Antioxidant Properties of Cashew Apple Wine (CAW)

Zhong, Qiu; Li, Yong Cheng

doi:10.4028/www.scientific.net/amr.396-398.1645

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…Beside CNSL, cashew nut, apple, and testa, cashew apple wine (CAW) had also demonstrated effective antioxidant capacities in the employed in vitro assays. The total polyphenols content and total antioxidant activity were 160 mg GAE/100 mL and 132 mg/100 mL which indicated that phenolic compounds and ascorbic acid may play a pivotal role in the antioxidant function (Zhong & Li, 2012).…”

Section: Functional Properties Of Cashew Bioactive Compoundsmentioning

confidence: 99%

The nutritional and bio‐active constituents, functional activities, and industrial applications of cashew (Anacardium occidentale): A review

Chen,

Li,

Guo

et al. 2023

Food Frontiers

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Cashew nut is a globally popular nut not only for its delicious and crunchy flavor but also for bioactive compounds, which present positive benefits to human health. Different parts of cashew have characteristic compounds. The kernel of cashew nut is rich in fatty acids, the testa is rich in polyphenols, cashew apple is rich in polyphenols and carotenoids, and phenols with aliphatic long chain are present in the cashew nutshell liquid. Therefore, the edible part of cashew possesses a wide range of bioactive compounds, with reported biological properties, including anti‐tumor, brain health, cardiovascular and cerebrovascular protection, anti‐diabetic, gastroprotection, pathophysiological disorders protection, and antioxidant. On the other hand, the inedible part of cashew, the cashew nutshell liquid, could play an important role in the industry as surface coatings, insulating formulations and so on. Hence, there are considerable demands to increase the added value of cashew, thereby exploring greater economic value. Thus, this review summarizes nutrients, bioactive compounds, biological functions, and applications of Anacardium occidentale to provide a theoretical basis and inspiration for further in‐depth studies and utilization.

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Section: Functional Properties Of Cashew Bioactive Compoundsmentioning

confidence: 99%

The nutritional and bio‐active constituents, functional activities, and industrial applications of cashew (Anacardium occidentale): A review

Chen,

Li,

Guo

et al. 2023

Food Frontiers

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“…Effective methods are carried out in order to purify the TPs from leaching solution. It is known to all that the great majority ways of TPs leaching are put the raw tea leaves in the solvent, such as hot water, alcohol solution, ketone solution or supercritical fluid containing co-solvent etc [4,5] . High temperature and organic solvent could increase the solubility of TPs, however, high temperature could easily inactive TPs to oxidation.…”

Section: Introductionmentioning

confidence: 99%

The Extraction of Polyphenols from Tea Leaves Based on Mechanochemical Methodology and Aqueous Two-Phase System

Yuan

Chen

et al. 2013

AMR

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In order to extract tea polyphenols (TPs) by water under room temperature, the mechanochemical methodology was used for leaching process, and then TPs was purified from leaching solution by ethanol and ammonium sulfate aqueous two-phase system. The optimum parameters of mechanochemical methodology leaching TPs were determined by response surface methodology (RSM), which optimum parameters were: Na2CO3content 25~27wt%, solid material particle size D9540~45μm, liquid/solid mass ratio55~60, leaching time 16~18min. The TPs leaching rate was 16.46%. When ammonium sulfate mass composition0.2, ethanol mass composition0.35 as the composite of the extraction system, TPs maximum extraction rate was 93.4%. The maximum yield of TPs was 15.25% on the average, with average purity was 96.54% ultimately. Under such technology, water is only solvent used in TPs leaching at room temperature, and aqueous two-phase system extraction system under mild conditions, avoid the use of toxic solvent, is a green technology for extracting TPs.

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Dietary Inclusion of Locally Made Sweet Potato Wine Protects Against Biochemical Alterations in High Cholesterol Fed Rats

Alabi¹,

Ajani²,

Awe³

et al. 2020

Trends in Applied Sciences Research

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Antioxidant Properties of Cashew Apple Wine (CAW)

Cited by 3 publications

References 19 publications

The nutritional and bio‐active constituents, functional activities, and industrial applications of cashew (Anacardium occidentale): A review

The nutritional and bio‐active constituents, functional activities, and industrial applications of cashew (Anacardium occidentale): A review

The Extraction of Polyphenols from Tea Leaves Based on Mechanochemical Methodology and Aqueous Two-Phase System

Dietary Inclusion of Locally Made Sweet Potato Wine Protects Against Biochemical Alterations in High Cholesterol Fed Rats

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