Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS.

ABSTRACT: Cassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour and its alterations throughout storage periods have not been extensively studied. This study offers a comprehensive lipidomic analysis of cassava flour over storage periods using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that 545 lipids from five classes and 27 subclasses were identified in cassava flour, including key substances such as free fatty acids (36 species), diglycerides (DGs) (31 species), and triglycerides (TGs) (259 species). Using Metware Cloud for statistical analysis, significa

SUBMITTER: Du P 

PROVIDER: S-EPMC11475662 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature