Chronic NonCommunicable Diseases have a high mortality rate, reaching about 41
million deaths annually as a result of heart attacks, strokes, cancer, respiratory diseases,
diabetes or mental disorders. A modifiable behavioral risk factor for triggering these
pathologies is the contemporary dietary error, where there is greater consumption of foods
with high caloric density and low consumption of vegetables. An alternative to improve
nutrition is the inclusion of NonConventional Food Plants in daily life, including taioba
(Xanthosoma taioba) present in the Amazon, as it is a source of macro and micronutrients
such as: calcium, magnesium, dietary fiber, vitamin C and carbohydrate , in addition to
bioactive compounds: carotenoids, total chlorophyll and phenolic compounds. Thus, the
objective of the present work is to determine the bioactive compounds of the taioba leaves
under hydrothermal processing. The samples were collected in an urban garden in the
metropolitan region of Belém – PA. The leaves were subjected to physicochemical and
bioactive compound analysis using internationally recognized methods. In this research,
364.98 µg/100g, 488.3 µg/100g, 4.14 µg/g, 4.68 µg/g, 2.12 µg/g, 4.61 µg/g were found
in the leaf in natura , 105.34 mg EAG/100g, 78.33 µg/100g and 19.8 mg/100g of
chlorophyll a, chlorophyll b, total carotenoids, zeaxanthin, beta carotene, beta cryptoxanthin, total polyphenols, flavonoids and vitamin C, respectively. In the cooked,
375.37 µg/100g of chlorophyll a, 1179.9 µg/100g chlorophyll b, 16.82 µg/g of total
carotenoids, 18.81 µg/g of zeaxanthin, 11.25 of betacarotene µg were obtained /g, 18.51
betacryptoxanthin µg/g, 56.87 mg EAG/100g total polyphenols, 38.13 µg/100g
flavonoids and 14.15 mg/100g vitamin C. it is a good source of bioactive compounds that
bring benefits to health, being a lowcost and easytocultivate culinary option.
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