Article

Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting

2011-12-01

Abstract excerpt

The effect of different roasting conditions on antioxidant capacity of phenolics of cashew nuts and their testa was evaluated using several food and biological model systems. Total phenolic content (TPC) of cashew extracts was determined and accelerated oxidative stability of stripped corn oil in the presence of cashew extracts evaluated. In addition, the antioxidant activity of the extracts was assessed in a β-ca...

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Literature Corpus work: 471b53bb-5f63-5252-a874-23f22a7fc8ef
DOI: 10.1016/j.foodchem.2011.05.075

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