Bioactive Carbohydrates and Dietary Fibre最新文献

{"title":"Semisynthetic and amylase-treated Taraxacum officinale galactans: Combat colorectal cancer with cytokine modifier response","authors":"Jilan A. Nazeam ,&nbsp;Ian Black ,&nbsp;Varughese A. Mulamoottil ,&nbsp;Ahmed F. Hikal ,&nbsp;Ahmed Esmat ,&nbsp;Temesgen Samuel ,&nbsp;Dilip Reddy Gunturu ,&nbsp;Parastoo Azadi","doi":"10.1016/j.bcdf.2025.100492","DOIUrl":"10.1016/j.bcdf.2025.100492","url":null,"abstract":"<div><div>Polysaccharides are naturally abundant, biodegradable, and cost-effective sustainable biomaterials. However, their limited pharmacodynamic properties often hinder clinical efficacy. Hence, structural modifications of polysaccharides can enhance their therapeutic efficacy in response to application demands. In this study, a galactan polysaccharide (TOP₅₀) was purified from <em>Taraxacum officinale</em>, and three derivatives were prepared by sulfation (STOP₅₀), acetylation (ACTOP₅₀), and enzymatic hydrolysis using amylase (TOP_50am). The physicochemical properties were investigated using gas chromatography, size-exclusion chromatography, linkage analysis, infrared spectroscopy, scanning electron microscopy, and ¹H NMR spectroscopy, alongside the determination of the degree of substitution (DSS). The cytotoxic activities of the native and modified polysaccharides were evaluated against colorectal cancer cell lines (HT-29, HCT-116, and RKO), and their immunomodulatory effects were assessed by measuring cytokine levels (IL-6, IL-8, IL-10, and IL-12). Native TOP₅₀ (50 kDa) was identified as a pectic galactan with a chain of 4-linked glucoses (4-Glc), 3,6-linked galactose (3,6-Gal), terminal galactopyranosyl (t-Gal), and glucopyranosyl (t-Glc) residues. Among the derivatives, STOP₅₀ exhibited the most pronounced cytotoxic effect on RKO cells. Both STOP₅₀ and TOP_50am markedly suppressed the expression of pro-inflammatory cytokines IL-8 and IL-10 while significantly enhancing IL-12 production. Remarkably, TOP_50am induced a 15-fold upregulation of IL-12, indicating its potent immunostimulatory effects. These findings highlight the potential of structurally modified <em>T. officinale</em> galactans as multifunctional anticancer agents, supporting their potential in colorectal cancer therapy. The elucidated structure–activity relationships serve as a pivotal basis for developing polysaccharide-based therapeutics aimed at modulating tumor growth and regulating immune responses.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100492"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144892905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microencapsulation of Fridericia chica extract: stability, anthocyanin retention, and antioxidant properties for food and therapeutic applications","authors":"Vitória Ribeiro Garcia de Figueiredo Muniz ,&nbsp;Ailane Souza de Freitas ,&nbsp;Luan da Silva Dias Rabelo ,&nbsp;Luís Felipe Perdigão Rodrigues ,&nbsp;Karina Rodrigues Honorato ,&nbsp;Ana Carolina Rorato ,&nbsp;Ana Lúcia Tasca Gois Ruiz ,&nbsp;Ilza Maria de Oliveira Sousa ,&nbsp;Luciana Igarashi-Mafra ,&nbsp;Mary Ann Foglio ,&nbsp;Alvaro Luiz Mathias ,&nbsp;Marcos R. Mafra","doi":"10.1016/j.bcdf.2025.100483","DOIUrl":"10.1016/j.bcdf.2025.100483","url":null,"abstract":"<div><h3>Relevance</h3><div><em>Fridericia chica</em> (Bonpl.) L.G. Lohmann (syn. <em>Arrabidaea chica</em> Verlot) is a medicinal plant traditionally utilized by Indigenous communities and local populations in the Amazon and tropical South America for its antioxidant, anti-inflammatory, and anticancer activities, attributed to its anthocyanin-rich composition.</div></div><div><h3>Aim of the study</h3><div>To enhance aqueous infusion extraction of processed <em>F. chica</em> leaves to maximize anthocyanin content and stabilize bioactive compounds through microencapsulation via spray drying.</div></div><div><h3>Materials and methods</h3><div>Mineral water acidified with varying concentrations of Tahiti lemon juice was used to extract bioactive compounds. The extract with the highest anthocyanin content was microencapsulated using maltodextrin or Arabic gum as protective matrices. High-Performance Liquid Chromatography (470 nm detector) identified key anthocyanidins (hydroxycarajurone, carajurone, carajurin). Total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant properties (ABTS, DPPH, FRAP) were assessed over 180 days under refrigerated (4 °C) and room temperature (25 °C) storage conditions.