scholarly journals PENGARUH PENAMBAHAN ENZIM TANASE TERHADAP SIFAT KIMIA SIRUP BUAH SEMU JAMBU METE (ANACARDIUM OCCIDENTALE LINN)

2013 ◽  
Vol 8 (2) ◽  
Author(s):  
Yunita Arian Sani Anwar
Keyword(s):  
Ascorbic Acid ◽  
High Temperature ◽  
Aspergillus Niger ◽  
Vitamin C ◽  
Apple Juice ◽  
Ascorbic Acid Content ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Cashew Apple Juice ◽  
Cashew Apple

Abstrak: Sebelumnya telah dihasilkan enzim tanase dari Aspergillus niger menggunakan media padat.Pada penelitian ini, enzim tanase yang dihasilkan diaplikasikan pada sirup buah jambu mete.  Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim tanase terhadap sifat sirup buah jambu. Konsentrasi enzim yang digunakan divariasi 0%; 0,02%; 0,04%; 0,06%; 0,08% dan 0,1%. Hasil yang diperoleh dibandingkan dengan sifat kimia sirup buah jambu mete yang diberi perlakuan dengan suhu tinggi (100oC). Hasil penelitian menunjukkan bahwa penambahan enzim tanase sebesar 0,1% memberikan hasil yang paling baik untuk menurunkan kandungan tannin jika dibandingkan dengan penggunaan suhu tinggi. Kadar glukosa mengalami peningkatan yang signifikan untuk sirup yang diberi perlakuan dengan suhu tinggi. Hasil analisis vitamin C, protein dan pH tidak mengalami perubahan pada sirup buah jambu mete yang diberi perlakuan dengan enzim tanase. Penggunaan suhu tinggi menyebabkan penurunan kadar vitamin C dan protein secara signifikan.Kata Kunci : Buah Semu Jambu Mete, Enzim Tanase, Tanin Abstract: We previously produced tannase from Aspergillus niger using solid state medium. In the present study the enzyme used  cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%;0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v) and this result compared with high temperature treatment (100 oC). Cashew apple juice with tannase treatment resulted in reduced of tannin and increased of glucose and the best result was obtained at the concentration tannase 0,01% (v/v). Tannase treatment not affect ascorbic acid, pH, and protein but high temperature treatment can reduce ascorbic acid content and protein.Key words: cashew apple juice, tannase, tannin

scholarly journals EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)

2016 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Yunita Arian Sari Anwar
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Apple Juice ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Enzymatic Method ◽  
Chemical Parameters ◽  
Cashew Apple Juice ◽  
Cashew Apple

<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C).  This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)

2015 ◽  
Vol 11 (1) ◽  
pp. 29 ◽  
Author(s):  
Yunita Arian Sari Anwar
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Apple Juice ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Enzymatic Method ◽  
Chemical Parameters ◽  
Cashew Apple Juice ◽  
Cashew Apple

<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C).  This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

2010 ◽  
Vol 30 (4) ◽  
pp. 507-513 ◽  
Author(s):  
C. Queiroz ◽  
C. F.F. Moreira ◽  
F. C. Lavinas ◽  
M. L.M. Lopes ◽  
E. Fialho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’

2020 ◽  
Vol 16 (4) ◽  
pp. 585-591
Author(s):  
Rayssa G.L. Porto-Luz ◽  
Amanda J.B. de Moura ◽  
Bibiana da Silva ◽  
Roseane Fett ◽  
Marcos A. da Mota Araújo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Apple Juice ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Flavonoid Content ◽  
Cashew Apple Juice ◽  
Dpph Method ◽  
Significant Difference ◽  
Cashew Apple

Background: Cajuína is obtained through clarification of cashew apple juice (Anacardium occidentale L.), a non-diluted and non-fermented beverage, which is prepared from the edible part of the pseudo-fruit. Objective: This study sought to identify and quantify phenolic compounds, determine vitamin C content, total flavonoid content, and the antioxidant activity of two commercial brands of clarified cashew apple juice (cajuína) produced in Piauí, Brazil. Methods: Spectrophotometric and high performance liquid chromatography were used. Results: A high vitamin C content was found mainly in brand A. A high total phenolic content was observed in brand A, and there was no significant difference in flavonoid content between the two brands. Cajuína had high antioxidant activity, which was confirmed by two methods. The highest value was found for brand A by the DPPH method. Conclusion: We concluded that this clarified cashew apple juice has a high antioxidant compound content, and it is a functional food.

scholarly journals Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5

2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Adekunle Olusegun Adeoye ◽  
Agbaje Lateef
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Acid Production ◽  
Apple Juice ◽  
Local Strain ◽  
Bromocresol Green ◽  
Cashew Apple Juice ◽  
Acid Yield ◽  
Fungal Isolates ◽  
Cashew Apple

