Physiochemical Analysis and Extraction of Anacardic Acid in Cashew Apple Vengurla 4, vengurla 7 Varieties: Chemical Profiling

Abstract

The physiochemical parameters significantly influence cashew apples and while rheological characteristics are pivotal in operational standardization from pulping to product development. This study elucidates the physiochemical dynamics in two Indian cashew apple varieties (‘Vengurla 4’, ‘Vengurla 7’). Analysis encompassed moisture content, total soluble solids, titratable acidity, total sugar, reducing sugar, non-reducing sugar, protein content, fibre content, ash content, and ascorbic acid content. Results indicated similar physicochemical parameters in cashew apple varieties. Concurrently, moisture and ash content exhibited a lower trend  in ‘Vengurla 4’ variety compared to ‘Vengurla 7’ variety, while fibre content, protein content, sugar content levels lower compared to ‘Vengurla 4’ variety. Moreover, extraction of Anacardic Acid (AnAc) in cashew apple by chemical, enzymatic, and ultra-technique method. Employing High Performance Liquid Chromatography (HPLC) for chemical profiling of AnAc samples were investigated. HPLC analysis delineated alterations in cardol, cardanol and AnAc levels C15:3, C15:2 and C15:1, emphasizing varietal differences. Understanding this importance of AnAc is imperative for development of new products and value addition in the food quality. Intriguingly, fully ripe mango pulp demonstrated varied sugar concentrations, with glucose, fructose, and sucrose exhibiting notable variability across ripened mangoes.