Study of the stability of cashew nuts obtained from conventional and organic cultivation

Autores

  • Denise Josino Soares Universidade Federal do Ceará
  • Carlos Eliardo Barros Cavalcante Instituto Federal de Educação
  • Thiago Gomes Cardoso Universidade Federal do Ceará
  • Evânia Altina Teixeira de Figueiredo Universidade Federal do Ceará
  • Geraldo Arraes Maia Universidade Federal do Ceará
  • Paulo Henrique Machado de Sousa Universidade Federal do Ceará
  • Raimundo Wilane de Figueiredo Universidade Federal do Ceará

DOI:

https://doi.org/10.5433/1679-0359.2012v33n5p1855

Palavras-chave:

Bioactive compounds, Storage, Antioxidants, Fruit quality.

Resumo

From the cashew tree, the cashew fruit is obtained which is composed of the nut and the cashew apple. In the last decade, there has been a substitution of the conventional system of food production for the organic cultivation system. Given the above, this research aimed to study the stability of cashew nuts obtained from conventional and organic cultivation. There were differences in the content of total soluble sugars and soluble solids between the two methods of cultivation studied, where the highest values were observed in nuts from conventional cultivation. As for the content of phenolic compounds, antioxidant activity by ABTS•+ and DPPH• radicals, the mean values observed were 65 mg GAE/100 g, 6.6 ?M Trolox/g and 30682 g of nut/g DPPH•. There was no reduction of the antioxidant activity of the cashew nuts during the storage in flexible packaging covered with laminated film, at room temperature (25 °C) during 180 days.

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Biografia do Autor

Denise Josino Soares, Universidade Federal do Ceará

Doutoranda em Ciência e Tecnologia de Alimentos pela Universidade Federal do Ceará

Carlos Eliardo Barros Cavalcante, Instituto Federal de Educação

Prof. Msc. do Instituto Federal de Educação, Ciências e Tecnologia do Ceará, Ubajara, CE.

Thiago Gomes Cardoso, Universidade Federal do Ceará

Discente do Curso de Engenharia de Alimentos, UFC, Fortaleza, CE.

Evânia Altina Teixeira de Figueiredo, Universidade Federal do Ceará

Profª. Drª. do Deptº de Tecnologia de Alimentos, Universidade Federal do Ceará, Fortaleza, CE.

Geraldo Arraes Maia, Universidade Federal do Ceará

Prof. Dr. do Deptº de Tecnologia de Alimentos, Universidade Federal do Ceará, Fortaleza, CE.

Paulo Henrique Machado de Sousa, Universidade Federal do Ceará

Prof. Dr. do Instituto de Cultura e Arte, UFC, Fortaleza, CE.

Raimundo Wilane de Figueiredo, Universidade Federal do Ceará

Prof. Dr. do Deptº de Tecnologia de Alimentos, Universidade Federal do Ceará, Fortaleza, CE.

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Publicado

2012-10-30

Como Citar

Soares, D. J., Cavalcante, C. E. B., Cardoso, T. G., Figueiredo, E. A. T. de, Maia, G. A., Sousa, P. H. M. de, & Figueiredo, R. W. de. (2012). Study of the stability of cashew nuts obtained from conventional and organic cultivation. Semina: Ciências Agrárias, 33(5), 1855–1868. https://doi.org/10.5433/1679-0359.2012v33n5p1855

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