Purification and detection of linamarin from cassava root cortex by high performance liquid chromatography

• Published in: Food chemistry Vol. 104; no. 4; pp. 1750 - 1754
• Main Authors: Sornyotha, Somphit, Kyu, Khin Lay, Ratanakhanokchai, Khanok
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: Acid extraction; Biological and medical sciences; cassava; Cassava root cortex; chemical constituents of plants; cortex; cyanogenic glycosides; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; high performance liquid chromatography; HPLC; linamarin; Linamarin detection; Linamarin purification; Manihot esculenta; Methods of analysis, processing and quality control, regulation, standards; roots; vegetable extracts; Linamarin detection; Cassava root cortex; Acid extraction; Linamarin purification; HPLC; Purification; Root; Manihot esculenta; HPLC chromatography; Analysis method; Plant part; Dicotyledones; Angiospermae; Tuber; Euphorbiaceae; Spermatophyta; Extraction; Control method; Detection; Cassava
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.10.071

Linamarin, a cyanogenic glycoside in cassava ( Manihot esculenta Crantz cv. KU-50) root cortex and parenchyma was extracted with different acids (HCl, H 2SO 4, H 3PO 4 or CH 3COOH) and detected by high performance liquid chromatography (HPLC). The highest linamarin was found in both tissues extracted with H 2SO 4. However, the concentration of linamarin in the extract of the root cortex was higher than that of the root parenchyma. Linamarin in crude extract of the root cortex using 0.25 M H 2SO 4 was purified by the second step HPLC with the yield of 91.54%. These extraction, detection and purification methods were useful to improve the purity of linamarin from cassava, especially the root cortex.