Catechin and epicatechin in testa and their association with bioactive compounds in kernels of cashew nut (Anacardium occidentale L.)

Trox, Jennifer; Vadivel, Vellingiri; Vetter, Walter; Stuetz, Wolfgang; Kammerer, Dietmar R.; Carle, Reinhold; Scherbaum, Veronika; Gola, Ute; Nöhr, Donatus; Biesalski, Hans Konrad

doi:10.1016/j.foodchem.2011.04.018

Cited by 50 publications

(44 citation statements)

References 25 publications

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“…The skin‐on cashews were the most bitter of all the samples, suggesting the skins were imparting increased bitter taste and astringency than the nuts alone. This was due to the presence of phenols in the nut skins (Trox et al, ). The aged dry‐roasted nuts (sample 9a) also exhibited high bitter scores, indicating that the dry roasting process allowed for the development of bitter flavor during aging more so than the oil‐roasting process.…”

Section: Resultsmentioning

confidence: 99%

“…The cashew ( Anacardium occidentale L.) tree originated in Brazil, was spread to other tropical areas around the world, (Akinhanmi, Atasie, & Akintokun, ) and today cashew nuts are viewed as a nutritional food source worldwide (Trox et al, ). Cashews are currently grown and processed predominately in tropical regions of Africa and Asia (Akinhanmi et al, ).…”

Section: Introductionmentioning

confidence: 99%

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The development of a lexicon for cashew nuts

Griffin

Dean

Drake

2017

Journal of Sensory Studies

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A lexicon of flavor and texture terms was developed to describe the sensory characteristics of cashew nuts. A highly trained and experienced descriptive analysis panel (n = 10, ages 22–58 each with at least 60 hr of descriptive work in nuts) was used to create the lexicon for cashews. After initial identification and discussion of terms, 22 flavor terms, 4 texture terms, and 3 feeling factors to describe the sensory attributes of cashews were identified. The lexicon was validated by demonstrating that the panel could detect differences among 18 different cashew samples, including raw, oil‐roasted, dry‐roasted, skin‐on, store‐brand, national‐brand, and rancid types when using the identified lexicon. The differences in products were analyzed using analysis of variance and principal component analysis. Differences in flavor and texture were observed across all product categories and the lexicon was validated. Practical applications The lexicon is intended for use in cashew research and by the cashew industry as a way for communicating differences in cashew flavor and texture in a common language.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The development of a lexicon for cashew nuts

Griffin

Dean

Drake

2017

Journal of Sensory Studies

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“…Cashew is also evident to have these components [49] along with phenolics [50], flavonoids [48,49], tannins, terpenoids, alkaloids [50], β-carotene, lutein and α-tocopherol [49].…”

Section: Discussionmentioning

confidence: 99%

Net effects of cashew nuts in Saccharomyces cerevisiae front to damage induced by hydrogen peroxide

Leite¹,

Gomes²,

Oliveira³

et al. 2016

Int Arch Med

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Cellular injury associated with oxidative stress has been related in the etiology and progression of many diseases, including neurodegenerative diseases and cancer. Shell of cashew nut releases the alkylphenols oil, known as cashew nut shell liquid (CNSL), which can be characterized according to the method of production such as technical (tCNSL) and in natural (iCNSL) types. This study aimed to characterize the chemical constituents in both liquids by gas chromatography coupled to mass spectrometry (GC-MS), and to evaluate the net effect of them in proficient (SODWT) and deficient (Sod1∆, Sod2∆, Cat1∆, Sod1∆Sod2∆, Sod1∆Cat1∆) Saccharomyces cerevisiae oxidative damaged induced by hydrogen peroxide (H 2 O 2 (10 mM); stressor) at concentrations of 17.37, 34.7 and 69.5 µg/ml in pre-, co-and post-treatment. Both iCNSL and tCNSL produced no oxidizing effect to the tested yeast strains, otherwise they protected against damage induced by stressor (STR). However, tCNSL was found more prominent than the iCNSL in restorative activity. In conclusion, CNSLs (iCNSL/tCNSL) exhibited excellent protective, antioxidant and repair capabilities compared to the damage induced by STR in S. cerevisiae cells, thus may be a suggestion for its biotechnological production especially for pharmaceutical account.

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“…The former one is the edible part, widely consumed as snacks to accompany drinks or ingredients for confectionery and bakery products. The cashew nut contains rich amount of tannins, mono-and polyunsaturated fatty acids, proteins, sugars (Venkatachalam and Sathe, 2006) and others such as (+) -catechin, (-) -epicatechin, β-carotene, lutein, and α-tocopherol (Trox et al, 2011). According to Gómez-Caravaca et al (2010), anacardic acid is the main component present in raw LCCI and CNSL roasted in extracting the press cold, then followed by cardol, 2-methyl cardol and cardanol.…”

Section: Other Features and Processingmentioning

confidence: 99%

Pharmacological properties of cashew (Anacardium occidentale)

Leite¹,

Islam²,

Junior³

et al. 2016

Afr. J. Biotechnol.

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Anacardium occidentale L. is a tree native to Brazil, which is rich in phenolic lipids. Nowadays, the cashew bark (Cashew Nut Shell Liquid) has received great attention in the pharmaceutical industry, due to its economy, abundance and important chemical compounds. Net of cashew nut shell is classified according to the method of production of: (1) net of the shell of natural cashew nut (60-65% anacardic acid; 15-20% cardol and 10% of cardanol) and (2) liquid from the technical cashew nut shell (60-65% of cardanol, 15-20% cardol and 10% of polymeric material). This work aims to report the pharmacological properties of liquids from cashew nut shells. Results suggest that both liquids have antifungal, antibacterial, antiparasitic, anti-tumor, antiulcerogenic, molluscicides, antimutagenic and antioxidant activities. Natural cashew nut liquid is non-genotoxic, whereas technical liquid is genotoxic in prokaryotes and eukaryotes, although there is no evidence of their mutagenic effects on eukaryotic cells. In conclusion, the excellent antioxidant and non-mutagenic activities of cashew nut shell liquid (CNSL) provide opportunities for CNSL in the cosmetic and/or pharmaceutical industries, but continuous study is needed to allow safe and efficacious preparations.

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Catechin and epicatechin in testa and their association with bioactive compounds in kernels of cashew nut (Anacardium occidentale L.)

Cited by 50 publications

References 25 publications

The development of a lexicon for cashew nuts

The development of a lexicon for cashew nuts

Net effects of cashew nuts in Saccharomyces cerevisiae front to damage induced by hydrogen peroxide

Pharmacological properties of cashew (Anacardium occidentale)

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