Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 49: 3331 - 3338. Published January 29, 2012.
Phenolic profile of cashew apple juice (Anacardium occidentale L.) from Yamoussoukro and Korhogo (Côte d’Ivoire)
ADOU Marc*1,2, KOUASSI Didier Ange1, TETCHI Fabrice Achille1, AMANI N’Guessan Georges1
1 Laboratory of Food Biochemistry and Tropical Products Technology; University of Abobo- Adjamé, UFR/STA, 02 BP 801 Abidjan 02 (Côte d’Ivoire).
2 National Laboratory of Public Health of Côte d’Ivoire, 18 BP 2403 Abidjan 18 (Côte d’Ivoire).
*Corresponding author email: adou_marc@yahoo.fr
ABSTRACT
Objective: To evaluate the phenolic profile of the two varieties of cashew (anacardium occidentale L.) cultivated in Côte d’Ivoire, given the specific soil and climate in the various production areas. This was in order to determine the most suitable variety in terms of the astringency for production of juice and over product such as wine, syrup, alcohol.
Methodology and results: Cashew apple harvested from areas of Yamoussoukro and Korhogo were transported to the laboratory, crushed and the juice collected was analyzed. Total phenolic, flavonoids and anthocyanins were assayed by UV spectrometry, while the concentration of individual phenolic was done by HPLC. The composition (mg/L) of yellow and red apples juices in total phenolic determined in gallic acid equivalents using the Folin Ciocalteu assay ranged from 1653.8±2.3 to 374.2±5.4, that of total flavonoids ranged from 298.6±1.5 to 479.8±2.6, while the anthocyanins 5.9 ± 0.8 to 7.4 ± 0.8. The concentration of individual phenolics gave values (mg/L) between 1.2±0.3 to 7.9±1.5 for quercetin, 4.3±0.7 to 10.3±3.6 for naringenin, 20.2±5.3 to 25.9±4.6 for caffeic acid, 2.5±0.9 to 7.9±1.1 for coumaric acid, 4.6±0.3 to 13.4±1.7 for ferulic acid and 1.9±1.6 to 15.4±2.2 for gallic acid. Catechin and syringic acid were not detectable. The levels of total phenolic, flavonoids and anthocyanins, gallic acid and cafeic acid in the juice showed a significant variation (p<0.05) according to the color of the cashew apples. Similarly, the ecological zone has an influence on the concentrations of total phenolic and flavonoids.
Conclusion and application: Thus, at the end of the study, the apples of Korhogo area seem best suited for juice production because of their relatively low content of total phenolic. Also, cashew apple juice appears is a good source of antioxidants for the population in Ivory Coast.
Keys words: Juice, cashew, phenolic, ecological zone, HPLC
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