Polyphenols in cassava leaves (Manihot esculenta Crantz) and their stability in antioxidant potential after in vitro gastrointestinal digestion

• Published in: Heliyon Vol. 6; no. 3; p. e03567
• Main Authors: Laya, Alphonse, Koubala, Benoît B.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-03-2020; Elsevier
• Subjects: Agriculture harvest; Antioxidant activity; Bioaccessibility; Bound and free polyphenol; Dry season; Food analysis; Food science; In vitro gastrointestinal digestion; Maturity cassava (Manihot esculenta Crantz); Stability of antioxidant potential; Wet season; Wet season; Dry season; Stability of antioxidant potential; Bound and free polyphenol; Antioxidant activity; In vitro gastrointestinal digestion; Bioaccessibility; Food science; Food analysis; Maturity cassava (Manihot esculenta Crantz); Agriculture harvest
• ISSN: 2405-8440; 2405-8440
• DOI: 10.1016/j.heliyon.2020.e03567

The study was carried out to assess the effect of variety on polyphenols in cassava leaves and their stability in antioxidant activity before and after in vitro gastrointestinal digestion. The results showed that individual and total polyphenols content (TPC) and antioxidant activity of bound, free and bioaccessible polyphenols were significantly (p < 0.05) influenced by variety at harvesting maturity. The bound polyphenols had lower TPC (5.00–19.16 mg GAE/g) than free (39.16–89.61 mg GAE/g) throughout harvesting maturity. The polyphenols were strongly affected after in vitro digestion, however, salicylic, syringic and benzoic acids are the most bioaccessible. The free polyphenols of variety IRAD4115 had the highest value of FRAP (35.17 μg TE/g) at 12 months after planting (MAP), while, bound polyphenols showed the lowest DPPH (6.59 μg TE/g, variety EN at 12MAP). The antioxidant activity value evaluated by DPPH method was decreased significantly after in vitro gastrointestinal digestion. However, there was no significant difference between antioxidant activity of bioaccessible polyphenols (77.71 μg TE/g) and methanolic polyphenols (79.17 μg TE/g) assessed by FRAP method. These findings showed the stability of antioxidant potential of polyphenols in cassava leaves harvested at different periods after in vitro digestion. Thus cassava leaves harvested at appropriate maturity can be used as ingredient of functional food for nutraceutical benefits.
Food science Food analysis Agriculture harvest Maturity cassava (Manihot esculenta Crantz) Bound and free polyphenol Stability of antioxidant potential In vitro gastrointestinal digestion Dry season Wet season Bioaccessibility Antioxidant activity.