</div></div><div><h3>Results</h3><div>The extract microparticles (FEC, control) showed significant degradation in bioactive content (88 % reduction in TPC, 35 % in TFC). Microencapsulation improved stability: Microcapsules with maltodextrin (FEMM) exhibited a 7.15 % loss of total phenolic content (TPC) and a 10.22 % loss of total flavonoid content (TFC), whereas microcapsules with gum Arabic (FEMA) showed minimal loss of TPC (0.74 %) and an 11.66 % reduction of TFC. Refrigeration mitigated degradation, and Arabic gum had better-preserved antioxidant activity than maltodextrin under both conditions.</div></div><div><h3>Conclusions</h3><div>Microencapsulation significantly enhanced the stability of <em>F. chica</em> bioactive compounds, with Arabic gum outperforming maltodextrin. These powders demonstrate high potential as functional food ingredients, offering stability, antioxidant preservation, and suitability for extended storage.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100483"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prebiotic effects and functional insights into gut microbiota mediated by Qingke β-glucan of different molecular weights in vitro fermentation","authors":"Lan Zhao ,&nbsp;Xinran Yang ,&nbsp;Peijie Ye ,&nbsp;Zhihai Lan ,&nbsp;Jiale Cheng ,&nbsp;Li Li ,&nbsp;Jia Wu ,&nbsp;Wei Xu ,&nbsp;Huibin Chen","doi":"10.1016/j.bcdf.2025.100488","DOIUrl":"10.1016/j.bcdf.2025.100488","url":null,"abstract":"<div><div>Qingke β-glucan (QBG), a gastrointestinal indigestible grain polysaccharide, is used as prebiotic and delivery carrier to mediate gut microbiota, while the mechanism of QBG of different MWs degraded by the gut microbiota remain uncertain. In this study, we investigated the impacts of QBG with different MWs on gut microbiota, SCFAs, and the degrading degree of polysaccharides <em>in vitro</em> fermentation. QBG groups significantly increased the total SCFAs, which is consistent with the results predicted by PICRUSt2 based on the KEGG pathway. The 27 functional genes associated with SCFAs metabolism were identified. Acetate and propionate synthesis was primarily mediated by the <em>pta, ackA</em>, and <em>ACSS</em> genes, whereas butyrate production mediated by the <em>ptb, buk</em>, and <em>atoA</em> genes. The low-MW QBG produced more SCFAs than the high-MW QBG after fermentation, suggesting that polysaccharide MW influences its biological functionality. These findings support polysaccharide-based gut microbiota-targeting drug and food development.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100488"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and technological characterization of spray-dried sorghum pyrodextrin powders for use in food systems","authors":"María Agostina Bianchi ,&nbsp;Laura Cecilia Gómez Pamies ,&nbsp;Pablo Daniel Ribotta ,&nbsp;Diego Libkind Frati ,&nbsp;Elisa Inés Benítez","doi":"10.1016/j.bcdf.2025.100511","DOIUrl":"10.1016/j.bcdf.2025.100511","url":null,"abstract":"<div><div>Pyrodextrins can be produced from sorghum starch residues generated during the production of a beer-like beverage. Five pyrodextrin powder samples obtained under different spray drying conditions were selected from a previous investigation for their physical, chemical and microbiological stability. The present research evaluated the properties of the powders to identify potential food applications aimed at improving nutritional and functional attributes. Reconstitution properties assessed showed values ranging from 61.5 % to 65.4 % for water solubility index, 6.78–16.41 mPa s for viscosity of the suspensions, 1.76–1.87 g water retained/g dry solid for water retention capacity and absorbances between 0.98 and 1.75 for water dispersibility. The degradation temperature of the powders ranged between 293.9 and 303.1 °C, and flowability characterized by Carr's index and Hausner ratio, within the ranges of 10.5 %–24.0 % and 1.12–1.31, respectively. The properties exhibited by the pyrodextrin powders make them promising ingredients for functional food applications where stability, texture, and potential fiber contribution are desired.