, Cassava leaves (Manihot esculenta Crantz), HCN level, heating oven

Item Type:	Article
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	FAKULTAS FARMASI
Depositing User:	Unnamed user with email admin@umi.ac.id
Date Deposited:	21 Jul 2021 03:16
Last Modified:	01 Oct 2021 03:21
URI:	http://repository.umi.ac.id/id/eprint/308

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