LC‐MS quantification of scopoletin in cassava (Manihot Esculenta Crantz) varieties, local derived foods, and activity on some food spoilage fungi
2020
Njankouo Ndam, Youchahou | Nyegue, Maximilienne Ascenssion | Mounjouenpou, Pauline | Kansci, Germain | Kenfack, Marie Josiane | Eugène, Ehabe E.
The identification and use of natural compounds with antimicrobial activity against foodborne pathogens is of major importance. This study quantified, using Liquid Chromatography coupled with Mass Spectrum (LC‐MS), scopoletin in the roots of 20 cassava varieties that had been subjected to different commonly applied postharvest treatments to obtain local cassava‐derived foods. The extracted scopoletins were later characterized for their activity against Aspergillus flavus and Aspergillus niger, some food spoilage fungi. All studied cassava varieties contained scopoletin, with the improved varieties accumulating more of the compound. The compound was also present in all parts of the cassava root, but highest in the root flesh. Traditional processing influenced scopoletin content in derived foods with the chips having the highest content, followed by Gari and then Fufu. Scopoletin from cassava skin better inhibited mycelium growth of studied fungi. The Minimal Inhibitory Concentration ranged between 0.07 ± 0.00 µg/ml and 0.15 ± 0.00 µg/ml. PRACTICAL APPLICATIONS: This study paves the way for the valorization of cassava peelings in the conservation of several foods because of its antifungal activity.
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