Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa.

  title={Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa.},
  author={Neel Chandrasekara and Fereidoon Shahidi},
  journal={Journal of agricultural and food chemistry},
  volume={59 9},
The effect of roasting on the content of phenolic compounds and antioxidant properties of cashew nuts and testa was studied. Whole cashew nuts, subjected to low-temperature (LT) and high-temperature (HT) treatments, were used to determine the antioxidant activity of products. Antioxidant activities of cashew nut, kernel, and testa phenolics extracted increased as the roasting temperature increased. The highest activity, as determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical… CONTINUE READING
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