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

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

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-di...

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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2020-09-01
Series:Brazilian Journal of Food Technology
Subjects:
Phenolic compound
Antioxidant activity
Bioactivity
Oilseed
By-product
Waste
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500&tlng=en

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