Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice

Sousa, Adriana Dutra; Brito, Edy Sousa de

doi:10.1590/s0101-20612013000400004

Cited by 8 publications

(13 citation statements)

References 20 publications

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“…In the analyzed Colombian varieties, the reducing sugar content was in a range of 9.80–11.8 wb. %, which fits in values reported in Brazilian [ 9 , 61 , 62 ] and Indian [ 14 , 63 ] CAJs. By contrast, Nigerian juice has a lower reducing sugar content (3.2 wb.…”

Section: Resultssupporting

confidence: 90%

“…Adapted from [ 6 ]. Parameter Unit Value Country (details) Reference Titratable acidity g/100 mL 0.150 ± 0.005 a Colombia (Regional 8315) Present study 0.170 ± 0.008 a Colombia ( Mapiria ) Present study 0.28–0.43 Brazil (Commercial juices and pulps) [ 9 , 61 , 62 ] 0.32 India (Andhra Pradesh, and others) [ 14 , 63 ] 0.48–0.63 Nigeria (Kosoniola farm, Oro) [ 13 , 64 , 65 ] pH - 4.56 Colombia (Regional 8315) Present study 4.61 Colombia ( Mapiria ) Present study 3.77–4.40 Brazil (Commercial juices and pulps) [ 9 , 62 , 66 , 67 ] 3.40–4.14 India (Andhra Pradesh, and others) [ 14 , 63 , 68 ] 3.70–4.15 Nigeria (Kosoniola farm, Oro) [ 64 , 65 , 69 , 70 ] Total soluble solids Brix 23 Colombia (Regional 8315) …”

Section: Resultsmentioning

confidence: 99%

“… Component Unit Value Country (details) Reference Reducing sugars wb. % 9.99 ± 0.17 a Colombia (Regional 8315) Present study 10.6 ± 0.42 a Colombia ( Mapiria ) Present study 9.8–10.45 Brazil (Commercial juices and pulps) [ 9 , 61 , 62 ] 1.76–11.8 India (Andhra Pradesh, and others) [ 14 , 63 ] 3.20 Nigeria (Kosoniola farm, Oro) [ 13 , 64 , 65 ] Protein g/100 mL 2.54 ± 0.20 a Colombia (Regional 8315) Present study 3.37 ± 0.16 b Colombia ( Mapiria ) Present study 7.85–30∗ India (Chatrapur, Odisha) [ 72 ] Values are expressed in means ± standard deviation (n = 3). Data with the same letter are similar statistically in the Tukey test (p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

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

Reina

Durán-Aranguren

Forero-Rojas

et al. 2022

Heliyon

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

Reina

Durán-Aranguren

Forero-Rojas

et al. 2022

Heliyon

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“…However, the whole volatile profile of CCP76 was not the same as the one observed here. The second major chemical classes (in area) in those cited works were aldehydes (Garruti et al., 2003), alcohols (Sousa & Brito, 2013), and terpenes (Biasoto et al., 2015), while in the present study, acids and alcohols were the second and third most abundant classes (in area). Differences between the current results and previous studies may be due to environmental factors and the intrinsic variability of the genetic material, as well as the volatile extraction method and the chromatographic conditions.…”

