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-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.

摘要 本研究旨在评估faveleira种子及其压榨饼提取物中的酚类化合物组成与抗氧化能力。采用超高效液相色谱（Ultra-High Performance Liquid Chromatography，UHPLC）对酚类物质谱进行分析。此外，还对总酚含量（Total Phenolic Content，TPC）以及DPPH（2,2-二苯基-1-苦基肼）自由基清除活性进行了评价。研究结果显示，faveleira种子及压榨饼提取物是人类膳食中天然酚类化合物的优质来源，且具有强效抗氧化活性。没食子酸为种子和压榨饼提取物中的优势酚类化合物。本研究表明，faveleira种子及压榨饼提取物可被视为功能性食品，同时在食品工业中具备潜在的应用价值。