Natural antioxidants from the Caatinga with insights from Stryphnodendron rotundifolium as a model for phenolic-based food additives

Phenolic compounds are major plant secondary metabolites associated with antioxidant activity, acting through the neutralization of reactive oxygen species and inhibition of oxidative processes in food systems. Flavonoids, phenolic acids, and tannins effectively delay lipid oxidation and extend shelf life, representing promising natural alternatives to synthetic antioxidants. The Caatinga biome, exclusive to Brazil, promotes the biosynthesis of these compounds under extreme environmental conditions. Within this context, Stryphnodendron rotundifolium is considered a model species due to its high phenolic content and well-documented antioxidant activity. The integration of natural deep eutectic solvents (NADES) with ultrasound-assisted extraction (UAE) emerges as a sustainable strategy for the selective recovery of phenolics, improving extraction efficiency and aligning with green chemistry principles. This study discusses the potential of Caatinga plants as sources of natural antioxidants for food applications, using S. rotundifolium to illustrate the development of phenolic-based ingredients as substitutes for synthetic food additives.