Multivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes

Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders

“…Peaks 8, 10–12, 14, 19–20 showed [M−H] − ions at m / z 463 (C 21 H 19 O 12 ), 433 (C 20 H 17 O 11 ), 447 (C 21 H 19 O 11 ), 593 (C 30 H 25 O 13 ), suggesting to be quercetin- O -hexoside, quercetin- O -pentoside, quercetin- O -rhamnoside and quercetin derivatives ( Santos et al, 2019 , Silveira et al, 2021 ). Peak 16 presented a [M−H] − ion at m / z 301, which was identified as quercetin by comparison with an authentic standard ( Braga et al, 2021 ).…”

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

“…The tannins and total phenolic content were similar between the CAJs of Regional 8315 and Mapiria varieties, suggesting that tannins are the primary type of phenolics in the sample. Concerning tannins, their presence in juices is associated with astringency [ 95 ]. Also, they could inhibit the growth of microorganisms during fermentation [ 96 ].…”

“…Compared to Brazilian pulps, the carotenoid content of Colombian varieties was lower. This result can be attributed to genotype diversity in cashew trees cultivated in each country [ 95 ].…”

Nutritional value and health benefits of cashew apple

“…36 The significant amounts of polyphenolic compounds in the apple make it an excellent source of natural antioxidants, such as anthocyanins, flavonoids, flavones, carotenoids, gallic acid, protocatechuic acid, conjugate cinnamic acid, and free cinnamic acid. 34,57 These compounds are very prominent in scavenging reactive oxygen species (ROS) and inhibiting free radical formation, thus preventing cardiovascular diseases and damage to cellular components. 58 Pascal et al 13 also demonstrated the anti-radical scavenging activity of the cashew apple.…”