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What is Rapid Detection of Cyanide in Cassava about?

This document describes a new method for rapidly quantifying total cyanogenic glycosides in fresh and processed cassava products using a corrin-based chemosensor called aquacyanocobyrinic acid (ACCA). The ACCA reacts quickly with cyanide released from cyanogenic glycosides in cassava, changing color from orange to violet. This allows for instantaneous spectrophotometric quantification of cyanogenic content. The method was tested on various cassava samples and showed high precision, accuracy, and ability to

Author

Alejandra Ospina

Language

EN