Characterization and antioxidant activity of cashew nut bran in different stages of processing
Bol. Centro Pesqui. Process. Aliment
; 30(1): 147-153, jan.-jun. 2012. tab
Artículo
en Inglés
| LILACS
| ID: lil-677236
Biblioteca responsable:
BR16.1
ABSTRACT
The present work aimed to characterize the cashew nut bran during several stages of processing, withemphasis in the quantifi cation of total extractable polyphenols and total antioxidant activity. The cashewnut bran was analyzed for the following parameters: water activity, total acidity, pH, moisture, ash, lipids,proteins, carbohydrates, total extractable polyphenolsand total antioxidant activity by the methods ABTS+ and DPPH. There was a decrease in the water activityand moisture in cashew nut bran during processing. The highest values of total extractable polyphenolsand antioxidant activity were observed in raw bran due to peel adhered in these nuts.
Texto completo:
Disponible
Colección:
Bases de datos internacionales
Base de datos:
LILACS
Asunto principal:
Residuos
/
Anacardium
/
Aprovechamiento Integral de los Alimentos
/
Manipulación de Alimentos
/
Tecnología de Alimentos
Idioma:
Inglés
Revista:
Bol. Centro Pesqui. Process. Aliment
Asunto de la revista:
Ciencias Nutricionales
/
Nutricionistas
Año:
2012
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Federal do Ceará/BR