Multivariate analysis for the quantitative characterization of bioactive compounds in “Taioba” (Xanthosoma sagittifolium) from Brazil

• Published in: Journal of food measurement & characterization Vol. 16; no. 3; pp. 1901 - 1910
• Main Authors: de Jesus Benevides, Clícia Maria, da Silva, Helena Benes Matos, Lopes, Mariângela Vieira, Montes, Simone de Souza, da Silva, Alex Sander Lopes, Matos, Rafael Amorim, de Freitas Santos Júnior, Aníbal, dos Santos Souza, Antonio Carlos, de Almeida Bezerra, Marcos
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-06-2022; Springer Nature B.V
• Subjects: Antioxidants; Bioactive compounds; Biological activity; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food; Food plants; Food Science; Heat treatment; Heat treatments; Multivariate analysis; Original Paper; Phenolic compounds; Phenols; Plant extracts; Principal components analysis; Separation; Solvents; Xanthosoma sagittifolium; Brazil; Multivariate analysis; Total phenolic compounds; Antioxidant activity
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-021-01265-2

Conventional and unconventional food plants, in addition to macronutrients, are also rich in bioactive compounds, which have the antioxidant capacity and, therefore, are associated with the prevention of various diseases. There are several factors that can interfere with the concentration of these substances, such as: parts of the plant, extraction solvents, temperature, etc. The study was undertaken to extract and to characterize quantitatively the content of total phenolic compounds (TPC) in “Taioba” or Cocoyam (
Xanthosoma sagittifolium
) from Brazil, before and after heat treatments in different parts of the plant. TPC were performed by the Folin-Ciocalteu method and the antioxidant activity by DPPH, ABTS and FRAP methods. Principal component analysis (PCA) was used to explore the data generated. The variables (extraction solvent, parts of “Taioba” and heat treatment) influenced the TPC concentrations and antioxidant activity. The contents (mg/100 g) of TPC were higher in the nature leaf blade (75.44 ± 1.69) and the integral taioba in all treatments ranging from 44.86 ± 0.44 to 50.46 ± 0.93, in the methanolic extract when compared to the aqueous extract. PCA analysis elucidated the differences in the phenolic profile between the different parts of the “Taioba”, extraction solvent and heat treatment used. The graphs of the scores showed a clear separation of the groups according to the extraction solvents and parts of the “Taioba”, while the loading graph showed the separation of the sample groups according to the variables associated with the different heat treatments. The proposed methods were efficient for the determination of TPC in “Taioba”. Therefore, it is suggested to extend the studies to other conventional and unconventional food plants.
Graphical abstract