Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple (<i>Anacardium occidentale</i>L.) during ripening

Gordon, André; Friedrich, Mirko; Moura, Carlos Farley Herbster; Marx, Friedhelm

doi:10.1051/fruits/2012023

Cited by 30 publications

(26 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A wide variability was found in ascorbic acid, dehydroascorbic acid and total vitamin C, with coefficients of variation up to 46.07%. Wide natural variations in vitamin C and many other nutrients' content can be found in edible fruits, as can be seen from data in the scientific literature as well as food nutrient databases [3,12,27,[32][33][34][35]. Different factors may be involved in vitamin C content in the fruits, particularly in wild species, very influenced by climate conditions, due to its high instability at high temperatures or during light exposure.…”

Section: Compounds Of Rubus Ulmifolius Schott Fruitsmentioning

confidence: 99%

WildArbutus unedoL. andRubus ulmifoliusSchott fruits are underutilized sources of valuable bioactive compounds with antioxidant capacity

Ruiz‐Rodríguez¹,

Sánchez‐Moreno²,

Ancos³

et al. 2014

Fruits

View full text Add to dashboard Cite

Wild Arbutus unedo L. and Rubus ulmifolius Schott fruits are underutilized sources of valuable bioactive compounds with antioxidant capacity.Abstract -Introduction. Several studies reveal the important role played by 'lesser-known' wild fruits since they contain nutritional and functional compounds which have biological properties. Materials and methods. Our work studied the presence of bioactive compounds such as vitamin C (ascorbic acid and dehydroascorbic acid), total phenolic content, phenolic acids, flavonols, anthocyanins and the antioxidant capacity (FRAP, ABTS •+ and DPPH• in vitro tests) in wild fruits of Arbutus unedo L. and Rubus ulmifolius Schott of Spanish origin, including samples from different seasons and locations. Results and discussion. A wide variability was found in the composition of fruits of the same species, which substantiates the importance of analyzing several batches of wild fruits, to achieve representative results, taking into account the natural variability. Arbustus unedo fruits showed higher vitamin C, mainly in the ascorbic acid form, and phenolic content than R. ulmifolius [(172-419) mg ascorbic acid⋅100 g -1 fw vs. (5.99-26.83) mg ascorbic acid⋅100 g -1 fw, and (773-1621) mg total phenolic compounds⋅100 g -1 fw vs. (376-1326) mg total phenolic compounds⋅100 g -1 fw, respectively]; phenolic acids and anthocyanins are the major groups of phenolic compounds found in both species, with gallic acid and cyanidin 3-glucoside as the main compounds. Arbustus unedo fruits showed significantly higher Folin-Ciocalteu values than those of R. ulmifolius. These values are higher than those reported for the majority of berries. The significant correlations found among different antioxidant compounds (r > 0.6300, P < 0.001) may reveal a protective effect between ascorbic acid and phenolic acids or anthocyanins in the fruits. Therefore, Arbutus unedo and R. ulmifolius fruits should be considered as new important sources of safe antioxidants. Espagne / Arbutus unedo / Rubus ulmifolius / fruits / composés phénoliques / teneur en phénols / antioxidant

show abstract

Section: Compounds Of Rubus Ulmifolius Schott Fruitsmentioning

confidence: 99%

WildArbutus unedoL. andRubus ulmifoliusSchott fruits are underutilized sources of valuable bioactive compounds with antioxidant capacity

Ruiz‐Rodríguez¹,

Sánchez‐Moreno²,

Ancos³

et al. 2014

Fruits

View full text Add to dashboard Cite

show abstract

“…These authors reported much higher yellow flavonoid contents for ripe CCP 76 and BRS 189 cashew apples with 56.32 and 50.75 mg 100 g −1 , respectively, than for CCP 09 and BRS 265 apples. Gordon et al (2012) identified quercetin 3-O-galactoside (0.83 mg 100 g −1 DW) and quercetin 3-O-rhamnoside (0.69 mg 100 g −1 DW) as the main yellow flavonoids in ripe cashew apple.…”

