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.

Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

“…Food processing produces a significant number of by‐products. As the sustainable use of these residues has been gaining momentum worldwide, a number of studies have encouraged the inclusion of these residues as low‐cost functional ingredients in the human diet 1‐5 . The use of residues can improve the nutritional and bioactive quality of different products such as bakery products 1,2 and provide an excellent opportunity to develop a ‘circular economy’ concept 1 .…”

“…Few studies have addressed faveleira seed press cake. It is established that this by‐product exhibits antioxidant activity and contains phenolic compounds, particularly gallic acid 5 that may be protective against pathological processes associated with several chronic diseases 15 . Furthermore, the antioxidant activity and total phenolic and flavonoid contents of faveleira seed press cake are higher than are those in the natural seeds and oils 4 .…”

“…Therefore, the use of faveleira seed press cake may yield economic, ecological, and health benefits. The authors suggest that this by‐product can be used as a food or functional ingredient to improve the bioactive potential of foods 4,5,11 …”