Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)
-
Kouogueu Seuyim Ghislain
- Nguedjo Wandji Maxwell
- Dibacto Kemadjou Ruth Edwige
- Nseme Mboma Yves Didier
- Djouka Nembot Pelagie Marcel
- Takuissu Nguemto Guy Roussel
European Journal of Medicinal Plants,
Page 64-77
DOI:
10.9734/ejmp/2021/v32i1230436
Abstract
Aims: The cashew tree (family Anacardiaceae) grows widely in many parts of African countries, including Cameroon. Its fruit and nut are used for food and several studies have shown their beneficial effects on health. This work aimed to evaluate the impact of two drying methods on the content of bioactive compounds and antioxidant activity.
Methodology: Four varieties (VAR 1, VAR 2, VAR 3, VAR 4) of cashew apple samples were collected and drying using sun-dried and oven-dried to a constant weight, and then ground in a blender to a powder, the fresh one was cut up and crushed in a blender. All sample were reconstituted with distilled water and polyphenols, flavonoids, alkaloids contents, and antioxidant activity through different mechanisms (DPPH radical, FRAP and TAC assays) were assessed.
Results: Alkaloids ranged from 1.50 mg EQui/g MF to 5.69 mg EQui/g DM for fresh and oven-dried VAR 1 respectively, polyphenols ranged from 786.15 mg EAG/g MF to 2836.92 mg EAG/g DM for fresh and oven-dried VAR 1 respectively, flavonoids ranged from 8.18 mg EAG/g MF to 295.45 mg EAG/g DM for fresh and oven-dried VAR 2 respectively. TAC values ranged from 13.09 mg EAA/g MF to 67.06 mg EAA/g for fresh and oven-dried VAR3 and VAR2 respectively. The highest DPPH radical scavenging value (86.25%) was obtained with fresh VAR 4 and the lowest (25.67%) with fresh VAR 1. The highest ferric reducing antioxidant power (FRAP) was obtained with fresh VAR 1 and VAR 3 (0.27 mg AAE/g MF) and the lowest with VAR 3 and VAR 4 oven-dried (0.23 mg AAE/g MF).
Conclusion: In conclusion, the different cashew varieties studied in this work are a good source of antioxidants. The drying method significantly affects bioactive compounds and antioxidant activities. A weak but not significant correlation was obtained between the number of bioactive compounds and antioxidant activities.
Keywords:
- Drying methods
- cashew tree
- bioactive compounds
- antioxidant activity.
How to Cite
Ghislain, K. S., Wandji Maxwell, N., Ruth Edwige, D. K., Yves Didier, N. M., Pelagie Marcel, D. N., & Guy Roussel, T. N. (2021). Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon). European Journal of Medicinal Plants, 32(12), 64-77. https://doi.org/10.9734/ejmp/2021/v32i1230436
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DOI: 10.1016/j.foodchem.2016.01.038
Madjitoloum B, Talla E, Nyemb J, Ngassoum M, Tsatsop T, Mahmout Y. Comparative survey of three processes used for the extraction of total phenol content and total flavonoid content of Anacardium occidentale L. and the assessment of its antioxidant activity. African Journal of Biotechnology. 2018;17(40):1265-1273.
DOI: 10.5897/AJB2017.16294
Ajileye O, Obuotor E, Akinkunmi E, Aderogba M. Isolation and characterization of antioxidant and antimicrobial compounds from Anacardium occidentale L. (Anacardiaceae) leaf extract. Journal of King Saud University. Science. 2015;27(3):244-252. Avaialble :https://doi.org/10.1016/j.jksus.2014.12.004
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Avaialble https://doi.org/10.1016/j.foodchem.2007.02.009
Nathalia N, Cheila G, Michelle G, Leandra G. Cashew nut and cashew apple: a scientific and technological monitoring worldwide review. Journal of Food Science and Technology. 2019; 57(1):12-21.
PMID: 31975703 PMCID: PMC6952502.
DOI: 10.1007/s13197-019-04051-7
Azoubel PM, El-Aouar AA, Tonon RV, Kurozawa LE, Antonio GC, Murr FE, Park KJ. Effect of osmotic dehydration on the drying kinetics and quality of cashew apple. International Journal of Food Science and Technology. 2009;44(5): 980-986.
Avaialble https://doi.org/10.1111/j.1365-2621.2008.01783.x
Ipsita Das, Amit Arora. Post-harvest processing technology for cashew apple-A review. Journal of Food Engineering. 2017;194:87-98.
Avaialble https://doi.org/10.1016/j.jfoodeng.2016.09.011
Pirbaloutiab A, Mahdada E, Crakerb L. Effect of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. Food Chemistry. 2013;141(3):2440-2449.
Avaialble https://doi.org/10.1016/j.foodchem.2013.05.098
Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina ÁA, Figiel A. Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables, and aromatic herbs. Foods. 2020;9:1261.
PMID : 32916839, PMCID : PMC7554907
DOI : 10.3390/aliments9091261
Managa M, Sultanbawa Y, Sivakumar D. Effects of different drying methods on untargeted phenolic metabolites and antioxidant activity in Chinese Cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum Dun.). Molecules. 2020;25:1326.
