The Effect of Leaching and Boiling on the Content of Potassium in Manihot esculenta and Ipomeas batatas

Cosme-Irizarry, F.; Salas-Vzquez, E.; Negrn-De Bravo, E. Food Science and Technology Program, University of Puerto Rico-Mayagez Campus

Abstract
Manihot esculenta (Cassava) and Ipomeas batatas (Sweet potato) are rich in potassium, a necessary nutrient for a healthier life. However, some people cannot consume high levels of this mineral, for example, dialysis patients. The objective of this study was to analyze the effectiveness of leaching as a popular pre-cooking method for the reduction of mineral content in food. The analysis consisted on three different treatments (TA, TB, TC) in two different slice widths (1 and 2-cm). In treatment A, the sample was only leached. In treatment B, the sample was leached before cooking (by boiling). In treatment C, the sample was boiled. The potassium was analyzed by atomic absorption spectrophotometry. The potassium content on Cassava and Sweet potato were 0.99(0.05) and 1.56(0.09) % by dry weight, respectively. The results obtained for the leaching treatments showed a notable reduction on the potassium content. The reduction by leaching treatment in Cassava and Sweet potato was 80.4% and 76.5% for 1-cm samples and 75.0% and 73.3% for 2cm, respectively. The boiling treatment was less effective than leaching. The reduction by boiling treatment in Cassava and Sweet potato was 32.0% and 17.2% for 1-cm samples and 18.7% and 7.88% for 2-cm, respectively. The highest reduction was obtained in the combined treatment of leaching and boiling. The reduction by the combined treatment in Cassava and Sweet potato was 85.4% and 80.2% for 1-cm samples and 79.0% and 75.6% for 2-cm, respectively. The slice width made no difference on the potassium content. These results suggest that leaching is an efficient technique to reduce potassium from Cassava and Sweet potato.

Experimental Methodology
1.20% Potassium content (%dry weight) 1.00% 0.80% 0.60% 0.40% 0.20% 0.00% 1-cm 2-cm

Samples received

Microwave digestion with HNO3

Dilutions

Peeled tubers

Weigh sample ~0.23g

Atomic Absorption analysis

Cut in two different slice width

Control

TA

TB

TC

Powdering

Figure 2. Potassium content remaining in Cassava after different treatments.

Potassium content (% dry sample) 1.80% 1.60% 1.40% 1.20% 1.00% 0.80% 0.60% 0.40% 0.20% 0.00% Control TA TB TC 1-cm 2-cm

Treatment realization

Lyophilization

Treatments performed: Control Only lyophilized sample Treatment A Leaching* Treatment B Leaching* and boiling Treatment C Boiling

Introduction
Minerals are denominated as natural substances necessary for cell activity and a good health. Currently, over twenty known minerals are essential for controlling metabolism and maintaining a proper functioning of a variety of tissues. In addition, minerals constituted a 1% of the human body. Since these minerals have specific functions, it is important to incorporates these minerals to our diets. Some of the most important minerals are potassium, calcium, sodium and iron. This project is focused in potassium. This mineral have an important role in the functioning of the nervous and muscle system. According to the Dietary Guidelines for American (2010) an adequate intake for potassium for adults is 4,700 mg per day. Therefore, an adequate balance of the potassium is needed for a good health. The kidneys are the responsible for maintaining such balance. However, when a kidney failure occurs, the potassium levels might be out of control. People with kidney failure undergo dialysis treatments to remove harmful components from the body. When potassium levels becomes too high, it can cause serious damage. The heart is the most affected. Heart attack may occur if potassium becomes too high. The National Kidney Foundation recommends to limits certain foods that can increase the potassium in the blood to a dangerous level. They also recommends a technique to reduce the potassium content form high-potassium vegetables and tubers. This technique called leaching consist in soak the vegetable or tuber for a period of time. This technique allows people with kidney failure to consume vegetables or tubers that are high in potassium. The purpose of this project was to investigate the effectiveness of the leaching technique. The tubers used in this project were Cassava and Sweet potato provided by the Experimental Station of Corozal, PR. The technique of atomic absorption spectrophotometry was used to determine the concentration of potassium in Cassava and Sweet potato.

