Acerola and cashew apple as sources of antioxidants and dietary fibre

Abstract

Summary Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non‐extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. ‘BRS 236’ acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l‐ascorbic acid (providing together a Folin value of 170 kg−1 g d.m.). ‘CCP 76’ cashew apples contained 28 g kg−1 d.m. of extractable polyphenols and 13 g kg−1 d.m. of ascorbic acid as well as a high amount of non‐extractable condensed tannins (52 g kg−1 d.m.). DF content was of 260 g kg−1 d.m. in acerola fruit and of 209 g kg−1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds.

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

“…Such an approach has already been used in the analysis of DF from several types of fruit, vegetables and nuts (30,37,41) .…”

“…Nevertheless, the results constitute evidence of an appreciable presence of NEPP in plant foods and of their contribution to total polyphenol intake. (31) Quince 48 (32) Banana 980 (SD 45)* (27) Apple pomace 18 -23 (33) Cranberry pomace 1685 (34) Cocoa powder 602 (SD 13) (35) Carob pod 180 (36) Hydrolysable phenolics Onion 410 (SD 20)* (37) Black olive 14 -40 (38) Apple 78 (SD 6) (29) Medlar 0·5 -1·0 (39) Mandarin 39 -107 (40) Acerola 390 (SD 10)* (41) Cashew apple 1210 (SD 70)* † (41) Black currant pomace…”

“…It has been estimated that 95 % of NEPA arriving to the colon are released from the food matrix by these two mechanisms (28) . Contribution of the different classes of non-extractable polyphenols to total polyphenol content in different foods (29,41,57) . , Non-extractable proanthocyanidins; , hydrolysable phenolics; , extractable polyphenols.…”

Study of antioxidant activity of non-conventional Brazilian fruits

“…Rufino et al (2010) studied acerola fruits and cashew apple should therefore be considered as new natural sources of phenolic compounds. Already, Sharma et al (2011) studied the antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends and Banu et al (2011) studied nutritional composition, functional properties and antioxidant activities of multigrain composite mixes.…”

Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids

“…Of the total produced annually in the Northeast, 15 % is utilized for juice manufacture, which is a great waste of raw material, since the weight of the bagasse corresponds to 90 % by weight of cashew (Paiva et al 1998). The cashew's peduncle bagasse is a source of polyphenols and carotenoids, compounds with high added value due to their functional properties in foods and power coloring (Abreu 2001), as well as a source of dietary fiber (Rufino et al 2010). …”