摘要：Resumo O objetivo do presente estudo foi avaliar os compostos fenólicos e a capacidade antioxidante da semente e da torta da semente de faveleira. Os perfis fenólicos foram avaliados por cromatografia líquida de ultra alta eficiência. Além disso, o conteúdo fenólico total e a eliminação do radical DPPH (2,2-diphenyl-1-picrylhydrazyl) foram avaliados. A torta e a semente de faveleira são fontes de compostos fenólicos naturais para dieta humana e possuem potente atividade antioxidante. O ácido gálico foi o composto fenólico predominante na semente e na torta. O estudo mostrou que a torta e a semente de faveleira podem ser consideradas alimentos funcionais e de interesse potencial para a indústria de alimentos.
其他摘要：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.
