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<p>Fruits have long been used in traditional medicine to treat a&#xa0;wide range of illnesses because of their numerous therapeutic qualities. Vitamin&#xa0;C, flavonoids, and anthocyanins are abundant in cashew apple juice. The objective of this study was to investigate the physicochemical characteristics and antioxidant activity of cashew fruit juice from cultivars from various geographical locations in the Cuddalore District of Tamil Nadu, India. Two cashew apple varieties (yellow and red) were collected from the Cuddalore District. Physicochemical characteristics, such as fruit juice volume, pH, total dissolved solids, suspended solids, reducing sugar, and total phenolic content were analyzed. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and vitamin&#xa0;C concentration were used to measure antioxidant activity. Results revealed that yellow cashew apple varieties (CAJY) exhibited superior characteristics compared to red varieties (CAJR), with CAJY‑P from Panruti showing the highest levels of fruit juice volume, pH, total dissolved solid (TDS), total suspended solids (TSS), reducing sugars, phenolic content, and antioxidant activity. The antioxidant activities of cashew apple varieties ranged from 69.65 ± 0.00% to 85.95 ± 0.03% at 1000 µL concentration. The vitamin&#xa0;C content was higher in the yellow cashew apple varieties than in the red varieties. These results highlight the importance of cultivar selection and geographical origin in determining the quality and health benefits of cashew apple juice, with implications for its use in therapeutic and nutritional applications.</p>

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Unveiling the Physicochemical Attributes and Antioxidant Potential of Cashew Apple Juice Varieties

  • 期刊论文

  • 发表日期：

    2025年3月23日

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  • Sowndarya Sivaprakasam,
  • Uma Chinnaiyan,
  • Sivagami Varatharajan,
  • Ethazhya Uthayasuryan,
  • Mathan Chandrasekaran,
  • Sivagurunathan Paramasivam,
  • Pasiyappazham Ramasamy

摘要

Fruits have long been used in traditional medicine to treat a wide range of illnesses because of their numerous therapeutic qualities. Vitamin C, flavonoids, and anthocyanins are abundant in cashew apple juice. The objective of this study was to investigate the physicochemical characteristics and antioxidant activity of cashew fruit juice from cultivars from various geographical locations in the Cuddalore District of Tamil Nadu, India. Two cashew apple varieties (yellow and red) were collected from the Cuddalore District. Physicochemical characteristics, such as fruit juice volume, pH, total dissolved solids, suspended solids, reducing sugar, and total phenolic content were analyzed. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and vitamin C concentration were used to measure antioxidant activity. Results revealed that yellow cashew apple varieties (CAJY) exhibited superior characteristics compared to red varieties (CAJR), with CAJY‑P from Panruti showing the highest levels of fruit juice volume, pH, total dissolved solid (TDS), total suspended solids (TSS), reducing sugars, phenolic content, and antioxidant activity. The antioxidant activities of cashew apple varieties ranged from 69.65 ± 0.00% to 85.95 ± 0.03% at 1000 µL concentration. The vitamin C content was higher in the yellow cashew apple varieties than in the red varieties. These results highlight the importance of cultivar selection and geographical origin in determining the quality and health benefits of cashew apple juice, with implications for its use in therapeutic and nutritional applications.