Cyanogenic Glycosides in Cassava, Manihot esculenta Crantz.
نویسندگان
چکیده
منابع مشابه
Cyanogenic and non-cyanogenic glycosides from Manihot esculenta.
In addition to lotaustralin and linamarin, a novel cyanogenic glycoside, 2-((6-O-(beta-D-apiofuranosyl)-beta-D-glucopyranosyl)oxy)-2-met hylbutanenitrile , two novel non-cyanogenic glycosides, (2S)-((6-O-(beta-D-apiofuranosyl)-beta-D- glucopyranosyl)oxy)butane and 2-((6-O-(beta-D-apiofuranosyl)-beta-D-glucopyranosyl)oxy)propane, and a simple non-cyanogenic glycoside, ethyl beta-D-glucopyranosid...
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Information on anatomical structure is needed by breeders working on improvement for drought tolerance. For studying the effect of polyploidy on cassava anatomy and its significance to tolerance to drought, we induced a polyploidy type of a selected clone (UnB 530) by applying an aqueous solution of 0.2% colchicine on lateral buds for a period of 12 h. The stem identified as tetraploid was prop...
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Concern over poisoning as a result of eating cassava roots or shoots has led to these studies to determine factors which lead to high cyanide content in these tissues and how detoxification can be carried out. Plant age or stage of development does not seem to have a clear influence on root or shoot cyanide content. Genetic control on cyanide content seems significant as varieties may be identi...
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MicroRNAs (miRNAs) are an important class of endogenous non-coding single-stranded small RNAs (21-24 nt in length), which serve as post-transcriptional negative regulators of gene expression in plants. Despite the economic importance of Manihot esculenta Crantz (cassava) only 153 putative cassava miRNAs (from multiple germplasm) are available to date in miRBase (Version 21), and identification ...
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Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (...
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ژورنال
عنوان ژورنال: Acta Chemica Scandinavica
سال: 1994
ISSN: 0904-213X
DOI: 10.3891/acta.chem.scand.48-0178