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

Authors

  • 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

Keywords:

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

Abstract

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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Published

2012-08-20

How to Cite

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

Issue

Vol. 30 No. 1 (2012)

Section

Artigos

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