7/27/2019 CITA5996-Poster FC-ES (final).pdf

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The Effect of Leaching and Boiling on the Content of Potassium in

Manihot esculentaand Ipomeas batatasCosme-Irizarry, F.; Salas-Vzquez, E.; Negrn-De Bravo, E.

Food Science and Technology Program, University of Puerto Rico-Mayagez Campus

Introduction

Abstract

Objectives

Conclusions

Experimental Methodology

References

Results

Future Works

ihot esculenta (Cassava) and Ipomeas batatas(Sweet potato) are rich

otassium, a necessary nutrient for a healthier life. However, some

ple cannot consume high levels of this mineral, for example,

sis patients. The objective of this study was to analyze the

ctiveness of leaching as a popular pre-cooking method for the

ction of mineral content in food. The analysis consisted on

e different treatments (TA

, TB

, TC

) in two different slice widths

nd 2-cm). In treatment A, the sample was only leached. In

ment B, the sample was leached before cooking (by boiling). In

ment C, the sample was boiled. The potassium was analyzed by

mic absorption spectrophotometry. The potassium content on

ava and Sweet potato were 0.99(0.05) and 1.56(0.09) % by

weight, respectively. The results obtained for the leaching

ments showed a notable reduction on the potassium content.

reduction by leaching treatment in Cassava and Sweet potato

80.4% and 76.5% for 1-cm samples and 75.0% and 73.3% for 2-

respectively. The boiling treatment was less effective than

hing. The reduction by boiling treatment in Cassava and Sweet

to was 32.0% and 17.2% for 1-cm samples and 18.7% and

% for 2-cm, respectively. The highest reduction was obtained in

combined treatment of leaching and boiling. The reduction by

ombined treatment in Cassava and Sweet potato was 85.4% and

% for 1-cm samples and 79.0% and 75.6% for 2-cm,

ectively. The slice width made no difference on the potassium

ent. These results suggest that leaching is an efficient technique

duce potassium from Cassava and Sweet potato.

Determine the effectiveness of leaching as a method for theeduction of the potassium content in Cassava and Sweetotato to reduce their potassium content.

Determine differences between the slice width of the sample.

Compare which method, leaching or boiling, is more efficient inhe reduction of potassium.

Cassava Sweet potato

1-cm 2-cm 1-cm 2-cm

Control 0.99(0.05)% 1.56(0.09)%

TA 0.19(0.01)% 0.25(0.02)% 0.37(0.03)% 0.42(0.03)%

TB 0.14(0.01)% 0.21(0.02)% 0.31(0.02)% 0.38(0.03)%

TC 0.67(0.04)% 0.80(0.04)% 1.29(0.08)% 1.44(0.09)%

Table 2. Potassium content on Cassava and Sweet potato samples by

different treatments and slice width.

Samples received

Peeled tubers

Cut in twodifferent slice

width

Treatmentrealization

Lyophilization

Powdering

Weigh sample

~0.23g

Microwavedigestion with

HNO3Dilutions

Atomic

Absorptionanalysis

Control

Onlylyophilized

sample

Treatment A

Leaching*Treatment B

Leaching*and boiling

Treatment C

Boiling

Treatments performed:

0.00%

0.20%

0.40%

0.60%

0.80%

1.00%

1.20%

Potass

iumc

ontent(%dryweight)

Control TA TB

Figure 2. Potassium content remaining in Cass

treatments.

