Bromatology, food chemistry and antioxidant activity of Xanthosoma sagittifolium (L.) Schott

Abstract

Taioba or Cocoyam - Xanthosoma sagittifolium (L.) Schott - leaves and petioles consumption is almost restricted to Brazilian traditional communities because the lack of knowledge about their chemical and nutritional features. This study was carried out to determine the Taioba leaves and petioles chemical properties (moisture, fixed mineral residue, Calcium, Magnesium, proteins, lipids, dietary fiber and carbohydrates) were quantified; Calcium oxalate was evaluated as an anti-nutritional factor. Bioactive compounds (vitamin C, chlorophyll, carotenoids, lycopene and phenolic compounds) were also determined. Antioxidant capacity was evaluated by DPPH and ABTS methods. Taioba leaves and petioles present greater quantity of proteins, fibers, Calcium, Magnesium and vitamin C than some conventional plants used as salad. The amount of Calcium oxalate was not considered harmful to human consume. Antioxidant activity related to Taioba bioactive compounds has functional and nutraceutical abilities, which opens promising prospects for its use.

Xanthosoma sagittifolium (L.) Schott Araceae

“…The chemical compounds isolated from the leaves and petioles are tannins, flavonoids, quinone, saponins, triterpenoids, steroids, monoterpene, sesquiterpene, polyphenols, carotenoids, lycopene, and phenolic compounds (de Souza Araújo et al 2019;Rahman et al 2019). Moreover, the leaves and petioles nutritional properties such as fixed mineral residue, proteins, gross fiber, calcium, magnesium, lipids, vitamin A, thiamine, riboflavin, vitamin C, nicotinic acid, and carbohydrates (Boakye et al 2018;de Souza Araújo et al 2019). Carbohydrates content in the petioles were reportedly higher than the leaves, with 34.99 g/100 g and 8.70 g/100 g respectively (de Souza Araújo et al 2019).…”

“…Thus, the leaves can be eaten as dietary supplement to prevent and treat osteoporosis (de Oliveira et al 2012). However, the species contain calcium oxalate crystals that is considered as an anti-nutritional factor and harmful to humans if cooked and consumed without appropriate techniques (Boakye et al 2018;de Souza Araújo et al 2019).…”

“…The flavonoids isolated from petioles and leaves were found to have antioxidant properties (de Souza Araújo et al 2019;Rahman et al 2019). Methanol extract of tubers have antioxidant (Nishanthini and Mohan 2012), analgesic, and antiinflammatory (Noor et al 2015) properties.…”

The effect of administration of ethanol extract of talas kimpul stems ((Xanthosoma sagittifolium (l) schott)) on female wistar rats on hemoglobin level, erythrocyte level and birth weight of little wistar rats

“…Talas Kimpul (Xanthosoma Sagittifolium (L.) Schott) or Belitung taro (in Bali called taro) is a type of taro plant that can grow throughout the year, this taro is well known and used by people in Indonesia. Taro Kimpul midrib contains various nutrients that the body needs, including carbohydrates, protein, calcium, iron, vitamin C, fiber (Eyasu et al, 2019;de Souza Araújo et al, 2019).…”

Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads

“…Also, β-carotene, which has a provitamin activity, is contained in the tubers (Goncalves et al, 2013;. Nevertheless, according to Argandoña et al (2019) the amount of vitamin C in Xanthosoma spp. leaves (87 mg 100 g -1 ) is higher than in some conventional vegetables such as lettuce (21.4 mg 100 g -1 ), broccoli (34.3 mg 100 g -1 ) and spinach (2.4 mg 100 g -1 ), but poorer in vitamin E (Arruda et al, 2004).…”