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.
Artículo
en Inglés
| LILACS
| ID: biblio-986362
Biblioteca responsable:
BR16.1
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.
Texto completo:
Disponible
Colección:
Bases de datos internacionales
Base de datos:
LILACS
Asunto principal:
Anacardium
/
Agricultura Orgánica
/
Antioxidantes
Tipo de estudio:
Estudio de evaluación
Idioma:
Inglés
Revista:
Bol. Centro Pesqui. Process. Aliment
Asunto de la revista:
Ciencias Nutricionales
/
Nutricionistas
Año:
2013
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Federal do Ceará/BR