文章基本信息

标题：CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF CASHEW NUT BRAN IN DIFFERENT STAGES OF PROCESSING
其他标题：CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF CASHEW NUT BRAN IN DIFFERENT STAGES OF PROCESSING
本地全文：下载
作者：DENISE JOSINO SOARES ; CRISTIANE RODRIGUES SILVA CÂMARA ; EVÂNIA ALTINA TEIXEIRA DE FIGUEIREDO 等
期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2012
卷号：30
期号：1
DOI：10.5380/cep.v30i1.28599
语种：Portuguese
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The present work aimed to characterize the cashew nut bran during several stages of processing, with emphasis in the quantification of total extractable polyphenols and total antioxidant activity. The cashew nut bran was analyzed for the following parameters: water activity, total acidity, pH, moisture, ash, lipids, proteins, carbohydrates, total extractable polyphenols and total antioxidant activity by the methods ABTS•+ and DPPH•. There was a decrease in the water activity and moisture in cashew nut bran during processing. The highest values of total extractable polyphenols and antioxidant activity were observed in raw bran due to peel adhered in these nuts.
关键词：RESIDUE FROM CASHEW NUTS PROCESSING; BIOACTIVE COMPOUNDS; WASTE RECOVERY.