Section: Discussionmentioning

confidence: 98%

“…The results here presented were similar those reported by Mohamed et al (2014) for dates treated at preharvest with GA3. Gordon et al (2012) evaluated changes in phenolic composition during cashew apple ripening and observed a decrease significantly of phenolic compounds from unripe to ripe fruits suggesting the biosynthesis becomes less intensive during fruit growth and subsequent maturation. These authors also identified gallic acid as the main phenolic compound in ripe cashew apple (0.94 mg 100 g −1 DW), although myricetin 3-O-rhamnoside, a flavonol, was also present in a great concentration, (0.86 mg 100 g −1 DW).…”

Section: Discussionmentioning

confidence: 99%

Preharvest treatment of growth regulators influences postharvest quality and storage life of cashew apples

Souza

Viana

Oliveira

et al. 2016

Scientia Horticulturae

View full text Add to dashboard Cite

“…Jumlah ini dapat meningkat tergantung pada kematangan buah dimana jumlah vitamin C mengalami peningkatan setelah matang. Selain itu, asam galat juga meningkat jumlahnya pada buah semu jambu mete yang matang (Gordon et al, 2012). Jika dibandingkan dengan antioksidan sintetik BHA yang memiliki nilai IC 50 sebesar 5,23 ppm, ekstrak etanol ampas buah semu jambu mete memiliki potensi yang besar untuk dikembangkan sebagai antioksidan alami.…”

Section: Ekstraksi Sampelunclassified

Antioxidant Activity of Cashew Apple Dreg Extract and Their Effect in Traditional Processing of Coconut Oil

Anwar

2017

ALCHEMY J.Pen.Kim

View full text Add to dashboard Cite

ABSTRAKPenelitian ini bertujuan untuk menentukan aktivitas antioksidan ekstrak ampas buah semu jambu mete dan kemampuannya sebagai antioksidan pada pengolahan minyak kelapa secara tradisional. Aktivitas antioksidan ditentukan melalui metode 2,2-difenil-1-pikrilhidrazil (DPPH). Penelitian ini menunjukkan seluruh fraksi ekstrak etanol mengandung senyawa flavonoid dan tanin/polifenol dan juga memiliki aktivitas antioksidan. Ekstrak etanol ampas buah semu jambu mete memiliki persen inhibisi tertinggi. Berbeda dengan fraksi n-heksan yang memiliki IC 50 terendah. Aplikasi pada pengolahan minyak kelapa tradisional menunjukkan penambahan ekstrak etanol sebesar 2,5 % menunjukkan hasil terbaik berdasarkan pada nilai angka peroksida dan bilangan TBA.Kata kunci : antioksidan, buah semu jambu mete, DPPH, minyak kelapa. ABSTRACTThe aim of this study was to determine antioxidant activity of cashew apple dreg extract and their antioxidant activity in traditional processing of coconut oil. Cashew apple dreg was extracted by ethanol and fractionation by DCM, n-hexane and water. The antioxidant activity from dreg extract was determined using 2,2-diphenyl-1-pycrylhydrazil (DPPH). The result showed that all ethanol fractions of cashew apple dreg contain flavonoid and tannins/polyphenols. Based on scavenging DPPH all of ethanol fractions showed antioxidant activity. The greatest DPPH inhibition was observed for ethanol extract. On the contrary, n-hexane fraction showed the lowest IC 50 . Application in traditional processing of coconut oil showed that the addition 2,5 % ethanol extract provide the best product according to the lower content of peroxide value and TBA number.

show abstract

Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple (Anacardium occidentaleL.) during ripening

Cited by 30 publications

References 23 publications

WildArbutus unedoL. andRubus ulmifoliusSchott fruits are underutilized sources of valuable bioactive compounds with antioxidant capacity

WildArbutus unedoL. andRubus ulmifoliusSchott fruits are underutilized sources of valuable bioactive compounds with antioxidant capacity

Preharvest treatment of growth regulators influences postharvest quality and storage life of cashew apples

Antioxidant Activity of Cashew Apple Dreg Extract and Their Effect in Traditional Processing of Coconut Oil

Contact Info

Product

Resources

About