Catechin and epicatechin in testa and their association with bioactive compounds in kernels of cashew nut (Anacardium occidentale L.) |
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| Authors: | Jennifer Trox Vellingiri Vadivel Walter Vetter Wolfgang Stuetz Dietmar R Kammerer Reinhold Carle Veronika Scherbaum Ute Gola Donatus Nohr Hans Konrad Biesalski |
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| Affiliation: | 1. Institute for Biological Chemistry and Nutrition, University of Hohenheim, Germany;2. Institute of Food Chemistry, University of Hohenheim, Germany;3. Institute for Food Science and Biotechnology, Chair of Plant Foodstuff Technology, University of Hohenheim, Germany |
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| Abstract: | Catechins in testa and bioactive compounds in testa-free and testa-containing kernels of cashew nuts were analysed. The cashew nut testa contained (+)-catechin and (−)-epicatechin with concentrations of 5.70 and 4.46 g per kg DM, respectively. Testa-containing kernels revealed significantly higher levels of β-carotene (218 vs. 89.6 μg/kg DM), lutein (525 vs. 292 μg/kg DM), and α-tocopherol (10.1 vs. 2.4 mg/kg DM), similar amounts of zeaxanthin (7.0 vs. 7.1 μg/kg DM), γ-tocopherol (10.6 vs. 10.1 mg/kg DM), stearic acid (41 vs. 43 g/kg DM), oleic acid (214 vs. 219 g/kg DM) and linoleic acid (69 vs. 62 g/kg DM), but a lower concentration of thiamine (3.0 vs. 10.7 mg/kg DM) in comparison to testa-free samples. The testa-containing kernels provide high amounts of catechins and higher concentrations of β-carotene, lutein and α-tocopherol than do testa-free cashew nut kernels. This could have potential health benefits for consumers. |
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| Keywords: | Anacardium occidentale L Cashew nut testa Catechin Epicatechin Carotenoids Tocopherols Thiamine Fatty acids |
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