INFLUENCE OF THE PROCESSING STEPS ON CASHEW NUT QUALITY

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
CARLOS ELIARDO BARROS CAVALCANTE ◽  
DENISE JOSINO SOARES ◽  
GERALDO ARRAES MAIA ◽  
PAULO HENRIQUE MACHADO DE SOUSA ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Water Activity ◽  
Nutritional Value ◽  
Total Antioxidant Activity ◽  
Cashew Nut ◽  
Coeffi Cients ◽  
Total Antioxidant ◽  
Radical Method ◽  
Processing Steps

Cashew nuts have high nutritional value. This nut providesmacronutrients, micronutrients and a large variety of antioxidantssuch as phenolic compounds. There are losses in some compoundsduring the processing of fruits and there are very few studies on thisaspect. Given the above, this research aimed to determine the eff ectof the processing steps on cashew nut characteristics with emphasison total antioxidant activity. Signifi cant diff erences were observedbetween the processing steps for all the chemical and physicalchemicalcharacteristics studied. Cashew nuts contained high levelsof lipids and energy, low content of moisture and water activity andmedium content of phenolic compounds (51.33 GAE/100 g) andantioxidant activity by the ABTS•+ radical (6.49 μM Trolox/g) at theend of the processing. With regard to the total antioxidant activity,it was observed that the ABTS•+ radical method can be consideredappropriate to measure the antioxidant activity of cashew nuts, sincethe results presented lower coeffi cients of variation and expressproportionate results to other methods.

INFLUENCE OF THE PROCESSING STEPS ON CASHEW NUT QUALITY

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
CARLOS ELIARDO BARROS CAVALCANTE ◽  
DENISE JOSINO SOARES ◽  
GERALDO ARRAES MAIA ◽  
PAULO HENRIQUE MACHADO DE SOUSA ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nutritional Value ◽  
Chemical Characteristics ◽  
Total Antioxidant Activity ◽  
Cashew Nut ◽  
Coeffi Cients ◽  
Total Antioxidant ◽  
Radical Method ◽  
Processing Steps

Cashew nuts have high nutritional value. This nut providesmacronutrients, micronutrients and a large variety of antioxidants,such as phenolic compounds. There are losses in some compoundsduring the processing of fruits and there are very few studies onthis aspect. Given the above, this research aimed to determine theeff ect of the processing steps on cashew nut characteristics withemphasis on total antioxidant activity. Signifi cant diff erences wereobserved between the processing steps for all the chemical andphysical-chemical characteristics studied. Cashew nuts containedhigh levels of lipids and energy, low content of moisture and wateractivity and medium content of phenolic compounds (51.33 GAE/100g) and antioxidant activity by the ABTS•+ radical (6.49 μM Trolox/g)at the end of the process. Regarding the total antioxidant activity,it was observed that the ABTS•+ radical method can be consideredappropriate to measure the antioxidant activity of cashew nuts, sincethe results presented lower coeffi cients of variation and expressproportionate results to other methods.

scholarly journals CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF CASHEW NUT BRAN IN DIFFERENT STAGES OF PROCESSING

2012 ◽  
Vol 30 (1) ◽  
Author(s):  
DENISE JOSINO SOARES ◽  
CRISTIANE RODRIGUES SILVA CÂMARA ◽  
EVÂNIA ALTINA TEIXEIRA DE FIGUEIREDO ◽  
GERALDO ARRAES MAIA ◽  
PAULO HENRIQUE MACHADO DE SOUSA ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Total Acidity ◽  
Total Antioxidant Activity ◽  
Cashew Nut ◽  
Total Antioxidant

The present work aimed to characterize the cashew nut bran during several stages of processing, with emphasis in the quantification of total extractable polyphenols and total antioxidant activity. The cashew nut bran was analyzed for the following parameters: water activity, total acidity, pH, moisture, ash, lipids, proteins, carbohydrates, total extractable polyphenols and total antioxidant activity by the methods ABTS•+ and DPPH•. There was a decrease in the water activity and moisture in cashew nut bran during processing. The highest values of total extractable polyphenols and antioxidant activity were observed in raw bran due to peel adhered in these nuts.

