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

Detalhes bibliográficos
Autor(a) principal: Ribeiro,Penha Patrícia Cabral
Data de Publicação: 2020
Outros Autores: Sousa Júnior,Francisco Canindé de, Assis,Cristiane Fernandes de, Veras,Bruno Oliveira de, Padilha,Carlos Eduardo de Araújo, Stamford,Thayza Christina Montenegro, Damasceno,Karla Suzanne Florentino da Silva Chaves
Tipo de documento: Relatório
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500
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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spelling Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional foodPhenolic compoundAntioxidant activityBioactivityOilseedBy-productWasteAbstract 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.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/reportinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.31519info:eu-repo/semantics/openAccessRibeiro,Penha Patrícia CabralSousa Júnior,Francisco Canindé deAssis,Cristiane Fernandes deVeras,Bruno Oliveira dePadilha,Carlos Eduardo de AraújoStamford,Thayza Christina MontenegroDamasceno,Karla Suzanne Florentino da Silva Chaveseng2020-09-09T00:00:00Zoai:scielo:S1981-67232020000100500Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-09-09T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food
title Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food
spellingShingle Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food
Ribeiro,Penha Patrícia Cabral
Phenolic compound
Antioxidant activity
Bioactivity
Oilseed
By-product
Waste
title_short 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_sort Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food
author Ribeiro,Penha Patrícia Cabral
author_facet Ribeiro,Penha Patrícia Cabral
Sousa Júnior,Francisco Canindé de
Assis,Cristiane Fernandes de
Veras,Bruno Oliveira de
Padilha,Carlos Eduardo de Araújo
Stamford,Thayza Christina Montenegro
Damasceno,Karla Suzanne Florentino da Silva Chaves
author_role author
author2 Sousa Júnior,Francisco Canindé de
Assis,Cristiane Fernandes de
Veras,Bruno Oliveira de
Padilha,Carlos Eduardo de Araújo
Stamford,Thayza Christina Montenegro
Damasceno,Karla Suzanne Florentino da Silva Chaves
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Ribeiro,Penha Patrícia Cabral
Sousa Júnior,Francisco Canindé de
Assis,Cristiane Fernandes de
Veras,Bruno Oliveira de
Padilha,Carlos Eduardo de Araújo
Stamford,Thayza Christina Montenegro
Damasceno,Karla Suzanne Florentino da Silva Chaves
dc.subject.por.fl_str_mv Phenolic compound
Antioxidant activity
Bioactivity
Oilseed
By-product
Waste
topic Phenolic compound
Antioxidant activity
Bioactivity
Oilseed
By-product
Waste
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.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/report
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format report
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100500
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.31519
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.23 2020
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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