Changes in Vitamin E and β-Carotene Contents in Various Edible Cassava Leaves (Manihot esculenta Crantz)‎ of Different Ages across Multiple Seasons

Abstract EN

Vitamin E and carotenoids belong to a group of bioactive compounds that have an important effect on human health.

The present study aims to investigate for the first time the concentration of vitamin E, α-, γ-, and δ-tocopherol, and β-carotene in edible cassava leaves during different ages.

The analysis was performed using colorimetry and high-performance liquid chromatograph (HPLC) methods.

A significant difference was found among α-, γ-, and δ-tocopherol concentrations in leaves; γ- and α-tocopherol isomer contents were the predominant in amount, respectively.

Among the leaves, AD variety harvested at 6 months after planting (MAP) was the highest in total vitamin E (222 μgα-TE/g).

However, the highest γ-tocopherol content (2782 μg/100g) and the content of biologically active vitamin E (1244 μg/100g) were found in EN variety at 6MAP, whereas the highest value (42 μg/g) of β-carotene was found in AD variety at 12MAP.

Total vitamin E and tocopherol isomers composition varied among varieties and seasons as did β-carotene.

The effects of varieties and harvest ages on the biosynthesis regulation of these compounds were confirmed by principal component analysis (F1x F2: 74.34%).

Edible cassava leaves can be considered as sources of vitamin E for natural dietary antioxidant during different ages, and the best time to harvest EN and AD varieties is at 6MAP on the basis of α-tocopherol equivalent or content of biologically active vitamin E content, and EN and AD varieties performed the overall best.

Thus, the edible cassava leaves are among the leafy vegetables that could be helpful to suggest as a part of daily meal for health benefits and pharmaceutical purposes.