PMID : 32183223. PMCID : PMC7145292,
DOI : 10.3390/molécules25061326
Kejing A, Dandan Z, Zhengfu W, Jijun W, Yujuan X, Gengsheng X. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties and microstructure. Food Chemistry. 2016;197(B):1292-1300.
PMID: 26675871.
DOI: 10.1016/j.foodchem.2015.11.033
Medoua G, Oldewage-Theron W. Effect of drying and cooking on nutritional value and antioxidant capacity of morogo (Amaranthus hybridus) a traditional leafy vegetable grown in South Africa. Journal of Food Science and Technology. 2014;51:736–742. PMID : 24741168, PMCID : PMC3982004,
DOI : 10.1007/s13197-011-0560-4
Singleton V. and Rossi J. Colorimetry of total phenolics with phosphomolydic-phosphotungstic acid reagents. American Journal of Enology Viticulture. 1965;16:144–158.
Aiyegoro OA and Okoh AI. Preliminary phytochemical screening and in vitro antioxidant activities of the aqueous extract of Helichrysum longifolium DC. BMC Complementary Medicine and Therapies. 2010;10(21):1–8.
PMID:20470421 PMCID : PMC287764
DOI : 10.1186/1472-6882-10-21
Singh D, Srivastava B, Sahu A. Spectrophotometric determination of rauwolfia alkaloids : Estimation of reserpine in pharmaceuticals. Analytical sciences. 2004;20:571-573.
PMID: 15068309.
DOI: 10.2116/analsci.20.571
Katalinie V, Milos M, Modun D, Musi I, Boban M. Antioxidant effectiveness of selected wines in comparison with (+) catechin. Food Chemistry. 2004;86: 593-600. Avaialble https://doi.org/10.1016/j.foodchem.2003.10.007
Prieto P, Pineda M, Aguilar M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry. 1999;269(2):337–341.
PMID: 10222007, DOI: 10.1006/abio.1999.4019
Gordon A, Friedrich M, Da Matta VM, Moura CF, Marx F. Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple (Anacardium occidentale L.) during ripening. Fruits. 2012;67(4):267-276.
DOI: 10.1051/fruits/2012023
Figueroa-Valencia M, Rosales-Martinez P, Santoyo-Tepole F, Ramos-Monroy OA, García-Ochoa F, Hernández-Botello MT, López-Cortez MS. Antioxidant Properties of Red and Yellow Varieties of Cashew Apple, Nut and Husk (Anacardium Occidentale L.) Harvested in Mexico. Journal of Antioxidant Activity. 2019; 1(4):19.
DOI: 10.14302/issn.2471-2140.jaa-19-2747
Samira E, Abderraouf E, Abdellatif H. Effect of maturity and environmental conditions on chemical composition of olive oils of introduced cultivars in morocco. Hindawi, Journal of Food Quality. 2019;Article ID 1854539:14.
Avaialble https://doi.org/10.1155/2019/1854539
Regina M, Neema K, Edna M, Peter M. Physio-chemical properties of five cashew apple (Anacardium occidentale L.) varieties grown in different regions of Tanzania. International Journal of Biosciences. 2017;11(5):386-395.
DOI: 10.12692/ijb/11.5.386-395
Adou M., kouassi DA, Tetchi FA, Amani NG. Phenolic profile of cashew apple juice (Anacardium occidentale L.) from Yamoussoukro and Korhogo (Côte d’Ivoire). Journal of Applied Biosciences. 2012;49:3331– 3338.
Zhong M, Huang K, Zeng J, Li S, Zhang L. (2010). Determination of contents of eight alkaloids in fruits of Macleaya cordata (Willd) R. Br. from different habitats and antioxidant activities of extracts. Journal of Central South University. 2010;17:472-479. DOI: 10.1007/s11771-010-0509-1
López-Vidaña E, Pilatowsky F, Cortés F, Rojano B, Ocaña A. Effect of temperature on antioxidant capacity during drying process of mortiño (Vaccinium meridionale Swartz). International Journal of Food Properties. 2017;20:294–305. Avaialble https://doi.org/10.1080/10942912.2016.1155601
Blank DE, Bellaver M, Fraga S, Lopes TJ, De Moura NF. Drying kinetics and bioactive compounds of Bunchosia glandulifera. Journal of Food Process Engineering. 2018;41:e12676.
Avaialble https://doi.org/10.1111/jfpe.12676
Leani M, Costanza C, Carmine N, Luigi D, Luca I., Alberto P, Lucia G. Effect of Drying Methods on Phenolic Compounds and Antioxidant Activity of Urtica dioica L. Leaves. Horticulturae. 2021;7: 10.
Avaialble https://doi.org/10.3390/horticulturae7010010
Serratosa M, Marquez A, Lopez-Toledano A, Medina M, Merida J. Changes in Hydrophilic and Lipophilic Antioxidant Activity in Relation to their Phenolic Composition during the Chamber Drying of Red Grapes at a Controlled Temperature. Journal of Agricultural and Food Chemistry. 2011;59(5):1882–1892.
PMID: 21319807.
DOI: 10.1021/jf1042536
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