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Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model

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Abstract

Xanthosoma sagittifolium and Colocasia esculenta contain high levels of nutrients; but have naturally toxic compounds, oxalates and hydrocyanic acid (HCN). The objective of this work was to evaluate the effect of heat treatment on the concentration of antinutrients in malanga corms and its effect on mice. Malanga samples were heated to a boil for 0 to 120 min; oxalates and HCN were determined by spectrophotometry, at 710 and 510 nm, respectively. Pellets were prepared from raw malanga flour (15 and 50%), cooked malanga (15 and 50%) and wheat flour (control) and fed for nine weeks to five groups of six mice each. Cooking of X. sagittifolium corms for 80 min reduced oxalates present by 75% (143 to 35.6 mg/100 g sample), while oxalates in C. esculenta were reduced by 83% (345 to 57.8 mg/100 g sample). HCN levels became negligible after 20 min of cooking. During the nine weeks of feeding the different mice groups showed no significant difference (p > 0.05) between initial and final weight, with respect of the control; mice did not lose their appetite. The results indicate that the consumption of cooked malanga does not pose an evident risk to health, assessed by the reduced level of antinutrients, being an excellent alternative for feeding people in communities with prevalence of food insecurity.

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Abbreviations

HCN:

Hydrocyanic acid

X. sagittifolium :

Xanthosoma sagittifolium

C. esculenta :

Colocasia esculenta

X. violaceum :

Xanthosoma violaceum

ANF:

Anti-nutritional factors

CNG:

Cyanogenic glycosides

RFPDL:

Research and Functional Products Development Laboratory

UNIDA:

Research Unit and Food Development

AOAC:

Association of Official Analytical Chemists

UV–Vis:

Ultraviolet–visible

HF:

Fresh malanga

HH:

Boiled corms

ARD:

Acute reference dose

PMTDI:

Provisional maximum tolerable daily intake

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Acknowledgements

The authors would like to thank the students who participated in the development of activities as part of the social service program of the Bachelor of Science and Food Technology, as well as the academic technicians who participated of the University of Sciences and Arts of Chiapas and the Veracruz Institute of Technology. To the sectorial fund SAGARPA-CONACYT for the financing of the project with code 2016-01-277457 called Development of technologies for the use of malanga corms (Xanthosoma saggittifolium) from the state of Chiapas and Veracruz in the 2016 call.

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Authors and Affiliations

  1. Research and Functional Products Development Laboratory (RFPDL), Faculty of Nutrition Sciences and Food, University of Science and Arts of Chiapas, 1150 Northwest bypass, 29000, Tuxtla Gutiérrez, Chiapas, Mexico

    Gilber Vela-Gutiérrez

  2. Faculty of Nutrition Sciences and Food, University of Science and Arts of Chiapas, 1150, Northwest bypass, 29000, Tuxtla Gutiérrez, Chiapas, Mexico

    Arturo A. Velázquez López & Veymar G. Tacias Pascacio

  3. Institute of Biological Sciences, University of Science and Arts of Chiapas, 1150 Northwest, Bypass, 29000, Tuxtla Gutiérrez, Chiapas, Mexico

    Dolores G. Vidal López

  4. National Institute of Forestry, Agricultural and Livestock Research, La Posta Experimental Field, Km 22, 5 Federal Highway Veracruz-Córdoba, 94277, Medellín de Bravo, Veracruz, Mexico

    Elizabeth León García

  5. Mexican National Technology/Technological Institute of Veracruz, 2779 M.A. de Quevedo, 91897, Veracruz, Mexico

    Javier De La Cruz Medina

Authors
  1. Gilber Vela-Gutiérrez
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  2. Arturo A. Velázquez López
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  3. Veymar G. Tacias Pascacio
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Correspondence to Gilber Vela-Gutiérrez.

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Vela-Gutiérrez, G., Velázquez López, A.A., Tacias Pascacio, V.G. et al. Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model. J Food Sci Technol 59, 220–227 (2022). https://doi.org/10.1007/s13197-021-05004-9

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