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

• Published in: Food research international Vol. 144; p. 110353
• Main Authors: de Souza Silva, Anna Paula, Rosalen, Pedro Luiz, de Camargo, Adriano Costa, Lazarini, Josy Goldoni, Rocha, Gabriela, Shahidi, Fereidoon, Franchin, Marcelo, de Alencar, Severino Matias
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2021
• Subjects: Antioxidant activity; Food waste; Maximiliana maripa; NF-κB; Phenolic compounds; Food waste; NF-κB; Phenolic compounds; Antioxidant activity; Maximiliana maripa
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110353

[Display omitted] •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. 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.