Articles
VARIATION IN MAJOR ANTIOXIDANTS AND TOTAL ANTIOXIDANT CAPACITY OF CASHEW APPLES AT DIFFERENT MATURITY STAGES AND AMONG SELECTED CULTIVARS IN SRI LANKA
Article number
1080_41
Pages
313 – 320
Language
English
Abstract
The present study investigated the variations in major antioxidants (total phenolics and vitamin C) and total antioxidant capacity (TAC) of cashew apple between cultivars and during its maturity stages.
Ferric Reducing Antioxidant Power (FRAP) assay was used to determine TAC. Total phenolic and vitamin C contents were identified by Folin-Ciocalteu method and titration with
2,6-dichlorophenolindophenol (DCP) dye respectively.
Five maturity stages of cashew apple of cultivar SLCC M1 were tested for total phenolic and, vitamin C contents and TAC. Our result revealed that ripening increased the vitamin C content whereas the amounts of total phenolics and TAC in cashew apple decreased with ripening.
Cashew apples of twelve cultivars were selected to study variation in total phenolic and, vitamin C contents and TAC among selected cultivars.
Cashew apple of cultivar SLCC N14 had significantly the highest total phenolics content (534.4±17.2 mg GAE/100 g FW) and TAC (680.5±36.7 mg VCE/100 g FW) whereas, significantly the highest vitamin C content (287.8±16.1 mg/100 g FW) was observed in cultivar SLCC M2. Significantly lowest total phenolic content (241.1±18.1 mg GAE/100 g FW), TAC (268.7±11.9 mg VCE/100 g FW) and vitamin C content (157.4±9.1 mg/100 g FW) were recorded in cashew apple of cultivar WUCC 21 when compared to other selected cultivars.
The results indicate that, among all selected cultivars, cashew apple of cultivar SLCC N14 contains significantly higher total phenolics and TAC whereas, cashew apple of cultivar SLCC M2 reports significantly higher vitamin C content.
Mature cashew apples contain higher amounts of vitamin C than immature stages of cashew apples and could therefore be used as a significant dietary source of antioxidants.
Ferric Reducing Antioxidant Power (FRAP) assay was used to determine TAC. Total phenolic and vitamin C contents were identified by Folin-Ciocalteu method and titration with
2,6-dichlorophenolindophenol (DCP) dye respectively.
Five maturity stages of cashew apple of cultivar SLCC M1 were tested for total phenolic and, vitamin C contents and TAC. Our result revealed that ripening increased the vitamin C content whereas the amounts of total phenolics and TAC in cashew apple decreased with ripening.
Cashew apples of twelve cultivars were selected to study variation in total phenolic and, vitamin C contents and TAC among selected cultivars.
Cashew apple of cultivar SLCC N14 had significantly the highest total phenolics content (534.4±17.2 mg GAE/100 g FW) and TAC (680.5±36.7 mg VCE/100 g FW) whereas, significantly the highest vitamin C content (287.8±16.1 mg/100 g FW) was observed in cultivar SLCC M2. Significantly lowest total phenolic content (241.1±18.1 mg GAE/100 g FW), TAC (268.7±11.9 mg VCE/100 g FW) and vitamin C content (157.4±9.1 mg/100 g FW) were recorded in cashew apple of cultivar WUCC 21 when compared to other selected cultivars.
The results indicate that, among all selected cultivars, cashew apple of cultivar SLCC N14 contains significantly higher total phenolics and TAC whereas, cashew apple of cultivar SLCC M2 reports significantly higher vitamin C content.
Mature cashew apples contain higher amounts of vitamin C than immature stages of cashew apples and could therefore be used as a significant dietary source of antioxidants.
Publication
Authors
D.C. Abeysinghe
Keywords
antioxidant capacity, cashew apple, cultivar, maturity stages, phenolics, vitamin C
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