Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 5006-5014

  Chandrasekara, Neel ^a   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

DPPH; Flavonoids; ORAC; Phenolic acids; Proanthocynidins; TEAC

Indexed keywords

DPPH; ORAC; PHENOLIC ACIDS; PROANTHOCYNIDINS; TEAC;

CALCINATION; EXTRACTION; FLAVONOIDS; ORGANIC ACIDS; OXYGEN;

PHENOLS;

ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICLE; CASHEW NUT; CHEMISTRY; COOKING; EVALUATION; METHODOLOGY; NUT; PLANT SEED;

ANACARDIUM; ANTIOXIDANTS; COOKING; NUTS; PHENOLS; SEEDS;

ANACARDIUM OCCIDENTALE;

EID: 79955702065     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2000772     Document Type: Article

References (40)

1. Yang, J.; Liu, R.; Halim, L. Antioxidant and antiproliferative activities of common edible nut seeds. Food Sci. Technol. 2009, 42, 1-8.
2. Alasavar, C.; Shahidi, F. Tree nuts: composition, phytochemicals, and health effects: an overview. In Tree Nuts Composition, Phytochemicals, and Health Effects; Alasavar, C., Shahidi, F., Eds.; CRC Press: Boca Raton, FL, 2009; pp 1-10.
3. Mandal, R. C. Cashew: production and processing technology. Agrobio (India) 2000, 165-166.
4. Saklar, S.; Katnas, S.; Ungan, S. Determination of optimum hazelnut roasting conditions. Int. J. Food Sci. Technol. 2001, 36, 271-281. (Pubitemid 33394683)
5. Kubo, I.; Muroi, H.; Himejima, M.; Yamagiwa, Y.; Mera, H.; Tokushima, K.; Ohta, S.; Kamikawa, T. Structure-antibacterial activity relationships of anacardic acids. J. Agric. Food Chem. 1993, 41, 1016-1019.
6. Cavalcante, A. A. M.; Rubensam, G.; Picada, J. N.; Silva, E. G.; Moreira, J. C. F.; Henriques, J. A. P. Mutagenicity, antioxidant potential, and antimutagenic activity against hydrogen peroxide of cashew (Anacardium occidentale) apple juice and cajuina. Environ. Mol. Mutagen. 2003, 41, 360-369. (Pubitemid 36759078)
7. Kamath, V.; Rajini, P. S. The efficiency of cashew-nut (Anacardium occidentale L.) skin extract as a free radical scavenger. Food Chem. 2007, 103, 428-433. (Pubitemid 46241699)
8. Sajilata, M. G.; Singhal, R. S. Effect of irradiation and storage on the antioxidative activity of cashew nuts. Radiat. Phys. Chem. 2006, 75, 297-300. (Pubitemid 41680581)
9. Hebbar, U. N.; Ramesh, M. N. Optimisation of processing conditions for infrared drying of cashew kernels with testa. J. Sci. Food Agric. 2005, 85, 865-871. (Pubitemid 40398828)
10. Wanlapa, A.; Jindal, V. K. Instrumental and sensory evaluation of textural changes during roasting of cashew kernels. J. Text. Stud. 2006, 37, 263-275. (Pubitemid 43937455)
11. Shahidi, F.; Alasalvar, C.; Liyana-Pathirana, C. M. Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and in hazelnut byproducts. J. Agric. Food Chem. 2007, 55, 1212-1220.
12. Singleton, V. L.; Rossi, J. A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.
13. Chandrasekara, A.; Shahidi, F. The content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. J. Agric. Food Chem. 2010, 58, 6706-6714.
14. Price, A. B. Overlap in the spectrum of non-specific inflammatory bowel disease-colitis indeterminate. J. Clin. Pathol. 1978, 31, 567-577. (Pubitemid 8358785)
15. Hartley, R. D.;Morrison, W. H.;Himmelsbach,D. S.; Borneman, N. S. Cross-linking of cell wall phenolics to arabinoxylans in graminaceous plants. Phytochemistry 1990, 29, 3701-3709.
16. Yu, J.; Ahmedna, M.; Goktepe, I. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chem. 2005, 90, 199-206. (Pubitemid 39298803)
17. Locatelli, M.; Travaglia, F.; Coisson, J. D.; Martelli, A.; Stevigny, C.; Arlorio, M. Total antioxidant activity of hazelnut skin (Nocciola piemonte PGI): impact of different roasting conditions. Food Chem. 2010, 119, 1647-1655.
18. Talcott, S. T.; Passeretti, S.; Duncan, C. E.; Gorbet, D. W. Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chem. 2005, 90, 379-388. (Pubitemid 39361072)
