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

Autores

  • DENISE JOSINO SOARES Universidade Federal do Ceará - CE
  • CRISTIANE RODRIGUES SILVA CÂMARA Universidade Federal do Ceará - CE
  • EVÂNIA ALTINA TEIXEIRA DE FIGUEIREDO Universidade Federal do Ceará - CE
  • GERALDO ARRAES MAIA Universidade Federal do Ceará - CE
  • PAULO HENRIQUE MACHADO DE SOUSA Universidade Federal do Ceará - CE
  • RAIMUNDO WILANE DE FIGUEIREDO Universidade Federal do Ceará - CE

DOI:

https://doi.org/10.5380/cep.v30i1.28599

Palavras-chave:

RESIDUE FROM CASHEW NUTS PROCESSING, BIOACTIVE COMPOUNDS, WASTE RECOVERY.

Resumo

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.

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Publicado

2012-08-20

Como Citar

SOARES, D. J., SILVA CÂMARA, C. R., DE FIGUEIREDO, E. A. T., MAIA, G. A., DE SOUSA, P. H. M., & DE FIGUEIREDO, R. W. (2012). CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF CASHEW NUT BRAN IN DIFFERENT STAGES OF PROCESSING. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 30(1). https://doi.org/10.5380/cep.v30i1.28599

Edição

v. 30 n. 1 (2012)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.