Section: Resultssupporting

confidence: 49%

Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes

Freitas

Magalhães

Filho

et al. 2021

Journal of Food Science

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Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples has received more attention from the Brazilian breeding program to maximize their uses. In this study, the volatile compound profiles of peduncles of seven cashew clones and their relation to the aroma and flavor differences were investigated. Nine trained panelists evaluated the cashew apples by descriptive analysis. After the standardization of headspace solid‐phase microextraction (HS‐SPME) extraction and chromatographic conditions, the volatile organic compounds were analyzed by gas chromatography–mass spectrometry (GC‐MS). A total of 48 compounds were identified with esters being the major chemical class, both in number of compounds and chromatographic peak area. The targeted and untargeted principal component analysis (PCA) analyses showed complementary and corroborative results from the cashew apple volatile composition based on genotype. The partial least squares (PLS) modeling revealed the high correlation of the unpleasant sensory attributes with the PRO805 and CAPI17 clones; sweet taste and sweet odor with the CCP76 clone; and cashew aroma/cashew flavor with the EMBRAPA51, HAC276, PRO555, and SLC12.20 clones. The correlation between the most relevant volatile organic compounds (VOC) for cashew apples and the sensory descriptors showed that the compounds methyl butanoate, methyl 3‐methylbutanoate, ethyl 2‐methylbutanoate, methyl 2‐butenoate, methyl 3‐methylpentanoate, 3‐carene, methyl (E)‐2‐methyl‐2‐butenoate, ethyl 4‐methylpentanoate, 2‐hexenal, butyl 3‐methylbutanoate, butyl pentanoate, and 3‐methyl butanoic acid were important to explain differences in the characteristic fruit aroma and flavor of cashew apples among the studied clones. Practical Application Cashew crops have been developed by using improved clones with increased nut productivity and resistance to diseases. The Brazilian genetic improvement program is also seeking to improve the quality of peduncles to maximize their use and prevent their destination as agricultural waste. In this study, the volatile profile of peduncles of seven cashew clones was determined and its correlation with the differences in their aroma and flavor attributes established. The results will provide important information about the potential of the new materials for fresh consumption and for the manufacturing of cashew juices, in addition to be used by breeders interested in improving the aroma of the fruit.

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“…Limited studies however examine FPX 66 adsorption capacity of polyphenols. FPX 66 resin exhibited optimal decolorization behavior of the sunflower crude extracts and deodorization of cashew apple juice by adsorption of polyphenols on the tested FPX 66 resin [15][16][17]. FPX 66 showed high adsorption and desorption capacity for polyphenols i.e.…”

Section: Introductionmentioning

confidence: 99%

Removal of Polyphenols from Olive Mill Wastewater by FPX 66 Resin: Part II. Adsorption Kinetics and Equilibrium Studies

Vavouraki¹

2020

Int J Waste Resour

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Adsorption experiments of polyphenols from olive mill wastewater (OMW) using a cross-linked styrenedivinylbenzene polymer namely FPX 66 as a sorbent have been conducted. In particular the process of adsorption of phenolic compounds and carbohydrate derived from OMW by FPX 66 was rapid. A 68 and 60% reduction of polyphenols and carbohydrates, respectively was observed within the first 1 h. FPX 66 resin adsorption capacity increased by increasing polyphenol concentration values. At OMW-effluent-pH below 7.5 polyphenol removal from FPX 66 was high (77%) and for pH greater than 9.0 decreased (40%). Adsorption kinetics and equilibrium studies were carried out, fitting the equilibrium data to both Langmuir and Freundlich models. Batch adsorption models, based on the assumption of the pseudo-first-order, pseudo-second-order and intraparticle diffusion mechanism showed that kinetic data of the adsorption of polyphenols derived from OMW on FPX 66 resin followed the pseudosecond-order than the pseudo-first-order and intraparticle diffusion. Regeneration studies showed that low pH value was efficient for the recovery of phenolic compounds implying that the main mechanism of regeneration might be the chemisorption. These results of adsorption kinetics and equilibrium studies indicate the efficiency of FPX 66 resin as polyphenol sorbent from OMW effluent. STATEMENT OF NOVELTYThe scope of this study was to perform adsorption kinetics and equilibrium studies of polyphenol compounds derived from OMW effluent using FPX 66 sorbent resin. The effects of different parameters on adsorption were monitored and optimal experimental conditions were determined. Adsorption isotherms and kinetic models were examined to describe the experimental findings. Regeneration experiments were also conducted. The novelty of this study lies in suggesting a promising resin of FPX 66 for the adsorption of polyphenols from OMW.

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Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice

Cited by 8 publications

References 20 publications

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

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

Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes

Removal of Polyphenols from Olive Mill Wastewater by FPX 66 Resin: Part II. Adsorption Kinetics and Equilibrium Studies

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