TITLE:
Physicochemical, Biochemical and Antioxidant Potential Characterisation of Cashew Apple (Anacardium occidentale L.) from the Agro-Ecological Zone of Casamance (Senegal)
AUTHORS:
Landing Ndiaye, Mohamed Mahamoud Charahabil, Lahat Niang, Abdoulaye Diouf, Khemes Marie Odile Thiocone, Nicolas Cyrille Ayessou, Malainy Diatta
KEYWORDS:
Anacardium occidentale L., Apple Juice, Biochemistry, Antioxidant, Senegal
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.4,
April
28,
2022
ABSTRACT: In Africa, the number of undernourished people is increasing at an
alarming rate. However, fruits play an important role in humans, especially as
a source of vitamins and minerals. In Senegal, there is research on the nut,
but no attention given to the cashew apple. The present study contributes to
the evaluation of the physicochemical and biochemical properties of cashew
apple juice from the eco-geographical area of Casamance, in southern Senegal.
The plant material consists of cashew apples collected in June 2021 from 120
cashew trees. Three batches were constituted for this purpose, taking into
account the colour of the apples (red, yellow, and
orange). AFNOR standardised methods were used for the physicochemical and
biochemical characterisation of cashew apple juice. The dry extract, dry matter, and
ash content of the red, yellow, and
orange varieties ranged from 14 to 14.70 °Brix; 12.96% to 14.17%, and
0.24 to 0.35 g/100g respectively. The multivariate analysis of variance by
permutation allowed us to identify two groups of cashew apples. The first
group, consisting of orange cashew apples, had the best nutritional quality and
was very rich in total minerals (0.35
g/100g) and reducing sugars (18.69 mg/100g). The second group, made up of red
and yellow apples, is particularly rich in protein (0.52 g/100ml) and
antioxidants (43.28% in IP). Antioxidant power is positively correlated with total
phenolic content (r = 0.99). Cashew co-products have a high nutritional value
and a considerable economic issue.