Cashew apple

Assnngao, R.B. and Mercadante, A.Z., Carotenoids and ascorbic acid composition from commercial prodncts of cashew apple (Anacardium occidentale L.), J. Food Compos. Anal., 16, 647, 2003. 

Zepka, L. Q. and A. Z. Mercadante. 2009. Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice. Food Chem. 117 28-34. 

Zepka, L. Q., C. D. Borsarelli, M. A. A. R da Silva et al. 2009. Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color. J. Agric. Food Chem. in press, doi 10. 1021/jf900558a. 

The methodology depends on the known carotenoid distribution in plant tissues, which can be classified into three main groups (1) those in which the vitamin A value is due almost exclusively to /3-carotene (e.g., green leafy vegetables, peas, broccoli, sweet potatoes, tomatoes, watermelon, mango) (2) those in which primarily a- and /3-carotene account for the vitamin A value (e.g., carrots, some varieties of squash) and (3) those in which /3-cryptoxanthin and /3-carotene are the major contributors (e.g., cashew, apple, peach, persimmon, loquat) (60). 

Novotna et al. (1999) showed that sensory quality of apple juice subjected to high-pressure treatment was better than that of pasteurized juice in terms of aroma. Lavinas et al. (2008) indicated that high-pressure processing (350-400 MPa, 3 or 7 min) of cashew apple juice reduced the aerobic mesophilic bacteria count to a level below the detection limit yeast and filamentous fungi were also inactivated. The juice could be stored for 8 weeks at 4°C without any significant change in the product quality. 

Lavinas, F.C., Miguel, M.A.L., Lopes, M.L.M., and Valente, V.L. 2008. Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation. Journal of Food Science 73 M273-M277. 

Antimicrobial base materials formulated with metal and amine salts of anacardic acid, said to be non-irritative, have been proposed for cosmetic use [270]. It is of interest that anacardic acid and 2(E)-hexenal isolated from the cashew apple to which the pendant kernel (the external seed) is attached have been found to exhibit antibacterial activity against the Gram-negative bacterium, Helicobacter pylori, which is considered to cause acute gastritis [271]. The same compounds also inhibit the enzyme urease. 

Evaluation of Cashew Apple Juice for the Prodnction of Fuel Ethanol... 

Abstract A commercial strain of Saccharomyces cerevisiae was used for the production of ethanol by fermentation of cashew apple juice. Growth kinetics and ethanol productivity were calculated for batch fermentation with different initial sugar (glucose + fructose) concentrations. Maximal ethanol, cell, and glycerol concentrations were obtained when... 

Keywords Ethanol Cashew apple Juice Saccharomyces cerevisiae Batch cultivation Kinetic parameters... 

CAJ was extracted by compressing the cashew apple Anarcardium occidentale L.). After compressing, the juice was centrifuged at 3,500 rpm for 20 min (BIO ENG, BE-6000, Piracicaba, Sao Paulo, Brazil). 

Cashew (Anacardium occidentale L.) is a tropical evergreen plant known for its seeds that are consumed worldwide. It is one of the most economically important genera in the Anacardiaceae family and is presently cultivated in many regions of the world [ 1 ]. World production of cashew nut is about 2.8 million tons in 2005. Vietnam, Nigeria, and India are the major cashew nut producers, with 33.5%, 20.7% and 19.0%, respectively, of world production of cashew nut [2]. The cashew industry ranks third in the world production of edible nnts [3]. Cashew tree produces several products. Cashew nut is the seed of cashew. There is no donbt that the nut is the most important product of the cashew tree. It is consumed whole, roasted, sheUed, and salted. Its fruit, also called as cashew apple, may be eaten raw, preserved as jam, made into a beverage, or fermented into a wine [4]. Cashew nnt shell oil, also known as cashew nut shell liquid (CNSL), is extracted from the honey-combed shell of the cashew nut and has been used in several industrial applications. 

Significant antioxidant activity has also been observed in the hexane extracts of different cashew products (Table 10.3). The antioxidant activity was determined in the hypoxanthine/xanthine oxidase assay and expressed as inhibition of reactive oxygen species (ROS) attack on salicylic acid (%). CNSL has the highest antioxidant activity, followed by cashew fiber, cashew apple, raw cashew nut,... 

Alkyl Phenols Cashew Nut CNSL Cashew Apple... 