0.00%

0.20%

0.40%

0.60%

0.80%

1.00%

1.20%

1.40%

1.60%

1.80%

Potassiumc

ontent(%d

rysample)

Control TA TB

Figure 3. Potassium content remaining in Sweet p

treatments.

y = 0.0902x + 0.0047

R = 0.9992

0.000

0.050

0.100

0.150

0.200

0.250

0.300

0.350

0.400

0.450

0.500

0.0 1.0 2.0 3.0 4.0 5.0 6.0

Absorbance

Concentration (mg/L)

Standards

QC1

QC2

Cassava Control

Cassava TA1- cm

Cassava TB 1-cm

Cassava TC 1-cm

Cassava TA2- cm

Cassava TB 2-cm

Cassava TC 2-cm

Sweet potato Control

Sweet potato TA1-cm

Sweet potato TB 1-cm

Sweet potato TC 1-cm

Sweet potato TA2-cm

Sweet potato TB 2-cm

Sweet potato TC 2-cm

Quality Control Absolute Error Coefficient of Variation

QC1 8.66% 1.70%

QC 2 2.70% 1.62%

Table 1. Quality control of the analysis.

Cassava Sweet potato

1-cm 2-cm 1-cm 2-cm

TA 80.4% 75.0% 76.5% 73.3%

TB 85.4% 79.0% 80.2% 75.6%

TC 32.0% 18.7% 17.2% 7.88%

Table 3. Reduction of potassium content on Cassava and Sweet potato

samples by different treatments and slice width.

According to our results, the leaching methothan boiling in the reduction of potassium co

and Sweet potato

No significant difference was found between tin this project. However, bigger sizes may redu

treatments.

Notable difference between the potato results and the tubers used in this project.

People with renal deficiency can add these tuthey used the leaching method to reduce the p

the tubers. This method allow renal deficient people to co

in different ways.

Determine if the leaching method is effective i Compare previous results on potatoes for inves Evaluate differences of the leaching temperatu

1. Bethke, P. C., Jansky, S. H.JFS. 2008, 75, H80.2. Tsaltas, T. T.Am. J. Clin. Nutr. 1969, 22, 490.3. Nutrient data from USDA SR-21.4. Nutrition and Chronic Kidney Disease.

Foundation, 2006.5. Beto, J. A. J. Acad. Nutr. Diet. 2004, 104, 404.6. Dietary Guidelines for Americans. USDA, 2010

This research was supported by (Aqui va la p

We would also like to acknowledge the support

Romn, Ph.D. and the Department of Chemistry o

Puerto Rico for granting the access to the micr

Spectrophotometer at the laboratory.

erals are denominated as natural substances necessary for cell

ity and a good health. Currently, over twenty known minerals

essential for controlling metabolism and maintaining a proper

tioning of a variety of tissues. In addition, minerals constituted

% of the human body. Since these minerals have specific

tions, it is important to incorporates these minerals to our diets.

e of the most important minerals are potassium, calcium,

um and iron.

project is focused in potassium. This mineral have an important

in the functioning of the nervous and muscle system.

ording to the Dietary Guidelines for American (2010) an

uate intake for potassium for adults is 4,700 mg per day.

refore, an adequate balance of the potassium is needed for ad health.

kidneys are the responsible for maintaining such balance.

wever, when a kidney failure occurs, the potassium levels might

out of control. People with kidney failure undergo dialysis

ments to remove harmful components from the body. When

ssium levels becomes too high, it can cause serious damage. The

t is the most affected. Heart attack may occur if potassium

mes too high. The National Kidney Foundation recommends

mits certain foods that can increase the potassium in the blood

dangerous level. They also recommends a technique to reduce

potassium content form high-potassium vegetables and tubers.

technique called leaching consist in soak the vegetable or

r for a period of time. This technique allows people with kidney

re to consume vegetables or tubers that are high in potassium.

purpose of this project was to investigate the effectiveness of

eaching technique. The tubers used in this project were Cassava

Sweet potato provided by the Experimental Station of Corozal,

The technique of atomic absorption spectrophotometry wasto determine the concentration of potassium in Cassava and

et potato.

* The tubers were leached f or 24 hours

Acknowledgment

Figure 1. Calibration curve for the determination of the potassium

concentration on Cassava and Sweet potato.

Also, we like to acknowledge Marco A.

De Jess, Ph.D. for all knowledge

provided and Agenol Gonzlez for

provide the tubers.