Chemistry Journal
Articles Information
Chemistry Journal, Vol.4, No.4, Dec. 2018, Pub. Date: Dec. 21, 2018
Nutritional Profile and Chemical Composition of Juices of Two Cashew Apple’s Varieties of Benin
Pages: 91-96 Views: 213 Downloads: 95
Authors
[01] Agbangnan Dossa Cokou Pascal, Department of Chemical Engineering-Processes, University of Abomey-Calavi, Abomey-Calavi, Benin.
[02] Ggohaïda Virginie, Laboratory of Study and Research in Applied Chemistry, University of Abomey-Calavi, Abomey-Calavi, Benin.
[03] Bothon Fifa Théomène Diane, Laboratory of Study and Research in Applied Chemistry, University of Abomey-Calavi, Abomey-Calavi, Benin.
[04] Kanfon Rose Estelle, Laboratory of Study and Research in Applied Chemistry, University of Abomey-Calavi, Abomey-Calavi, Benin.
[05] Avlessi Félicien, Department of Chemical Engineering-Processes, University of Abomey-Calavi, Abomey-Calavi, Benin.
[06] Wotto Dieudonné Valentin, Department of chemistry, Faculty of Sciences and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin.
[07] Sohounhloue Koko Codjo Dominique, Department of Chemical Engineering-Processes, University of Abomey-Calavi, Abomey-Calavi, Benin.
Abstract
Despite the innumerable virtues of cashew apple juice, and considering its astringency and the fact that its consumption with milk constitute taboo in several African countries, the cashew apple remains abandoned in its production areas. The present study aims to promote agro-resources and reduce post-harvest losses by highlighting the nutritional value and chemical composition of the cashew apple. For this purpose, two varieties of cashew apple collected in Central Benin were analyzed for nutrient and phenolic compound contents. The antiradical activity of the apple juice was evaluated by DPPH test. From the results obtained, it appears that the high juice content of the cashew apple (87.25 ± 4.14% and 80.90 ± 3.53% respectively for yellow and red varieties) confirms its character of perishable foodstuff. The juice of the cashew apple (especially the red variety) is rich in vitamin C (0.99% to 1.01%), minerals (3609.93 ± 1.15 mg/L of potassium, 218.03 ± 0.22% of sodium, 44.80 ± 0.11 mg/L of iron and 19.75 ± 0.02 mg/L of manganese) and phenolic compounds (45.99 ± 1.15 g/L of total polyphenols). This richness in vitamin C and phenolic compounds gives this juice its antioxidant power (IC50 = 4.8 mg/mL). The therapeutic and nutritional virtues of the cashew apple show that this agro-resource can be used as an interesting food.
Keywords
Cashew Apple Juice, Nutrients, Phenolic Compound, Valorization
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