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Catechin and epicatechin in testa and their association with bioactive compounds in kernels of cashew nut (Anacardium occidentale L.)

► The polyphenolic constituents in the testa of cashew nut samples were first time revealed. ► Bioactive compounds such as carotenoids, vitamins and fatty acids in cashew nut kernels were first time determined. ► Influence of a novel hand-cracking shelling process on the bioactive compounds of cashe...

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Bibliographic Details
Published in:Food chemistry 2011-10, Vol.128 (4), p.1094-1099
Main Authors: Trox, Jennifer, Vadivel, Vellingiri, Vetter, Walter, Stuetz, Wolfgang, Kammerer, Dietmar R., Carle, Reinhold, Scherbaum, Veronika, Gola, Ute, Nohr, Donatus, Biesalski, Hans Konrad
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Language:English
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Summary:► The polyphenolic constituents in the testa of cashew nut samples were first time revealed. ► Bioactive compounds such as carotenoids, vitamins and fatty acids in cashew nut kernels were first time determined. ► Influence of a novel hand-cracking shelling process on the bioactive compounds of cashew nut samples was demonstrated. ► The association between phenolic compounds in the testa and bioactive compounds in kernels of cashew nut samples were explained. ► The contribution of testa to the nutritional quality of cashew nut kernels was proved. Catechins in testa and bioactive compounds in testa-free and testa-containing kernels of cashew nuts were analysed. The cashew nut testa contained (+)-catechin and (−)-epicatechin with concentrations of 5.70 and 4.46g per kg DM, respectively. Testa-containing kernels revealed significantly higher levels of β-carotene (218 vs. 89.6μg/kg DM), lutein (525 vs. 292μg/kg DM), and α-tocopherol (10.1 vs. 2.4mg/kg DM), similar amounts of zeaxanthin (7.0 vs. 7.1μg/kg DM), γ-tocopherol (10.6 vs. 10.1mg/kg DM), stearic acid (41 vs. 43g/kg DM), oleic acid (214 vs. 219g/kg DM) and linoleic acid (69 vs. 62g/kg DM), but a lower concentration of thiamine (3.0 vs. 10.7mg/kg DM) in comparison to testa-free samples. The testa-containing kernels provide high amounts of catechins and higher concentrations of β-carotene, lutein and α-tocopherol than do testa-free cashew nut kernels. This could have potential health benefits for consumers.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.04.018