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100511"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the functional benefits of powdered ginger beverage through the incorporation of Ganoderma lucidum","authors":"Anastasia Wheni Indrianingsih,&nbsp;Septi Nur Hayati,&nbsp;Vita Taufika Rosyida,&nbsp;Wuri Apriyana,&nbsp;Cici Darsih,&nbsp;Khoirun Nisa,&nbsp;Ade Erma Suryani,&nbsp;Tri Wiyono,&nbsp;Anjar Windarsih,&nbsp;Sri Handayani","doi":"10.1016/j.bcdf.2025.100482","DOIUrl":"10.1016/j.bcdf.2025.100482","url":null,"abstract":"<div><div>Ginger drinks are one of the traditional drinks that are widely available in Asia, especially Indonesia. <em>Ganoderma lucidum</em> mushroom is also commonly used in traditional medicine but has not been widely used in beverage products. This research aims to produce instant powdered beverages with a combination of ginger and <em>G. lucidum</em> with three ratios, i.e., A = ginger extract: <em>G. lucidum</em> extract = 93.8: 6.2 % (w/w); B = ginger extract: <em>G. lucidum</em> extract 87.4:12.6 % (w/w); C = ginger extract: <em>G. lucidum</em> extract 81.2:18.8 % (w/w) by using sucrose as binder and crystallization agent. Product K was made as a control consisting of 100 % ginger. The results of the antioxidant test with DPPH assay showed that product C had the most significant activity of 59.82 % at 200 μg/ml. FTIR test suggests that the extract contains functional groups of flavonoids, phenolic acids, lipids, and terpenoids. GC-MS analysis showed that several essential oil such as α-curcumene, zingiberene, α-farnesene, β-farnesene, zingerone, and nerolidol along with a fatty amide type compound (9Z)-9-Octadecenamide were identified present in ginger-<em>G. lucidum</em> formula. Using LC-HRMS analysis, the phytochemical components of <em>G. lucidum</em> known to have significant antioxidant activity included (+)-[6]-gingerol, ursolic acid, and 18-β-glycyrrhetinic acid. Meanwhile, the XRD analysis test showed the crystallinity of the ginger-<em>G. lucidum</em> product remained the same as the 100 % ginger product. The results of this study indicate that the addition of <em>G. lucidum</em> to the beverage powder significantly increased antioxidant activity, and <em>G. lucidum</em> has the potential to be used as a source of natural antioxidants in food and pharmaceutical products.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100482"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical characterization and anticancer evaluation of Indian traditional rice Cultivars: Insights into their therapeutic potential","authors":"M. Udayamathi ,&nbsp;P. Mohanapriya ,&nbsp;S. Mahalakshmi ,&nbsp;T. Subashini ,&nbsp;S. Divya Sri ,&nbsp;S. Pramila ,&nbsp;A. Saravana Raj ,&nbsp;Yuvaraj Dinakarkumar","doi":"10.1016/j.bcdf.2025.100487","DOIUrl":"10.1016/j.bcdf.2025.100487","url":null,"abstract":"<div><div>This study evaluates the phytochemical, antioxidant, and anticancer properties of three traditional rice varieties from Tamil Nadu, India: Thuyamalli, Kuruvikar, and Kudaivazhai. Gas chromatography-mass spectrometry (GC-MS) identified 15 bioactive compounds, with 9-octadecenoic acid methyl ester showing the highest intensity (32.11 %). Fourier transform infrared (FTIR) spectroscopy revealed functional groups like alcohols and alkanes in all varieties. Antioxidant activity measured through DPPH assay demonstrated Kudaivazhai rice's highest scavenging activity (EC50 = 220 μL), followed by Kuruvikar (EC50 = 192 μL) and Thuyamalli (EC50 = 170 μL). Molecular docking studies indicated strong interactions between rice-derived compounds and breast cancer proteins, with 9-octadecenoic acid methyl ester achieving a docking score of −11.13 kcal/mol. These findings highlight the high phenolic content, flavonoid levels, and antioxidant activity of these rice varieties, supporting their potential as anticancer agents. This study emphasizes the therapeutic and nutritional value of traditional rice, advocating their conservation and dietary inclusion.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100487"},"PeriodicalIF":0.0,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The potential of edible kombucha-derived bacterial cellulose for improving bread quality","authors":"Feyza Tosya ,&nbsp;Sibel Bölek ,&nbsp;Ahmet Katı","doi":"10.1016/j.bcdf.2025.100507","DOIUrl":"10.1016/j.bcdf.2025.100507","url":null,"abstract":"<div><div>Bacterial cellulose (BC) has the potential to eliminate quality issues in gluten-free products, including low gas retention and poor dough elasticity thanks to its gel-like structure, high water retention and thickening properties. This study investigated the impact of BC supplementation (0, 2, 4, and 6 %) on the rheological, textural, and nutritional properties of gluten-free dough and bread. Dough behavior was evaluated by extensional measurements, while bread quality was assessed through color, texture profile, microstructural imaging, sensory analysis, moisture content, and chemical composition. Increasing BC levels significantly enhanced dough extensibility (7.93 ± 1.65), dietary fiber content (5.72 ± 0.01), total phenolic content (251.38 ± 3.36 mg GAE/100 g), and antioxidant activity (19.69 ± 0.13 %) (p ≤ 0.05). Sensory evaluation indicated that bread with 2 % BC was most acceptable (3.59 ± 0.22). Overall, BC supplementation improved the technological and nutritional quality of gluten-free bread, demonstrating its potential as a functional ingredient in gluten-free formulations.