Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil

Abstract

Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, tucupi obtained from the markets of Belém (Pará, Brazil) and produced using agroindustrial (11 samples) and non-agroindustrial (11 samples) units were investigated to determine their physicochemical characteristics, total and free HCN contents, and free bioactive amine profiles. Most of the samples showed significant variations (p ≤ 0.05) in pH (2.82–4.67), total acidity (0.14–1.36 g lactic acid/100 mL), reducing sugars (up to 2.33 g/100 mL), and total sugars (up to 4.35 g/100 mL). Regarding the amines, four biogenic amines (0.5–4.2 mg/L tyramine, 1.0–23.1 mg/L putrescine, 0.5–66.8 mg/L histamine, and 0.6–2.9 mg/L tryptamine) and one polyamine (0.4–1.7 mg/L spermidine) were identified in the tucupi samples. Even in the tucupi produced using the agroindustrial units, which had quality seals provided by the local regulatory agency, high levels of biogenic amines (4.4–78.2 mg/L) were observed, as well as high dosages of total (8.87–114.66 mg/L) and free (0.80–38.38 mg/L) HCN. These facts highlight the need for better knowledge regarding the product manufacturing process to establish standardization and high-quality conditions for tucupi processing since high contents of biogenic amines and HCN are commonly associated with adverse health effects.