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Title	Inaj′a oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit
ID_Doc	10801
Authors	Silva, APD; Rosalen, PL; de Camargo, AC; Lazarini, JG; Rocha, G; Shahidi, F; Franchin, M; de Alencar, SM
Title	Inaj′a oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit
Year	2021
Published
Abstract	Agro-industrial activities generate large amounts of solid residues, which are generally discarded or used as animal feed. Interestingly, some of these by-products could serve as natural sources of bioactive compounds with great potential for industrial exploitation. This study aimed to optimize the extraction of phenolic antioxidants from the pulp residue (oil processing by-product) of inaj ' a (Maximiliana maripa, a native species found in the Brazilian Amazon). The antioxidant properties of the optimized extract and its phenolic profile by highresolution mass spectrometry (LC-ESI-QTOF-MS) were further determined. Central composite rotatable design and statistical analysis demonstrated that the temperature of 70 degrees C and 50% (v/v) ethanol concentration improved the extraction of phenolic compounds with antioxidant properties. The optimized extract also showed scavenging activity against the ABTS radical cation and reactive oxygen species (ROS; peroxyl and superoxide radical, and hypochlorous acid). Moreover, the optimized extract was able to reduce NF-kappa B activation and TNF-alpha release, which are modulated by ROS. Flavan-3-ols were the major phenolics present in the optimized extract. Collectively, our findings support the use of inaj ' a cake as a new source of bioactive catechins and procyanidins. This innovative approach adds value to this agro-industrial by-product in the functional food, nutraceutical, pharmaceutical, and/or cosmetic industries and complies with the circular economy agenda.
PDF	https://doi.org/10.1016/j.foodres.2021.110353

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