POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF CASHEW NUTS FROM CONVENTIONAL AND ORGANIC CULTIVATION IN DIFFERENT STAGES OF PROCESSING

Authors

  • DENISE JOSINO SOARES Universidade Federal do Ceará (UFC)
  • JÉSSICA SILVA DO CARMO Universidade Federal do Ceará (UFC)
  • JORGIANE DA SILVA SEVERINO LIMA Universidade Federal do Ceará (UFC)
  • GERALDO ARRAES MAIA Universidade Federal do Ceará (UFC)
  • PAULO HENRIQUE MACHADO DE SOUZA Universidade Federal do Ceará (UFC)
  • RAIMUNDO WILANE DE FIGUEIREDO Universidade Federal do Ceará (UFC)

DOI:

https://doi.org/10.5380/cep.v31i1.32721

Keywords:

ANTIOXIDANT ACTIVITY, CASHEW NUT, ORGANIC AGRICULTURE.

Abstract

This research aimed to determine the total extractable polyphenols and the antioxidant activity of cashew nut obtained from conventional and organic cultivation. The study was performed with cashew nuts collected at four stages of processing: after shelling, before peeling, after peeling and during packaging. The antioxidant activity was measured by the methods with the radicals ABTS•+ and DPPH• and by the β-carotene/linoleic acid system. The nuts collected in the steps after shelling and before peeling presented higher antioxidant activity than those collected after peeling and during packaging. Little variation occurred in the content of total extractable polyphenols and antioxidant activity by ABTS•+ and DPPH• assays between the two cultivation methods studied.

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Published

2013-07-12

How to Cite

SOARES, D. J., DO CARMO, J. S., LIMA, J. D. S. S., MAIA, G. A., DE SOUZA, P. H. M., & DE FIGUEIREDO, R. W. (2013). POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF CASHEW NUTS FROM CONVENTIONAL AND ORGANIC CULTIVATION IN DIFFERENT STAGES OF PROCESSING. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 31(1). https://doi.org/10.5380/cep.v31i1.32721

Issue

Vol. 31 No. 1 (2013)

Section

Artigos

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