Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit
Anna Paula de Souza Silva, Pedro Luiz Rosalen, Adriano Costa de Camargo, Josy Goldoni Lazarini, Gabriela Rocha, Fereidoon Shahidi, Marcelo Franchin, Severino Matias de Alencar
Topics & Concepts
NutraceuticalChemistryAntioxidantABTSFood scienceOxygen radical absorbance capacityResidue (chemistry)Reactive oxygen speciesBiochemistryDPPHPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsAntioxidant Activity and Oxidative Stress