ASSESSMENT OF THE EFFECT OF HEAT ON CYANOGENIC GLYCOSIDES LEVELS IN TALINUM TRIANGULARE (WATER LEAF)
Abstract
ABSTRACT
Cyanogenic glycosides are naturally occurring secondary metabolites found in over 2,000 plant species, including edible leafy vegetables such as Talinum triangulare. These compounds, when hydrolyzed by the enzyme β-glucosidase, release hydrogen cyanide (HCN), a toxic compound that interferes with cellular respiration by inhibiting cytochrome oxidase in the mitochondrial electron transport chain. The presence of cyanogenic glycosides in edible leafy vegetables poses a potential health hazard due to the risk of cyanide poisoning when consumed in significant amounts. This study investigated the effect of heat treatment on the concentration of cyanogenic glycosides in Talinum triangulare leaves, with emphasis on how different temperature levels influence the toxicity reduction. Fresh leaf samples were subjected to four temperature conditions: 25°C, 50°C, 75°C, and 100°C. The cyanogenic glycoside content was quantified (mg/100g) at each temperature level. Data generated were analyzed using Microsoft Excel, and, t-test was performed using Excel’s Data Analysis ToolPak determine the significant (p < 0.05) of differences observed between treatments. Results showed a consistent decline in cyanogenic glycoside concentration with increasing temperature, reducing from approximately 430 mg/100 g at 25°C to 210 mg/100 g at 100°C. Correlation analysis revealed a strong negative relationship (r = −0.9905) between temperature and glycoside concentration, indicating that heat is a critical factor in the detoxification of cyanides in T. triangulare. The t-test analysis revealed that the differences in cyanogenic glycoside concentrations between raw (25 °C) and heat-treated samples (50–100 °C) were statistically significant (p < 0.05). These findings confirm that heat processing substantially reduces the cyanide potential of T. triangulare and enhances its safety for consumption. This study concludes that cooking is an effective method for minimizing cyanogenic glycosides in T. triangulare, although nutrient loss may occur at higher temperatures. (Word count 285)
Keywords: Talinum triangulare, cyanogenic glycosides, heat treatment, detoxification, boiling, food safety, t-test, Microsoft Excel, antinutritional factors, thermal processing
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.