Effects of tannin ascorbic acid and total phenolic contents of cashew (Anacardium occidentale L.) apples blanched with saline solution


Citation

Nguyen P. T. N., . and Nguyen V. H., . and Bach L. G., . and Pham T. N., . and Dao T. P., . and Nguyen D. V., . and Nguyen V. M., . and Do V. Q., . and Tran T. Y. N., . and Tran T. T.​​​​​, . Effects of tannin ascorbic acid and total phenolic contents of cashew (Anacardium occidentale L.) apples blanched with saline solution. pp. 409-416. ISSN 2550-2166

Abstract

Cashew apple (Anacardium occidentale) is considered as a by-product of the cashew processing industry. Efficient utilization of this material source contributes to valorization of cashew and reduces the burden of agricultural waste placed on the environment. This study investigated the effects of various blanching conditions on the total tannins the ascorbic content and the phenolic contents of cashew apples. The three parameters including blanching temperature blanching duration and salt concentration of the blanching solution were considered. It was found that optimal blanching conditions (heating at 70C NaCl concentration at 1 within 2 mins) resulted in cashew apples with vitamin C content and tannin retention rate of about 78.125 and 45 compared to those of the fresh samples respectively. The cashew apple texture seemed to be insensitive to the heating process however the colors (mainly red gamuts of carotenoids) were lost during blanching.


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Abstract

Cashew apple (Anacardium occidentale) is considered as a by-product of the cashew processing industry. Efficient utilization of this material source contributes to valorization of cashew and reduces the burden of agricultural waste placed on the environment. This study investigated the effects of various blanching conditions on the total tannins the ascorbic content and the phenolic contents of cashew apples. The three parameters including blanching temperature blanching duration and salt concentration of the blanching solution were considered. It was found that optimal blanching conditions (heating at 70C NaCl concentration at 1 within 2 mins) resulted in cashew apples with vitamin C content and tannin retention rate of about 78.125 and 45 compared to those of the fresh samples respectively. The cashew apple texture seemed to be insensitive to the heating process however the colors (mainly red gamuts of carotenoids) were lost during blanching.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Cashews
AGROVOC Term: Anacardium occidentale
AGROVOC Term: Blanching
AGROVOC Term: Saline water
AGROVOC Term: Phenolic content
AGROVOC Term: Tannins
AGROVOC Term: Ascorbic acid
AGROVOC Term: Duration
AGROVOC Term: Vitamin c
AGROVOC Term: Sodium chloride
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10234

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