scholarly journals Storage study of cereal bars formulated with banana peel flour

2018 ◽  
Vol 48 (3) ◽  
pp. 386-396 ◽  
Author(s):  
Vania Silva Carvalho ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Storage Period ◽  
Banana Peel ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Phenolic Compounds ◽  
Content Type ◽  
Total Antioxidant ◽  
Cereal Bars

Purpose This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period. Findings In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars. Originality/value Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

scholarly journals Bioactive compounds in different acerola fruit cultivares

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2505
Author(s):  
Flávia Aparecida De Carvalho Mariano-Nasser ◽  
Maurício Dominguez Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Rogério Lopes Vieites ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Acid Content ◽  
Nutritional Value ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Instrumental Color ◽  
Total Antioxidant

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

scholarly journals Phenolic compounds and total antioxidant activity determination in rosemary and oregano extracts and its use in cheese spread

2012 ◽  
Vol 33 (2) ◽  
pp. 655-666 ◽  
Author(s):  
Renata Dinnies Santos ◽  
Kalidas Shetty ◽  
Alessandra Lourenco Cecchini ◽  
Lucia Helena da S Miglioranza
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Antioxidant Activity ◽  
Activity Determination ◽  
Total Antioxidant

scholarly journals Antioxidant and cytotoxic activities of Parabaena sagitatta Miers

2013 ◽  
Vol 41 (2) ◽  
pp. 155-158
Author(s):  
TM Quadery ◽  
F Islam ◽  
M Ahsan ◽  
CM Hasan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Brine Shrimp ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

A methanolextract of the leaves of Parabaena sagitatta Miers and its petroleum ether, carbon tetrachloride, dichloromethane, ethylacetate and aqueous soluble partitionates were evaluated for antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteau reagent and phosphomolybdenum total antioxidant assays by using butylated hydroxytolune (BHT) and ascorbic acid as standards. The dichloromethane soluble fraction demonstrated the presence of significant amount of phenolic compounds 61.06 ± 0.54 mg GAE/g of extract and also has moderate antioxidant activity IC50 50.62 ± 0.25 ?g/ml. A positive correlation (R2), 0.969 was observed between total phenolic content and total antioxidant activity of P. sagitatta. The general toxicity was determined by brine shrimp lethality bioassay where the dichloromethane LC50DOI: http://dx.doi.org/10.3329/bjb.v41i2.13441 Bangladesh J. Bot. 41(2): 155-158, 2012 (December)

Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves

2006 ◽  
Vol 12 (5) ◽  
pp. 385-395 ◽  
Author(s):  
S. Silva ◽  
L. Gomes ◽  
F. Leitão ◽  
A. V. Coelho ◽  
L. Vilas Boas
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Olive Tree ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant ◽  
Olive Seeds ◽  
Seed Extracts

Extracts of leaves, fruits and seeds of olive tree cultivars of Trás-os-Montes e Alto Douro (Portugal) were analysed by reverse phase HPLC with diode array detection and mass spectrometry (MS). This methodology allowed the identification of some common phenolic compounds, namely, verbascoside, rutin, luteolin-7-glucoside, oleuropein and hydroxytyrosol. Moreover the hyphenation of HPLC with MS enabled the identification of nüzhenide in olive seeds. An oleuropein glucoside was also detected in olive tree leaves. The total phenolic content was determined with the Folin Denis reagent and the total antioxidant activity with the ABTS method. There is a correlation between total antioxidant activity and total phenolic content with the exception of the seed extracts analysed. The apparent high antioxidant activity of seed extracts may be due to nüzhenide, a secoiridoid that is the major phenolic component of olive seeds. These results suggest a possible application of olive seeds as sources of natural antioxidants.

Sign in / Sign up

Export Citation Format

Share Document