Assessment of some biochemical parameters of apple juices from two cashew varieties as affected by three regions of co´te d Ivoire

Abstract

Some biochemical parameters of juices from two red and yellow cashew apple varieties from three regions of Cote d Ivoire were analyzed. The parameters such as proteins, total soluble solids, total sugars, dry matters, and ashes had contents in juices ranging from 0.35 ± 0.01 % to 0.65 ± 0.02 %, 9.66 ± 0.28 % to 14.40 ± 0.10 %, 270.20 ± 5.15 g/L to 381.04 ± 9.86 g/L, 8.94 ± 0.02 % to 11.45 ± 0.43 % and 1.19 ± 0.01 % to 1.51 ± 0.03 % respectively. Besides, the Analysis of Variance (ANOVA) indicated that the region and variety had significant effects (P≤ 0.05) on these parameters. It so appeared significant differences (P≤ 0.05) between their contents. As for pH, these values varying from 4.00 ± 0.10 to 4.74 ± 0.10, differed meaningfully (P≤ 0.05) from one variety to another, whatever the region is. Otherwise, the results revealed that both red and yellow cashew apple varieties juices contained high rate of Tannins (1081.99 ± 34.64 - 2561.61 ± 95.11 mg/L), Flavonoids (223.83 ± 2.94 mg/L - 490.04 ± 5.32 mg/L) and total phenolic compounds (1587.59 ± 76.99 - 3043.03 ± 69.87 mg/L) whereas the carotenoid (0.97± 0.02 mg/mL -2.94 ± 0.02 mg/L) and Anthocyanin (6.57 ± 0.17 mg/L to 10.38 ± 0.15 mg/L) contents were found low. They also indicated yellow cashew apple variety juice didn't contain Anthocyanin content. Besides, the Analysis of Variance (ANOVA) showed that the region and variety main effect had significant effects (P 0.05) on these parameters. Thus, there were significant differences (P 0.05) between their rates. Furthermore, studies mineral elements (K, P, Mg, and Na) were only affected by improvement zone except to Na and they varied significantly (p 0.05). Red and yellow Cashew apple juices were the best sources of mineral elements and could be used in the diets of infants and young children. It was also rich in Vitamin C (210.61±5.01 mg/100mL and 403.73 ± 8.88 mg/100mL) and should be considered a potential supply source of adequate daily nutritional requirement for children and adults.

Effect of clarification on physicochemical properties and nutrient retention of pressed and blended cashew apple juice

“…On the other hand, pressed juice involves the squeezing of the fruit to obtain only the juice that does not contain the skin. Tannins content found in unclarified blended CAJ in this study was relatively higher, compared to those of 1081.99–2561.61 mg/L GAE, reported by Naka et al (2015). Generally, tannin contents found in pressed and blended CAJ, in this study, were higher compared to those of other fruits such as banana (8.38–9.79 mg/100 g) (Kyamuhangire et al, 2006) and apple (8.5 mg/100 g) (Obion et al, 2007).…”

“…Results on total sugar for unclarified blended CAJ concur with those of Msoka et al (2017), who reported that total sugar value range from 8875.9 to 21,941.4 mg/100 ml. Similarly, lower total sugar content was found in unclarified blended CAJ when compared to the study done by Marc et al (2012) and Naka et al (2015). In another study, Marc et al (2021) reported low total sugar content (8530 mg/100 ml) for unclarified blended CAJ compared to this study.…”

“…Due to its delicate skin that increases susceptibility to bruises and insect damage, the fruit is highly perishable limiting its transportation and storability (Preethi et al, 2019; Sivakumar et al, 2011). Moreover, the fruit contains high tannin content ranging from 1081.99 to 2561.61 mg/L (Naka et al, 2015), which is the main cause of its astringent taste. Both the perishability and astringent taste have hindered its marketability and utilization (Campos et al, 2002; Naka et al, 2016).…”

Some Processing Steps and Uses of Cashew Apples: A Review

“…The polyphenol contents are in the range of 1587.59 ± 76.99 to 3043.03 ± 69.87 mg/L of apple juice; these values are lower than those found by some authors which are 2506.510 to 4247.690 [15]. The juice of the yellow variety from the Gbèkè region has the lowest total polyphenol content (1587.59 ± 76.99 mg/L) while that of the red variety from the Zanzan region has the highest total polyphenol content (3043.03 ± 69.87 mg/L) [13].…”

“…The results of the study conducted on red and yellow apples in three regions of Côte d'Ivoire showed that, with the exception of the red variety cashew apple juice from the Marahoué region with a refractometric dry extract of 9.66 ± 0.28 ˚Brix, the refractometric dry extract (RDE) values of the apple juices are above 10 ˚Brix which is the minimum value required by the Brazilian legislation [13].…”