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Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa.
J Agric Food Chem. 2011 May 11; 59(9):5006-14.JA

Abstract

The effect of roasting on the content of phenolic compounds and antioxidant properties of cashew nuts and testa was studied. Whole cashew nuts, subjected to low-temperature (LT) and high-temperature (HT) treatments, were used to determine the antioxidant activity of products. Antioxidant activities of cashew nut, kernel, and testa phenolics extracted increased as the roasting temperature increased. The highest activity, as determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, oxygen radical absorbance capacity (ORAC), hydroxyl radical scavenging capacity, Trolox equivalent antioxidant activity (TEAC), and reducing power, was achieved when nuts were roasted at 130 °C for 33 min. Furthermore, roasting increased the total phenolic content (TPC) in both the soluble and bound extracts from whole nut, kernel, and testa but decreased that of the proanthocyanidins (PC) except for the soluble extract of cashew kernels. In addition, cashew testa afforded a higher extract yield, TPC, and PC in both soluble and bound fractions compared to that in whole nuts and kernels. Phenolic acids, namely, syringic (the predominant one), gallic, and p-coumaric acids, were identified. Flavonoids, namely, (+)-catechin, (-)-epicatechin, and epigallocatechin, were also identified, and their contents increased with increasing temperature. The results so obtained suggest that HT-short time (HTST) roasting effectively enhances the antioxidant activity of cashew nuts and testa.

Authors+Show Affiliations

Department of Biology, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.No affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21438525

Citation

Chandrasekara, Neel, and Fereidoon Shahidi. "Effect of Roasting On Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa." Journal of Agricultural and Food Chemistry, vol. 59, no. 9, 2011, pp. 5006-14.
Chandrasekara N, Shahidi F. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa. J Agric Food Chem. 2011;59(9):5006-14.
Chandrasekara, N., & Shahidi, F. (2011). Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa. Journal of Agricultural and Food Chemistry, 59(9), 5006-14. https://doi.org/10.1021/jf2000772
Chandrasekara N, Shahidi F. Effect of Roasting On Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa. J Agric Food Chem. 2011 May 11;59(9):5006-14. PubMed PMID: 21438525.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa. AU - Chandrasekara,Neel, AU - Shahidi,Fereidoon, Y1 - 2011/03/25/ PY - 2011/3/29/entrez PY - 2011/3/29/pubmed PY - 2011/8/30/medline SP - 5006 EP - 14 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 9 N2 - The effect of roasting on the content of phenolic compounds and antioxidant properties of cashew nuts and testa was studied. Whole cashew nuts, subjected to low-temperature (LT) and high-temperature (HT) treatments, were used to determine the antioxidant activity of products. Antioxidant activities of cashew nut, kernel, and testa phenolics extracted increased as the roasting temperature increased. The highest activity, as determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, oxygen radical absorbance capacity (ORAC), hydroxyl radical scavenging capacity, Trolox equivalent antioxidant activity (TEAC), and reducing power, was achieved when nuts were roasted at 130 °C for 33 min. Furthermore, roasting increased the total phenolic content (TPC) in both the soluble and bound extracts from whole nut, kernel, and testa but decreased that of the proanthocyanidins (PC) except for the soluble extract of cashew kernels. In addition, cashew testa afforded a higher extract yield, TPC, and PC in both soluble and bound fractions compared to that in whole nuts and kernels. Phenolic acids, namely, syringic (the predominant one), gallic, and p-coumaric acids, were identified. Flavonoids, namely, (+)-catechin, (-)-epicatechin, and epigallocatechin, were also identified, and their contents increased with increasing temperature. The results so obtained suggest that HT-short time (HTST) roasting effectively enhances the antioxidant activity of cashew nuts and testa. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21438525/Effect_of_roasting_on_phenolic_content_and_antioxidant_activities_of_whole_cashew_nuts_kernels_and_testa_ L2 - https://doi.org/10.1021/jf2000772 DB - PRIME DP - Unbound Medicine ER -
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