Characterization and antioxidant activity of cashew nut bran in different stages of processing

The present work aimed to characterize the cashew nut bran during several stages of processing, withemphasis in the quantifi cation of total extractable polyphenols and total antioxidant activity. The cashewnut bran was analyzed for the following parameters: water activity, total acidity, pH, moisture, ash, lipids,proteins, carbohydrates, total extractable polyphenolsand total antioxidant activity by the methods ABTS•+ and DPPH•. There was a decrease in the water activityand moisture in cashew nut bran during processing. The highest values of total extractable polyphenolsand antioxidant activity were observed in raw bran due to peel adhered in these nuts.