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100507"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145464871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation, physicochemical properties, antioxidant and antidiabetic activity of Morinda citrifolia L. extract-fortified purple yam (Dioscorea alata) cookies","authors":"Anastasia Wheni Indrianingsih ,&nbsp;Yuniar Khasanah ,&nbsp;Cici Darsih ,&nbsp;Heru Pitria Hastuti ,&nbsp;Ade Erma Suryani ,&nbsp;Nadia Udanti Suwanda ,&nbsp;Siti Tamaroh Cahyono Murti ,&nbsp;Anjar Windarsih ,&nbsp;Tri Wiyono ,&nbsp;Eka Rahayu ,&nbsp;Heni Purwaningsih ,&nbsp;Dwi Ni'maturrohmah ,&nbsp;Eka Noviana ,&nbsp;Donowati Tjokrokusumo","doi":"10.1016/j.bcdf.2025.100503","DOIUrl":"10.1016/j.bcdf.2025.100503","url":null,"abstract":"<div><div>Lifestyle modifications, particularly a healthy diet and increased physical activity, are critical for managing diabetes and other chronic diseases. This study aims to develop healthy cookies made with purple yam (<em>Dioscorea alata</em>) flour fortified with <em>Morinda citrifolia</em> L. extract. Three cookie formulas containing 5.6 %, 11.2 %, and 22.3 % <em>D. alata</em> flour were compared with a control (no <em>D. alata</em> flour). <em>M. citrifolia</em> L. extract (0.13 %) was added to each formula, along with standard cookie ingredients (wheat flour, egg, and sugar). Physicochemical properties of the cookies were evaluated using proximate composition, color, texture, water activity, total phenolic content (TPC), scanning electron microscopy (SEM), Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and X-ray fluorescence (XRF). Liquid chromatography-high resolution mass spectrometry (LC-HRMS) identified phytochemicals in <em>D. alata</em> flour, <em>M. citrifolia</em> L. extract, and the cookie formulations. Antioxidant activity was assessed via 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and β-carotene bleaching assays, while <em>in vitro</em> antidiabetic activity was evaluated through α-glucosidase and α-amylase inhibition. Increasing proportions of <em>D. alata</em> flour produced darker, harder cookies with higher water activity. Cookies with 22.3 % <em>D. alata</em> flour exhibited significantly higher TPC (229.09 mg gallic acid equivalent/g), DPPH scavenging activity (11.38 %), and antidiabetic activity (18.54 %) than the control. LC-HRMS revealed organic acids and fatty acids in <em>D. alata</em> flour and xanthone derivatives in <em>M. citrifolia</em> extract, which may contribute to these bioactivities. <em>M. citrifolia</em>-fortified <em>D. alata</em> cookies show strong potential as a functional food for diabetes prevention and management.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100503"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145319773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aims and Scope & Editorial Board","authors":"","doi":"10.1016/S2212-6198(25)00051-8","DOIUrl":"10.1016/S2212-6198(25)00051-8","url":null,"abstract":"","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100517"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145789989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro antioxidant properties of modified cassava flour and its untargeted metabolomics","authors":"Yuniar Khasanah ,&nbsp;Anastasia Wheni Indrianingsih ,&nbsp;Agnes Murdiati ,&nbsp;Priyanto Triwitono","doi":"10.1016/j.bcdf.2025.100513","DOIUrl":"10.1016/j.bcdf.2025.100513","url":null,"abstract":"<div><div>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-yl]oxy}-2H-chromen-2-one (scopoline), Norharman, α,α-Trehalose,and α-Eleostearic acid.</div></div>","PeriodicalId":38299,"journal":{"name":"Bioactive Carbohydrates and Dietary Fibre","volume":"34 ","pages":"Article 100513"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}