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

  • Sarah de Souza Araújo, Priscila de Souza Araújo Faculty of Engineering, Grande Dourados Federal University, Brazil
  • Aline Janaina Giunco Faculty of Engineering, Grande Dourados Federal University, Brazil
  • Sandro M. Silva, Eliana J. S. Argandoña Faculty of Engineering, Grande Dourados Federal University, Brazil; Post Graduate Program in Biotechnology and Biodiversity; Faculty of Biological and Environmental Sciences, Grande Dourados Federal University, Brazil


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.

Keywords: Unconventional food plants; Taioba; bioactive compounds; bromatological analysis.
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How to Cite
Priscila de Souza Araújo, S. de S. A., A. J. Giunco, and S. M. S. E. J. S. Argandoña. “Bromatology, Food Chemistry and Antioxidant Activity of Xanthosoma Sagittifolium (L.) Schott”. Emirates Journal of Food and Agriculture, Vol. 31, no. 3, May 2019, pp. 188-95, doi: Accessed 15 Jan. 2021.
Research Article