https://www.selleckchem.com/pr....oducts/aebsf-hcl.htm
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.In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, f
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