Articles
BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CASHEW APPLE (ANACARDIUM OCCIDENTALE L.) FROM COMMERCIAL EARLY DWARF CLONES
Article number
841_56
Pages
451 – 454
Language
English
Abstract
Fruit antioxidant activity is related to compounds such as vitamins and phenolics, which play an effective role on free radical scavenging.
Such activity varies among species and cultivars.
The aim of this work was to evaluate and quantify antioxidant compounds on cashew apples from different early dwarf clones.
The following analyses were done: vitamin C, total carotenoids, total anthocyanins, yellow flavonoids, total extractable phenolics, and total antioxidant activity.
The cashew apples were harvested at the Pacajus Experimental Station from Embrapa Tropical Agroindustry, CE, Brazil.
Regarding vitamin C and total carotenoids BRS 189, cashew apples presented the highest contents, with values of 270.03 and 0.93 mg/100 g, respectively; however, the vitamin C content were not statistically different from BRS Bahia 12 (254.34 mg/100 g). The highest values of total anthocyanin and yellow flavonoids were found in cashew apples from BRS 189 and CCP 1001 clones, which had 23.42 mg/100 g for total anthocyanins and 75.19 mg/100g for yellow flavonoids.
Total phenolics presented the greatest variability amongst samples, with values ranging from 99.53 to 236.97 mg/100 g.
The same was observed for antioxidant activity, which fluctuated from 6.84 to 34.35 μM Trolox/g of apple pulp.
Such activity varies among species and cultivars.
The aim of this work was to evaluate and quantify antioxidant compounds on cashew apples from different early dwarf clones.
The following analyses were done: vitamin C, total carotenoids, total anthocyanins, yellow flavonoids, total extractable phenolics, and total antioxidant activity.
The cashew apples were harvested at the Pacajus Experimental Station from Embrapa Tropical Agroindustry, CE, Brazil.
Regarding vitamin C and total carotenoids BRS 189, cashew apples presented the highest contents, with values of 270.03 and 0.93 mg/100 g, respectively; however, the vitamin C content were not statistically different from BRS Bahia 12 (254.34 mg/100 g). The highest values of total anthocyanin and yellow flavonoids were found in cashew apples from BRS 189 and CCP 1001 clones, which had 23.42 mg/100 g for total anthocyanins and 75.19 mg/100g for yellow flavonoids.
Total phenolics presented the greatest variability amongst samples, with values ranging from 99.53 to 236.97 mg/100 g.
The same was observed for antioxidant activity, which fluctuated from 6.84 to 34.35 μM Trolox/g of apple pulp.
Publication
Authors
C.R.A. Abreu, G.A. Maia, R.W. Figueiredo, P.H.M. Sousa, R.E. Alves, E.S. Brito, C.F.H. Moura, M.S.M. Rufino
Keywords
ascorbic acid, yellow flavonoids, anthocyanins, polyphenols, carotenoids
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