Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature
Cashew tree has two parts of food industry and nutrition interest, i.e the nut and the juicy apple. This study aimed to carry out a phytochemical characterization, determine the antioxidant properties and evaluate the influence of temperature on the phytonutrient composition of cashew fruits. The co...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2163661 |
| _version_ | 1826908935642152960 |
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| author | Roger Dakuyo Kiessoun Konaté Kabakdé Kaboré Abdoudramane Sanou Frédéric Anderson Konkobo David Bazié Hemayoro Sama Mamoudou Hama Dicko |
| author_facet | Roger Dakuyo Kiessoun Konaté Kabakdé Kaboré Abdoudramane Sanou Frédéric Anderson Konkobo David Bazié Hemayoro Sama Mamoudou Hama Dicko |
| author_sort | Roger Dakuyo |
| collection | DOAJ |
| description | Cashew tree has two parts of food industry and nutrition interest, i.e the nut and the juicy apple. This study aimed to carry out a phytochemical characterization, determine the antioxidant properties and evaluate the influence of temperature on the phytonutrient composition of cashew fruits. The contents of ascorbic acids, phytates, and tannins, of various pigments were determined. Antioxidant activities were determined by four methods using standard methods. The apples presented the best antioxidant activities for FRAP, SOD, and LPO 98.54 ± 5.48, 834.12 ± 13.47, and 84.9 ± 4.15, respectively; while walnuts showed the best antioxidant activities for free radical scavenging which was 26.14 ± 3.21. Tannin, phytate, and anthocyanin contents decreased by more than 50% when increasing temperatures between 50 and 100°C. Ascorbic acid tends to disappear completely in fruit at temperatures of 100°C. Extractable lycopene increased by about 25% with increasing temperature. β-carotene was found to be insensitive to temperature increase. These results provide valuable information that can help in the control of cashew fruit processing in the food industry. They also provide important information on the nutraceutical potential of cashew fruit. |
| first_indexed | 2024-03-11T18:20:38Z |
| format | Article |
| id | doaj.art-f081b6ace45c42cbbb485cc8d1ef04a6 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2025-02-17T09:31:59Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-f081b6ace45c42cbbb485cc8d1ef04a62025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126147148810.1080/10942912.2022.2163661Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperatureRoger Dakuyo0Kiessoun Konaté1Kabakdé Kaboré2Abdoudramane Sanou3Frédéric Anderson Konkobo4David Bazié5Hemayoro Sama6Mamoudou Hama Dicko7Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina FasoLaboratory of Biochemistry and Applied Chemistry (LABIOCA), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina FasoLaboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina FasoCashew tree has two parts of food industry and nutrition interest, i.e the nut and the juicy apple. This study aimed to carry out a phytochemical characterization, determine the antioxidant properties and evaluate the influence of temperature on the phytonutrient composition of cashew fruits. The contents of ascorbic acids, phytates, and tannins, of various pigments were determined. Antioxidant activities were determined by four methods using standard methods. The apples presented the best antioxidant activities for FRAP, SOD, and LPO 98.54 ± 5.48, 834.12 ± 13.47, and 84.9 ± 4.15, respectively; while walnuts showed the best antioxidant activities for free radical scavenging which was 26.14 ± 3.21. Tannin, phytate, and anthocyanin contents decreased by more than 50% when increasing temperatures between 50 and 100°C. Ascorbic acid tends to disappear completely in fruit at temperatures of 100°C. Extractable lycopene increased by about 25% with increasing temperature. β-carotene was found to be insensitive to temperature increase. These results provide valuable information that can help in the control of cashew fruit processing in the food industry. They also provide important information on the nutraceutical potential of cashew fruit.https://www.tandfonline.com/doi/10.1080/10942912.2022.2163661Antioxidant activityAntinutritional factorCashew appleCashew nuttemperature |
| spellingShingle | Roger Dakuyo Kiessoun Konaté Kabakdé Kaboré Abdoudramane Sanou Frédéric Anderson Konkobo David Bazié Hemayoro Sama Mamoudou Hama Dicko Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature International Journal of Food Properties Antioxidant activity Antinutritional factor Cashew apple Cashew nut temperature |
| title | Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature |
| title_full | Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature |
| title_fullStr | Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature |
| title_full_unstemmed | Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature |
| title_short | Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature |
| title_sort | ascorbic acid pigments anti nutritional factors and nutraceutical potential of anacardium occidentale fruits as affected by temperature |
| topic | Antioxidant activity Antinutritional factor Cashew apple Cashew nut temperature |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2022.2163661 |
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