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

(E-pub Ahead of Print)

Author(s): Rayssa Gabriela Lima Porto-Luz, Amanda Jessica Barros de Moura, Bibiana da Silva, Roseane Fett, Marcos Antonio da Mota Araujo, Regilda Saraiva dos Reis Moreira-Araujo*.

Journal Name: Current Nutrition & Food Science

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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.

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.

Keywords: Anacardium occidentale L., antioxidant activity, bioactive compounds, clarification of cashew apple juice, identification of phenolic compounds, vitamin C.

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Article Details

(E-pub Ahead of Print)
DOI: 10.2174/1573401315666190206124545
Price: $95