Identification and characterization of flavonoids compounds in cassava leaves (Manihot esculenta Crantz) by HPLC/FTICR-MS

Cassava (Manihot esculenta, Grantz) leaves are known for their pharmacological and nutraceutical properties, but the extraction of active compounds in CL has not been optimized yet. In this study, the optimal parameters for the extraction of flavonoids from cassava leaves were determined using a Taguchi L9 orthogonal array design. The extraction variables included: concentration of ethanol, temperature, the solid: liquid ratio and the extraction time. Optimum extraction conditions were 50% ethanol at 50°C for 4 h at a solid: liquid ratio of 1:40. The total flavonoids obtained under these conditions were 877.7 mg/100 g extract and rutin content was 622 mg/100 g as determined by HPLC-UV. Seven flavonoid compounds were identified by HPLC-FTICR-MS analysis. The relative amount of each compound in the extract was 0.96% of clovin, 4.81% of myricetin-3-O-rutinoside, 1.25% of robinin, 58.89% of rutin, 2.51% of hyperoside, 29.31% of nicotiflorin, and 2.28% of narcissin of the total flavonoids. Therefore, CL has the potential to be explored as the medicinal foods or therapeutics for improving human health.