In vitro antioxidant properties of modified cassava flour and its untargeted metabolomics

The prevalence of diabetes increases. encouraging the utilization of biological resources to the greatest extent possible. Because of its bioactive components. yellow-fleshed cassava is regarded as a functional food source as well as a potential antioxidant. The purpose of this study was to evaluate the antioxidant properties of modified cassava flour. The antioxidant properties of the extracts and fractions were assessed using the 2.2-diphenyl-1-picryl-hydrazyl assay (DPPH). 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid (ABTS). β-carotene bleaching assay. and Ferric Reducing Antioxidant Power (FRAP). Total phenolic content (TPC) and bioactive compounds were studied. The results showed TPC of modified cassava flour ranged from 5.46 mg GAE/g – 25.83 mg GAE/g. antioxidant activity using DPPH assay. ABTS assay. FRAP assay and β-carotene bleaching were 7.59 –32.55 ; 17.91 mg TE/g – 45.22 mg TE/g; 0.05 mmol Fe (II)/g – 0.51 mmol Fe (II)/g; and 60.29 –76.71 respectively. Untargeted metabolomic using Liquid Chromatography – High Resolution Mass Spectrometry (LC-HRMS) showed that some bioactive compounds have the potential to act as antioxidants. such as 2-Anisic acid, 7-hydrohy-6-methoxy-2H-chromen-2-one (Scopoletin). 7-methoxy-6-(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yloxy-2H-chromen-2-one (scopoline), Norharman, α,α-Trehalose,and α-Eleostearic acid. © 2025 Elsevier Ltd.