CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF CASHEW NUT BRAN IN DIFFERENT STAGES OF PROCESSING

Autor:	Paulo Henrique Machado de Sousa, Denise Josino Soares, Geraldo Arraes Maia, Cristiane Rodrigues Silva Câmara, Evânia Altina Teixeira de Figueiredo, Raimundo Wilane de Figueiredo
Rok vydání:	2012
Předmět:	Antioxidant Bran Water activity Moisture Chemistry DPPH medicine.medical_treatment digestive oral and skin physiology food and beverages Antioxidant capacity chemistry.chemical_compound Polyphenol medicine Animal Science and Zoology Food science Cashew nut
Zdroj:	Boletim do Centro de Pesquisa de Processamento de Alimentos. 30
ISSN:	1983-9774 0102-0323
Popis:	The present work aimed to characterize the cashew nut bran during several stages of processing, with emphasis in the quantification of total extractable polyphenols and total antioxidant activity. The cashew nut bran was analyzed for the following parameters: water activity, total acidity, pH, moisture, ash, lipids, proteins, carbohydrates, total extractable polyphenols and total antioxidant activity by the methods ABTS•+ and DPPH•. There was a decrease in the water activity and moisture in cashew nut bran during processing. The highest values of total extractable polyphenols and antioxidant activity were observed in raw bran due to peel adhered in these nuts.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::89615456d45db94418591717e48df9bc https://doi.org/10.5380/cep.v30i1.28599 Zobrazit plný text záznamu