%0 Journal Article
%T Avalia£¿£¿o da atividade antioxidante dos compostos fen¨®licos naturalmente presentes em subprodutos do pseudofruto de caju (Anacardium occidentale L.)
%A Broinizi
%A Priscila Regina Bolelli
%A Andrade-Wartha
%A Elma Regina Silva de
%A Silva
%A Ana Mara de Oliveira e
%A Novoa
%A Al¨¦xis Jes¨²s Vidal
%A Torres
%A Rosangela Pavan
%A Azeredo
%A Henriette Monteiro Cordeiro
%A Alves
%A Ricardo Elesb£¿o
%A Mancini-Filho
%A Jorge
%J Ci¨ºncia e Tecnologia de Alimentos
%D 2007
%I Sociedade Brasileira de Ci¨ºncia e Tecnologia de Alimentos
%R 10.1590/S0101-20612007000400035
%X this study aimed to determine the antioxidant capacity of cashew apple pulp and raw concentrated extract. the antioxidant potential of aqueous (eaq) and alcoholic (ealc) extracts and of free phenolic acids (fpa) and esterified (soluble - spa and insoluble - ipa) fractions of the by-products of the cashew apple clone ccp-76 were evaluated in a b-carotene-linoleate system by the free radical [2,2-diphenyl-1-picrylhydrazyl (dpph£¿)] scavenging assay and the rancimat test. in addition, the total phenolic content and phenolic acid profile were determined using folin-ciocateau reagent and gas chromatography, respectively. the eaq and the fpa fraction of the by-products showed the highest phenolic content. the phenolic acid fractions generally displayed stronger antioxidant activity than the extracts tested with the b-carotene-linoleate and dpph systems. however, in the rancimat test, the extracts showed higher antioxidant activity than the fractions and bht. nine phenolic acids (gallic, ferulic, caffeic, protocatechuic, quinic, cinnamic, gentisic, p-coumaric and salicylic acids), which give the fractions their antioxidant potential, were identified and quantified (both free and esterified forms). these results characterized the in vitro antioxidant capacity of the pulp and raw concentrated extract of the cashew apple clone ccp-76.
%K cashew apple
%K phenolic acids
%K antioxidant activity
%K b-carotene-linoleate system
%K dpph£¿
%K rancimat assay.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0101-20612007000400035&lng=en&nrm=iso&tlng=en