Avaliação dos compostos bioactivos e da actividade antioxidante do caju - Anacardium Occidentale L.

Abstract

The study of bioactive compounds and antioxidants has been gaining relevance in the scientific field, since these are often related to the prevention of some cardiovascular and cancer diseases. These compounds are found in large quantities in vegetables and fruits, of which cashew is a part. Cashew is one of the most important fruits in Mozambique, with multiple benefits in the rural family economy and in the national economy, mainly due to the commercialization of cashew nuts. The stalk can be consumed in natura or processed as raw material for juices, sweets, soft drinks, among other by-products. However, aiming at the quality aspect of the product, in order to obtain a higher market value, it is important to study the physicochemical characterization of the cashew peduncle, its bioactive compounds and antioxidant activity, to ensure a broader knowledge of the fruit, as in relation to to its sugar content in the pulp, acidity, astringency, color, shape, weight and its nutritional and functional components. The aim of this work was to determine the physicochemical characteristics, such as mass, volume, density, humidity, water activity, acidity, vitamin C, color, and total soluble solids; the bioactive compounds such as yellow flavonoids, anthionines, carotenoids, tannins and phenolic compounds from cashew nuts (Anacardium occidentale L.) and finally to evaluate their antioxidant capacity. Yellow flavonoids, together with total anthocyanins, were determined by the Ethanol-HCl method, and in this case 92.83 mg/100g for flavonoids and 43.65 mg/100g for anthocyanins were obtained. The total carotenoids were determined using the solvent mixture: isopropyl alcohol-hexane (3:1 v/v), having found a value of 8.14 mg/100g, and the tannins were determined by the Vanillin/HCl method, and in this In this case, a value of 292.21 mg/100g was obtained. The total phenolic compounds were determined by the Folin-Ciocalteu method, one of the most used methods for the determination of CFT, and the value of 1339.06 mg/100g was obtained. The antioxidant activity was determined by the ABTS and DPPH methods, which are the most common methods currently used to determine this property in foods, obtaining values ​​of 756.92 and 562.44 µM Trolox/100g respectively.(NOSSA TRADUÇÃO)