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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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2020-09-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500&tlng=en |
| _version_ | 1830339652497702912 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Penha Patrícia Cabral Ribeiro |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-19T21:01:14Z |
| format | Article |
| id | doaj.art-f086eb7fc0b3422b91a4d8796468ab38 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-12-19T21:01:14Z |
| publishDate | 2020-09-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-f086eb7fc0b3422b91a4d8796468ab382022-12-21T20:05:49ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232020-09-012310.1590/1981-6723.31519Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional foodPenha Patrícia Cabral Ribeirohttps://orcid.org/0000-0002-4867-5248Francisco Canindé de Sousa Júniorhttps://orcid.org/0000-0003-2042-4348Cristiane Fernandes de Assishttps://orcid.org/0000-0001-7595-5395Bruno Oliveira de Verashttps://orcid.org/0000-0002-7814-1757Carlos Eduardo de Araújo Padilhahttps://orcid.org/0000-0002-9532-3026Thayza Christina Montenegro Stamfordhttps://orcid.org/0000-0001-8544-5057Karla Suzanne Florentino da Silva Chaves Damascenohttps://orcid.org/0000-0001-6884-1023Abstract 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500&tlng=enPhenolic compoundAntioxidant activityBioactivityOilseedBy-productWaste |
| spellingShingle | 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 Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food Brazilian Journal of Food Technology Phenolic compound Antioxidant activity Bioactivity Oilseed By-product Waste |
| title | Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food |
| title_full | Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food |
| title_fullStr | Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food |
| title_full_unstemmed | Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food |
| title_short | Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food |
| title_sort | phenolic profiles of faveleira cnidoscolus quercifolius pohl seed and press cake extracts potential for a new trend in functional food |
| topic | Phenolic compound Antioxidant activity Bioactivity Oilseed By-product Waste |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500&tlng=en |
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