Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit

Anna Paula de Souza Silva,Pedro Luiz Rosalen,Adriano Costa de Camargo,Josy Goldoni Lazarini,Gabriela Rocha,Fereidoon Shahidi,Marcelo Franchin,Severino Matias de Alencar

Food Research International（2021）

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摘要

•Inajá processing by-products are a rich source of phenolic antioxidants.•Inajá cake extract presents significant peroxyl radical scavenging capacity.•Inajá cake extract inhibits NF-κB activation.•Catechins and procyanidins are the main phenolics of inajá cake extract.

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关键词

Maximiliana maripa,Phenolic compounds,Antioxidant activity,NF-κB,Food waste

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