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

Peixu Du1,2,3,4, Qinfei Wang1,2, Yi He4

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Cassava flour quality degrades due to lipid changes during storage. This study reveals specific lipid alterations and affected metabolic pathways, offering insights for better storage technologies.

Keywords:
LC-MS/MScassava flourlipidomics profilestorage

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Area of Science:

  • Agricultural Science
  • Food Science
  • Biochemistry

Background:

  • Cassava is a vital global staple food for over a billion people.
  • Lipid oxidation and deterioration during storage significantly impact cassava flour quality.
  • Limited research exists on cassava flour's lipid composition and storage-related changes.

Purpose of the Study:

  • To conduct a comprehensive lipidomic analysis of cassava flour during storage.
  • To identify specific lipids and metabolic pathways affected by storage duration.
  • To provide a scientific basis for improving cassava flour storage.

Main Methods:

  • Utilized liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) for lipidomic profiling.
  • Identified 545 lipids across five classes and 27 subclasses.
  • Employed Metware Cloud for statistical analysis of lipid variations.

Main Results:

  • Identified 545 lipids, including free fatty acids, diglycerides (DGs), and triglycerides (TGs).
  • Observed significant variations in 50 lipid species over long-term storage.
  • Found glycerolipid metabolism to be the most affected pathway, with storage-dependent metabolite differentiation.

Conclusions:

  • Storage duration significantly alters the lipid profile of cassava flour.
  • Specific lipid changes and affected metabolic pathways provide markers for storage time.
  • Findings support the development of optimized storage technologies for cassava flour.