19. Jeong, S. M.; Kim, S. Y.; Kim, D. R.; Nam, K. C.; Ahn, D. U.; Lee, S. C. Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. J. Food Sci. 2004, 69, 377-381.
20. Hayase, F.; Hirashima, S.; Okamoto, G.; Kato, H. Scavenging of active oxygen by melanoidins. Agric. Biol. Chem. 1989, 53, 3383-3385.
21. Sahin, H.; Topuz, A.; Pischetsrieder, M.; Ozdemir, F. Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. Eur. Food Res. Technol. 2009, 230, 155-161.
22. Nagaraja, K. V. Biochemical composition of cashew (Anacardium occidentale L.) kernel testa. Food Sci. Technol. 2000, 37, 554-556.
23. Venkatachalam, M.; Sathe, S. K. Chemical composition of selected edible nut seeds. J. Agric. Food Chem. 2006, 54, 4705-4714. (Pubitemid 44133718)
24. Monagas, M.; Garrido, I.; Aguilar, R. L.; Cordoves, M. C. G.; Rybarczyk, A.; Amarowicz, R.; Bartome, B. Comparative flavon-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. J. Agric. Food Chem. 2009, 57, 10590-10599.
25. Hammerstone, J. F.; Lazarus, S. A.; Schmitz, H. H. Procyanidin content and variation in some commonly consumed foods. J. Nutr. 2000, 130, 2086-2092.
26. Tan, N. H.; Wong, K. C.; Lumen, B. D. Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Psophocarpus tetragonolobus). J. Agric. Food Chem. 1984, 32, 819-822.
27. Sze-Tao, K. W. C.; Schrimpf, J. E.; Teuber, S. S.; Roux, K. H.; Sathe, S. K. Effects of processing and storage on walnut (Juglans regia L) tannins. J. Sci. Food Agric. 2001, 81, 1215-1222. (Pubitemid 32925465)
28. Gentile, C.; Tesoriere, L.; Butera, D.; Fazzari, M.; Monastero, M.; Allegra, M.; Livrea, M. A. Antioxidant activity of Sicilian pistachio (Pistacia vera L. var. Bronte) nut extract and its bio-active components. J. Agric. Food Chem. 2007, 55, 643-648.
29. Davis, J. P.; Dean, L. L.; Price, K. M.; Sanders, T. H. Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chem. 2010, 119, 539-547.
30. Sughara, N.; Arakawa, T.; Ohnishi, M.; Furuno, K. Anti-and pro-oxidative effects of flavonoids on metal-induced lipid hydroperoxide-dependent lipid peroxidation in cultured hepatocytes loaded with R-linolenic acid. Free Radical Biol. Med. 1999, 27, 1313-1323. (Pubitemid 30001494)
31. Pellegrini, N.; Serafini, M.; Salvatore, S.; Rio, D. D.; Bianchi, M.; Brighenti, F. Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweet consumed in Italy assessed by three different in vitro assays. Mol. Nutr. Food Res. 2006, 50, 1030-1038. (Pubitemid 44861498)
32. Acar, O. C.; Gokmen, V.; Pellegrini, N.; Fogliano, V. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. Eur. Food Res. Technol. 2009, 229, 961-969.
33. Zou, Y.; Lu, Y.; Wei, D. Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro. J. Agric. Food Chem. 2004, 52, 5033-5039.
34. Pillai, M. K. S.; Kedlaya, K. J.; Selvarangan, R. Cashew seed skin as a tannin material. Leath. Sci. 1963, 10, 317-318.
35. Wijerathne, S. S. K.; Amarowicz, R.; Shahidi, F. Antioxidant activity of almonds and their byproducts in food model systems. J. Am. Oil Chem. Soc. 2006, 83, 223-230.
36. Senter, S.D.; Horvat, R. J.; Forbus,W. R. Comparative GLC-MS analysis of phenolic acids of selected nuts. J. Food Sci. 1983, 48, 798-799.
37. Colaric, M.; Veberic, R.; Solar, A.; Hudina, M.; Stampar, F. Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L. J. Agric. Food Chem. 2005, 53, 6390-6396. (Pubitemid 41169390)
38. Mathew, A. G.; Parpia, H. A. B. Polyphenols of cashew kernel testa. J. Food Sci. 1970, 35, 140-143.
39. Yu, J.; Ahmedna, M.; Goktepe, I.; Dia, J. Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. J. Food Compos. Anal. 2006, 19, 364-371.
40. Chandrasekara, N.; Shahidi, F. Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting. Food Chem. 2011, in press.