Abstract Background This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of soy cheese. Fungal isolates were obtained from a cashew plantation in Ogbomoso, Nigeria, using potato dextrose agar. Further screening was undertaken to determine the qualitative strength of acid production by the fungi on Czapek-Dox agar supplemented with bromocresol green, with the development of yellow zone taken as an indication of citric acid production. Thereafter, the best producing strain was cultivated in a cashew apple juice medium. Results Out of 150 fungal isolates generated from the cashew plantation, 92 (61.3%), 44 (29.3%) and 14 (9.3%) were obtained from cashew fruits, soil and cashew tree surfaces, respectively. Different strains of fungi isolated include Aspergillus niger, A. flavus, A. foetidus, A. heteromorphus, A. nidulans and A. viridinutans. The isolates produced yellow zonation of 0.4–5.5 cm on modified Czapek-Dox agar; the highest was observed for a strain of A. niger LCFS 5, which was identified using molecular tools. In the formulated cashew apple juice medium, the citric acid yield of LCFS 5 ranged 16.0–92.8 g/l with the peak obtained on the 10th day of fermentation. The citric acid produced was recovered using the double precipitation method with Ca(OH)2 and H2SO4 having ≈ 70% purity of citric acid on HPLC. The citric acid acted as a coagulant to produce soy cheese with 66.67% acceptability by panelists. Conclusion This work has extended the frontiers of valorization of cashew waste by a strain of A. niger to produce citric acid in high yield, with potential application in food industries.

Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility

2021 ◽  
pp. 110479
Author(s):  
Ana K. F. Leite ◽  
Thatyane V. Fonteles ◽  
Thaiz B.A.R. Miguel ◽  
Giselle Silvestre da Silva ◽  
Edy Sousa de Brito ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cold Plasma ◽  
Apple Juice ◽  
Plasma Frequency ◽  
Cashew Apple Juice ◽  
Cashew Apple

scholarly journals Assessment of Cashew Apple Juice on Fermentative Activity of Two Lactic Bacteria in Production of Yoghurt

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Abdoulaye Toure ◽  
Yadé Réné Soro ◽  
Armel Fabrice Zoro ◽  
Ledjou Arnaud Kogbou Djah ◽  
Adama Coulibaly
Keyword(s):  
Vitamin C ◽  
Apple Juice ◽  
Titratable Acidity ◽  
Food Additive ◽  
Lactobacillus Delbrueckii ◽  
Cashew Apple Juice ◽  
Fermentation Time ◽  
Cashew Apple ◽  
Fermentative Activity ◽  
Lactic Bacteria

Cashew apple is not practically used such as cashew nut which is one of most traded agricultural export products from Northern Ivory Coast. This work focus on the use of cashew apple juice as food additive in production of yoghurt. The aim of this study is to evaluate physicochemical parameters of cashew apple juice and its effect on fermentative activity of two lactic bacteria (Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus). Various types of yoghurt were formulated with incorporation of different proportions (0%, 5%, 10%, 15%, 25%, 35% and 40%) of cashew apple juice in milk (v/v). Each formulation was fermented with lactic ferment containing the above two lactic bacteria. Effect of juice on fermentative activity of the two bacteria was carried out by pH, titratable acidity with duration of fermentation to obtain 80 Dornic degrees. Results of phytochemical analysis (p<0.05) showed that cashew apple juice have an acid pH with value of 3.96 ± 0.03 and titratable acidity of 0.41 ± 0.01%. This juice contains a high level of moisture (77.48 ± 0.09%) and vitamin C (124.74 ± 1.17 mg/100ml) but a low concentration of reducing sugars (1.46 ± 0.03 g/100ml). The study of effect of cashew apple juice incorporated into milk, showed that the formulations with 5% and 10% improved fermentative activity of lactic bacteria tested. These two formulations (5% and 10%) reduced fermentation time (180 min) compared to control (220 min). This study suggests that cashew apple juice could be a food additive in production of yoghurts as a source of vitamin C and catalyst for fermentation. In perspective, we plan to assess toxicity and shelf of yoghurt with cashew apple juice.

scholarly journals Preservative Effect of Garlic-ginger, Sodium Benzoate and Ascorbic Acid in Unpasteurized Cashew Apple Juice

2019 ◽  
Vol 12 (3) ◽  
pp. 414-420
Author(s):  
Abiola Folakemi Olaniran ◽  
Charles Okolie ◽  
Helen Ene Abu ◽  
Ruth Oluwabusola Afolabi ◽  
Akinyomade Owolabi
Keyword(s):  
Ascorbic Acid ◽  
Sodium Benzoate ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple
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