Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Reina, Luis J. Cruz; Durán-Aranguren, D.; Forero-Rojas, Laura Fernanda; Tarapuez-Viveros, Luisa Fernanda; Durán-Sequeda, Dinary; Carazzone, Chiara; Sierra, R.

doi:10.1016/j.heliyon.2022.e09528

Cited by 26 publications

(24 citation statements)

References 125 publications

(168 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fruit is rich in carbohydrates, mainly reducing sugars (glucose and fructose), 14–16 that are readily absorbed by the body. The reducing sugar content of cashew apples on a wet basis is 10.5% 7,14,17 .…”

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

“…Other organic acids like citric, malic, and acetic acid that mediate a lot of physiological functions are also in abundance in the cashew apple 16 . The variations in the nutritional composition of the cashew apple are influenced by variety, soil quality, environmental conditions (climate), agronomic practices, maturity stage of the fruits, and processing conditions 14,47 . The various phenolic or bioactive compounds in cashew apples are summarized in Table 3.…”

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

“…With respect to bioactive compounds, the cashew apple is a significant source of polyphenols and other organic acids like flavonoids, carotenoids, anacardic acid, and tannins. 7,14,34 Carotenoids are the natural (red, orange, and yellow) pigments in plants, algae, and microorganisms, 35 which play key roles in physiological and developmental functions in plants, animal health, and nutrition. Cashew apple contains about 2.9-136 mg/100 g carotenoids, 17,20,[36][37][38][39] mainly composed of cryptoxanthin, zeaxanthin, lutein, β-carotene, and α-carotene.…”

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

“…The cashew apple is highly acidic with a pH value of 3.5–4.8 7,13,14 and contains about 85% moisture, which contributes largely to its high perishability, 7,12 which occurs usually a day or two after harvesting of the nuts. The cashew apple can therefore serve as a good food source with potential utilization in refreshing drinks, smoothies, and juices.…”

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

“…Cashew apple also has substantial quantities of B vitamins (thiamine, niacin, riboflavin, pantothenic acid, pyridoxine, and folate) 19,30 . The apple juice is a rich source of minerals and is high in potassium, magnesium, phosphorus; but low in sodium, calcium, iron, copper with the least being zinc 14,19,31 . The high mineral (potassium, magnesium, and phosphorus) content could be a good food source for incorporation into the DASH diet in the management of hypertension.…”

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

See 4 more Smart Citations

Nutritional value and health benefits of cashew apple

et al. 2023

View full text Add to dashboard Cite

Cashew (Anacardium occidentale) has received both local and international recognition due to its expanding production capacity, trading, and nut utilization. The cashew apple, which forms about 90% of the total fruit weight, is left on the farmers' fields as agricultural waste owing to limited knowledge of its health benefits, a lack of technical know-how and processing equipment, and its high perishability and astringent taste. Numerous studies have been conducted exploring the nutrients and contribution of the apple to human nutrition.This paper reviewed recent articles on the nutritional composition and health benefits of cashew apples for easy accessibility and readership. Cashew apple contains good amounts of vitamin C, sugars (fructose and sucrose), fibers, flavonoids, carotenoids, total polyphenols, volatile components, flavanols, amino acids, and minerals, such as potassium, magnesium, sodium, and iron, which are good for maintaining strong immunity, scavenging free radicals, neuropathic functioning, cardiac functioning, and maintenance of body and skin integrity. Cashew apple is associated with weight loss, and is good for diabetic patients due to its high content of flavonoids (myricetin and quercetin). Consumption of cashew apple and its value-added products confer good health, therapeutic effects in the management of diabetics and cardiovascular diseases, and also ensure food and nutrition security.It is hoped that this review will contribute significantly to the expanding body of knowledge aimed at promoting cashew apple utilization globally.

show abstract

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

Section: Nutritional Composition Of Cashew Applementioning

confidence: 99%

See 3 more Smart Citations

Nutritional value and health benefits of cashew apple

et al. 2023

View full text Add to dashboard Cite

show abstract

Fractionation, identification of chemical constituents, and biological properties of cashew (Anacardium occidentale L.) leaf extracts

Pham,

Truong,

Tran

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

The current study aimed to identify the chemical constituents and bioactivities of the crude ethanolic extract (CEE) and its fractions (ethyl acetate (EAF), hexane (HEF), and aqueous (AEF)) from leaves of cashew (Anacardium occidentale L.) grown in Vietnam. A total of 31 compounds which belong to alkanes, hydrocarbons, iodine, terpenoids, phenolics, and flavonoids were determined by a gas chromatography–mass spectrometry (GC–MS) analysis, with bis(2‐ethylhexyl) phthalate being the most prevailing compound. The highest total phenolic and flavonoid contents were obtained in the EAF, followed by HEF, CEE, and AQF. All samples showed promising in vitro antibacterial activity, enzyme inhibition, and anticancer activity. Among the samples tested, the EAF exhibited the highest enzyme inhibition activity against α‐amylase and α‐glucosidase (IC50 values of 51.24 μg/mL and 99.29 μg/mL, respectively), cytotoxicity activity against HeLa cells (IC50 value of 79.49 μg/mL), and antibacterial activity against Bacillus subtilis and Escherichia coli with MIC values of 5 mg/mL and 2.5 mg/mL, respectively. These findings suggest that the leaves of A. occidentale cultivated in Vietnam are a promising source of bioactive components and that EAF is a promising bioactive material warranting further pharmaceutical investigation.

show abstract

Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe

Sithu Rameshbabu,

Rangarajan,

Manjare

2024

Food Science & Nutrition

View full text Add to dashboard Cite

Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce “Feni,” an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters.

show abstract

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Cited by 26 publications

References 125 publications

Nutritional value and health benefits of cashew apple

Nutritional value and health benefits of cashew apple

Fractionation, identification of chemical constituents, and biological properties of cashew (Anacardium occidentale L.) leaf extracts

Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe

Contact Info

Product

Resources

About