Anacardic acids are 6-alkylsalicylic acids with different alkyl chain lengths and degrees of unsaturation. Cashew is the most important natural source of anacardic acids. Anacardic acids are found not only in cashew nut shell oil, but also in the nut and fruit juice made from cashew apple [20]. Anacardic acids are relatively nonpolar hydrophobic substances. Their structures are illustrated in Figure 10.1. They are insoluble in water, but well soluble in organic solvents such as ethanol or dimethyl sulfoxide (up to lOmg/mL). The cardanols might be formed by thermal decarboxylation of the anacardic acids [19]. 

Cashew fruit is also a rich source of vitamins, minerals, and other essential micronutrients. The cashew apple is an excellent source of ascorbic acid (averaging 269-287mg/lOOmL of juice), which is about four to seven times that of orange juice [41,42]. It is also a rich source of vitanfin A precursors [43]. 

Bicalho, B., Pereira, A.S., Neto, F.R.A., Pinto, A.C., and Rezende, C.M., Application of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew apple Anacardium occidentale L. Var. nanum) volatiles, J. Agric. Food Chem., 48,1167-1174,... 

Inyang, U.E. and Abah, U.J., Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice. Plant Foods Hum. Nutr., 50, 295-300, 1997. 

Cecchi, H.M. and Rodrignez-Amaya, D.B., Carotenoid composition and vitamin A value of fresh and pasteurized cashew apple juice, J. Food Sci., 46, 147-149, 1981. 

Kubo, J., Lee, J.R., and Kubo, L, Anti-Helicobacter pylori agents from the cashew apple, J. Agric. Food... 

Some mutagenic activity of a ai was observed in Saccharomyces cerevisiae yeast treated with high concentrations (5, 10, or 15%, w/v) of previously frozen aqai pulp. The mutagenic activity was similar to that of cashew apple (Anacardium occidentale), kiwi fruit (Actinidia chinensis), and strawberry (Fragaria vesca) (Spada et al. 2008). 

Eontes, C.P.M.L., Honorato, XL., Rabelo, M.C, and Rodrigues, S. (2009) Kinetic study of mannitol production using cashew apple juice as substrate. Bioprocess. Biosyst. Eng., 32, 493-499. 

It has been reported that immersion of some materials in CaClj solution prior to osmotic dehydration affects the properties of the product. Texture of apple was improved [84], Brining of cashew apple in NaCl solution before osmotic dehydration resulted in firmer texture of the candied product [86],... 

G. Bidaisee and N. Badrie, Osmotic dehydration of cashew apples (Anacardium occidentale L.) Quality evaluation of candied cashew apples, Int. J. Food Sci., TechnoL, 36 11 (2001). 

The cashew Anacardium occidentale Linn.) is a tropical tree indigenous to Brazil, which is now extensively cultivated in India and East Africa. The tree yields two edible parts the nut and the cashew apple, an edible pseudo fruit, to which the nut is attached (Figure 21.2). The peduncle is a pear-shaped nonclimacteric pseudo fruit, which can be found in three colors yellow, orange, and red. It is very juicy, fibrous, and edible, but lacks commercial value, compared to the nut. 

The Brazilian Northeast is an important cashew producer and a traditional consumer of cashew produets. The cashew apple is an important source of vitamin C and a number of processes have been developed for converting it into various products, such as juice, jams, syrups, fhiit pulp, and as a popular nonalcoholic beverage called cajuim. 

A great number of phenolic compounds, including yellow flavonoids, anthocyanins, the ellagic, gallic and p-coumaric acids, as well as quercetin, myricetin, and kaempferol derivatives have been identified in the cashew apple (Michodjehoun-Mestres etal. 2009 Hoffinann-Ribani et al. 2009 Brito et al. 2007 Moura et al. 2001), while condensed tannins and anacardic and ascorbic acids have been identified in cashew juice and cajuina. It is also known that cashew apple skins are 15-20 times richer in total phenolic compounds than their flesh (Michodjehoun-Mestres et al. 2009). In addition, lutein, zeinoxanthin, cis- and tra s -P-cryptoxanthin, a-carotene and p-carotene cis and trans) were identified as the major carotenoids present in three different varieties of ripe cashew apple (elongated yellow, elongated red, and rounded red) (Assunfao a/. 2003). 

Assun9ao, R. and Mercadante, A. 2003. Carotenoids and ascorbic acid from cashew apple (Ana-cardium occidentale L.) variety and geographic effects. Food Chemistry. 81(4), 495-502. 

Michodjehoun-Mestres, L, Souquet, J., Fulcrand, H., Meudec, E., Reynes, M., Brilloue, J. 2009. Characterization of highly polymerised prodelphinidins from skin and flesh of four cashew apple (Anacardium occidentale L.) genotypes. Food Chemistry, 112(4), 851-857. 

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