POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF CASHEW NUTS FROM CONVENTIONAL AND ORGANIC CULTIVATION IN DIFFERENT STAGES OF PROCESSING
Bol. Centro Pesqui. Process. Aliment
;
31(01): 173-181, jan. 2013.
Article
in English
| LILACS
| ID: biblio-986362
ABSTRACT
This research aimed to determine the total extractable polyphenols and the antioxidant activity of cashew nut obtained from conventional and organic cultivation. The study was performed with cashew nuts collected at four stages of processing after shelling, before peeling, after peeling and during packaging. The antioxidant activity was measured by the methods with the radicals ABTSâ¢+ and DPPH⢠and by the ß-carotene/linoleic acid system. The nuts collected in the steps after shelling and before peeling presented higher antioxidant activity than those collected after peeling and during packaging. Little variation occurred in the content of total extractable polyphenols and antioxidant activity by ABTSâ¢+ and DPPH⢠assays between the two cultivation methods studied.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Anacardium
/
Organic Agriculture
/
Antioxidants
Type of study:
Evaluation studies
Language:
English
Journal:
Bol. Centro Pesqui. Process. Aliment
Journal subject:
Nutritional Sciences
/
Nutricionistas
Year:
2013
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Federal do Ceará/BR
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