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BIBTEX RIS

Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food

2020; INSTITUTO DE TECNOLOGIA DE ALIMENTOS; Volume: 23; Linguagem: Inglês

10.1590/1981-6723.31519

ISSN

1981-6723

Autores

Penha Patrícia Cabral Ribeiro, Francisco Canindé de Sousa Júnior, Cristiane Fernandes de Assis, Bruno Oliveira de Veras, Carlos Eduardo de Araújo Padilha, Thayza Christina Montenegro Stamford, Karla Suzanne Florentino da Silva Chaves Damasceno,

Tópico(s)

Bee Products Chemical Analysis

Resumo

Abstract The objective of the present study was to assess the phenolic compounds and antioxidant capacity of faveleira seed and press cake extracts. Phenolic profiles were assessed by Ultra-High Performance Liquid Chromatography (UHPLC). Furthermore, the Total Phenolic Content (TPC) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging were evaluated. The faveleira seed and press cake extracts are sources of natural phenolic compounds in human diet and have potent antioxidant activity. Gallic acid was the predominant phenolic compound in seed and press cake extracts. The study showed that faveleira seed and press cake extracts can be considered functional foods as well as a potential interest to the food industry.

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