Umbu Fruit Peel as Source of Antioxidant, Antimicrobial and α-Amylase Inhibitor Compounds

Herein, the extraction of bioactive compounds from umbu fruit peel was optimized using thermal-assisted solid–liquid extraction. In parallel, antioxidant, antimicrobial, and inhibitory effects against α-amylase of optimized extract were also evaluated. The combination of operational conditions inclu...

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Detalles Bibliográficos
Autores principales: Ribeiro, Leilson de Oliveira, de Freitas, Beatriz Pereira, Lorentino, Carolline Margot Albanez, Frota, Heloisa Freire, dos Santos, André Luis Souza, Moreira, Davyson de Lima, do Amaral, Bruno Sérgio, Jung, Eliane Przytyk, Kunigami, Claudete Norie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8781721/
https://www.ncbi.nlm.nih.gov/pubmed/35056726
http://dx.doi.org/10.3390/molecules27020410

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8781721/
https://www.ncbi.nlm.nih.gov/pubmed/35056726
http://dx.doi.org/10.3390/molecules27020410

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