METHODOLOGICAL EVALUATION FOR THE DETERMINATION OF TANNIN IN CASHEW JUICE

Authors

  • TÂNIA DA SILVEIRA AGOSTINI-COSTA EMBRAPA Fortaleza, CE
  • DEBORAH DOS SANTOS GARRITI EMBRAPA, Fortaleza, CE
  • LARA LIMA EMBRAPA, Fortaleza, CE
  • SERGIMARA FREIRE
  • FERNANDO ANTONIO PINTO ABREU
  • TEREZINHA FEITOSA

DOI:

https://doi.org/10.5380/cep.v17i2.13789

Keywords:

SUCO DE CAJU, COMPOSTOS FENÓLICOS, DETERMINAÇÃO DE TANINOS-METODOLOGIAS. CASHEW JUICE, PHENOLIC COMPOUNDS, DETERMINATION OF TANNIN CONTENT-METHODOLOGIES.

Abstract

The objective of this research was the evaluation of principal methodologies available for determination of phenolic compounds in cashew juice. The Folin-Denis, Folin-Ciocalteau, and Prussian blue assays (oxidation-reduction methods) presented vitamin C interference in the analytical results. Although less sensitive, the Vanillin and Protein Precipitation assays showed more specificity for tannin determination in cashew juice. The Vanillin method added as advantage its simplicity.

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How to Cite

AGOSTINI-COSTA, T. D. S., GARRITI, D. D. S., LIMA, L., FREIRE, S., ABREU, F. A. P., & FEITOSA, T. (1999). METHODOLOGICAL EVALUATION FOR THE DETERMINATION OF TANNIN IN CASHEW JUICE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 17(2). https://doi.org/10.5380/cep.v17i2.13789

Issue

Vol. 17 No. 2 (1999)

Section

Artigos

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