A REVIEW: EFFECT OF TEMPERATURE TO ANTIOXIDANT ACTIVITY AND HCN LEVEL IN CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES

  • Zainal Abidin Chemical Laboratory of Pharmacy, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar, Indonesia.
  • Asriani Suhaenah Chemical Laboratory of Pharmacy, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar, Indonesia.
  • Maya Sari Chemical Laboratory of Pharmacy, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar, Indonesia.

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 phenolic and flavonoids.  Also,  it  contains  HCN  elements  known  as  toxic  compounds. However, HCN levels can be reduced by dry heating and boiling. Phenolic and flavonoids are not resistant to heating and are easily oxidized. This article aim to assess the effect of temperature to antioxidant activity and the decrease of HCN level of cassava leaves. The pretreatment  heating  by oven (dry heating) and cooking (boiling heating) greatly affects to 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 pretreatment heating temperature and heating method  to process prepare cassava leaves.


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Peer Review History:


Received 6 November  2020; Revised 25 Decembe; Accepted 4 January, Available online 15 January 2021


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Received file:blue_23983.gif                Reviewer's Comments:download_logo_r_29189.gif


Average Peer review marks at initial stage: 5.0/10


Average Peer review marks at publication stage: 7.5/10


Reviewer(s) detail:


Ahmad Najiborcid22.jpg, Universitas Muslim Indonesia, Makassar, Indonesia, ahmad.najib@umi.ac.id


Dr. Marwa A. A. Fayedorcid22.jpg, University of Sadat City, Egypt, maafayed@gmail.com


Prof. Dr. Ali Gamal Ahmed Al-kaforcid22.jpg, Sana'a university, Yemen, alialkaf21@gmail.com


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Keywords: Antioxidant, Cassava leaves (Manihot esculenta Crantz), HCN level, heating oven

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How to Cite
Abidin, Z., A. Suhaenah, and M. Sari. “A REVIEW: EFFECT OF TEMPERATURE TO ANTIOXIDANT ACTIVITY AND HCN LEVEL IN CASSAVA (MANIHOT ESCULENTA CRANTZ) LEAVES”. Universal Journal of Pharmaceutical Research, Vol. 5, no. 6, Jan. 2021, doi:https://doi.org/10.22270/ujpr.v5i6.515.
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Review Articles