Cyanide detoxification methods in food : a review D E Kuliahsari (1*), I N I Sari (1) dan T Estiasih (1)
1) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
*dessyekakuliahsari[at]gmail.com
Abstract
Cyanide or compound which contain a cyanide (cyanogenic), toxin that found in several food, like cassava (Manihot esculenta) and gadung tuber (Dioscorea hispida Dennts). The toxic effect becauce of cyanide in human is inactivation of cytochrome oxidase, respiratory disorder sore throat, dizzy, limp, convulsions, and lethal effect. In several plant, there are cyanogenic glycosides, aceton cyanohydrin, and cyanide acid (HCN). Cyanogenic glycosides, like linamarin and lotaustralin, belong to the secondary metabolism product, are intermediately polar, water soluble compounds that are often accumulated in the vacuoles of plant cells. Acetone cyanohydrins in plant tissues, as intermediates product from cyanogenic glycosides and cyanide acid, which is affected by pH. Cyanogenic glycosides which are hydrolysed by endogenous enzyme to acetone cyanohydrin and cyanide. Acetone cyanohydrins in plant tissues, as intermediate product from cyanogenic glycosides and cyanide acid, are affected by pH. HCN, hydrogen cyanide, which is a volatile and water soluble compound. Cyanide can be removed by several processes before consumed. The methods are peeling, washing, heating, drying, fermenting and chemical treatment can be used to remove or reduce cyanide. The main effect can decrease cyanide are temperature and pH. Food processes can damage structure cell and hydrolyzed cyanogenic glycosides to acetone cyanohydrin and glucose by endogenous enzyme like linamarase. A second enzyme hydroxynitril lyase, can be dissociation acetone cyanohydrins to HCN, ketone and aldehyde compound. The maximum accepted level for cyanide total in food is 10 ppm. This review aims at updating the available knowledge on the various detoxification cyanide in food.
