Extraction and Antioxidant Activity of Polyphenols from Cashew Apple Pomace

doi:10.7506/spkx1002-6630-201020048

Abstract

Abstract:

In order to improve the added value of cashew apple processing, the extraction process of polyphenols from cashew apple pomace was optimized by response surface methodology. Along with this, the antioxidant activity of the extract was evaluated by DPPH and ABTS free radical scavenging assays. The optimal extraction parameters were determined as follows: extraction solvent, 40% ethanol; liquid/material ratio, 35:1; reflux temperature, 95 ℃; and extraction time, 150 min. The extraction rate of polyphenols from cashew apple residue was 1.54% under these optimal extraction conditions. The ethanol extract of cashew apple pomace exhibited strong antioxidant activity. However, red cashew apple pomace exhibited stronger DPPH free radical scavenging capacity than yellow cashew apple pomace. In reverse, yellow cashew apple pomace exhibited stronger ABTS free radical scavenging capacity than red cashew apple pomace. The EC50 values of red cashew apple pomace for DPPH free radicals and of yellow cashew apple pomace for ABTS free radicals were 1.35 mg/mL and 0.057 mg/mL, respectively.

Key words: cashew apple pomace, polyphenols, extraction, antioxidant activity

CLC Number:

TS255.1

TANG Yan-ping，ZHANG Wei-min，CHEN Wen-xue，LI Cong-fa，MIAO Zi-jian，LIU Si-xin*. Extraction and Antioxidant Activity of Polyphenols from Cashew Apple Pomace[J]. FOOD SCIENCE, 2010, 31(20): 240-245.

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Extraction and Antioxidant Activity of Polyphenols from Cashew Apple Pomace

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