* The tubers were leached for 24 hours

Results
0.500 0.450 0.400 0.350 Absorbance 0.300 0.250 0.200 0.150 0.100 0.050 0.000 0.0 1.0 2.0 3.0 4.0 Concentration (mg/L) 5.0 6.0 y = 0.0902x + 0.0047 R = 0.9992
Standards QC1 QC2 Cassava Control Cassava TA 1-cm Cassava TB 1-cm Cassava TC 1-cm Cassava TA 2-cm Cassava TB 2-cm Cassava TC 2-cm Sweet potato Control Sweet potato TA 1-cm Sweet potato TB 1-cm Sweet potato TC 1-cm Sweet potato TA 2-cm Sweet potato TB 2-cm Sweet potato TC 2-cm

Figure 3. Potassium content remaining in Sweet potato after different treatments.

Conclusions
According to our results, the leaching method is more efficient than boiling in the reduction of potassium content from Cassava and Sweet potato No significant difference was found between the width sizes used in this project. However, bigger sizes may reduce the effect of the treatments. Notable difference between the potato results in previous reports and the tubers used in this project. People with renal deficiency can add these tubers to their diet if they used the leaching method to reduce the potassium content of the tubers. This method allow renal deficient people to consume these tubers in different ways.

Figure 1. Calibration curve for the determination of the potassium concentration on Cassava and Sweet potato. Table 1. Quality control of the analysis.
Quality Control QC1 QC 2 Absolute Error 8.66% 2.70% Coefficient of Variation 1.70% 1.62%

Future Works
Determine if the leaching method is effective in other tubers. Compare previous results on potatoes for investigate differences. Evaluate differences of the leaching temperature.

References
1. 2. 3. 4. Bethke, P. C., Jansky, S. H. JFS. 2008, 75, H80. Tsaltas, T. T. Am. J. Clin. Nutr. 1969, 22, 490. Nutrient data from USDA SR-21. Nutrition and Chronic Kidney Disease. National Kidney Foundation, 2006. 5. Beto, J. A. J. Acad. Nutr. Diet. 2004, 104, 404. 6. Dietary Guidelines for Americans. USDA, 2010.

Table 2. Potassium content on Cassava and Sweet potato samples by different treatments and slice width.
Control TA TB TC Cassava 1-cm 2-cm 0.99(0.05)% 0.19(0.01)% 0.14(0.01)% 0.67(0.04)% 0.25(0.02)% 0.21(0.02)% 0.80(0.04)% Sweet potato 1-cm 2-cm 1.56(0.09)% 0.37(0.03)% 0.31(0.02)% 1.29(0.08)% 0.42(0.03)% 0.38(0.03)% 1.44(0.09)%

Objectives

Acknowledgments
This research was supported by (Aqui va la propuesta) We would also like to acknowledge the support provided by Felix Romn, Ph.D. and the Department of Chemistry of the University of Puerto Rico for granting the access to the microwave and Atomic Spectrophotometer at the laboratory. Also, we like to acknowledge Marco A. De Jess, Ph.D. for all knowledge provided and Agenol Gonzlez for provide the tubers.

Determine the effectiveness of leaching as a method for the reduction of the potassium content in Cassava and Sweet potato to reduce their potassium content. Determine differences between the slice width of the sample. Compare which method, leaching or boiling, is more efficient in the reduction of potassium.

Table 3. Reduction of potassium content on Cassava and Sweet potato samples by different treatments and slice width.
TA TB TC Cassava 1-cm 80.4% 85.4% 32.0% 2-cm 75.0% 79.0% 18.7% Sweet potato 1-cm 2-cm 76.5% 80.2% 17.2% 73.3% 75.6% 7.88%