Agri-food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, ESALQ/USP, Piracicaba, São Paulo, Brazil.
Department of Biosciences, Piracicaba Dental School, University of Campinas, UNICAMP, São Paulo, Brazil; Federal University of Alfenas, Alfenas, Minas Gerais, Brazil.
Food Res Int. 2021 Jun;144:110353. doi: 10.1016/j.foodres.2021.110353. Epub 2021 Mar 27.
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 inajá (Maximiliana maripa, a native species found in the Brazilian Amazon). The antioxidant properties of the optimized extract and its phenolic profile by high-resolution mass spectrometry (LC-ESI-QTOF-MS) were further determined. Central composite rotatable design and statistical analysis demonstrated that the temperature of 70 °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-κB activation and TNF-α 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 inajá 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.
农业工业活动会产生大量的固体残余物，这些残余物通常会被丢弃或用作动物饲料。有趣的是，这些副产品中的一些可以作为具有巨大工业开发潜力的生物活性化合物的天然来源。本研究旨在优化从 inajá（一种原产于巴西亚马逊的本地物种）果肉残渣（油加工副产品）中提取酚类抗氧化剂。通过高分辨率质谱（LC-ESI-QTOF-MS）进一步确定了优化提取物的抗氧化性能及其酚类成分。中心复合旋转设计和统计分析表明，70°C 的温度和 50%（v/v）乙醇浓度可提高具有抗氧化性能的酚类化合物的提取率。优化后的提取物还表现出对 ABTS 自由基阳离子和活性氧（过氧自由基、超氧自由基和次氯酸）的清除活性。此外，优化后的提取物能够减少 NF-κB 激活和 TNF-α 的释放，ROS 可以调节 NF-κB 激活和 TNF-α 的释放。黄烷-3-醇是优化提取物中主要的酚类物质。总的来说，我们的研究结果支持将 inajá 蛋糕用作生物活性儿茶素和原花青素的新来源。这种创新方法为功能性食品、营养保健品、制药和/或化妆品行业中的这种农业工业副产品增加了价值，符合循环经济议程。
