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
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.
Method: 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.