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Effect of soaking on total phenolic content and antioxidant activities assessed by different in vitro assays of cashew nut |
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| รหัสดีโอไอ | |
| Title | Effect of soaking on total phenolic content and antioxidant activities assessed by different in vitro assays of cashew nut |
| Creator | Chorpaka Thepthanee |
| Contributor | Mahasarakham University |
| Publisher | Mahasarakham University |
| Publication Year | 2559 |
| Keyword | Cashew nut, soaking, TPC, antioxidant activity, processing |
| Abstract | The cashew tree (Anacardium occidentale L.) yields one of the world's most popular edible nuts containing proteins, fats, fiber, vitamins and minerals. This research evaluated soaking at room ambient in water on the antioxidant activity and total phenolic content (TPC) of cashew nuts. The samples were soaked for 2, 12, and 24 h. Results showed that a longer soaking time exhibited greater DPPH, ABTS and FRAP values from 2 to 24 h and with the highest at 24 h. Total phenolic contents of all samples significantly decreased (p < 0.05) after soaking. Results supported the concept that antioxidants were acquired while consuming processed cashew nuts without soaking should be recommended. |
