NGHIÊN CỨU TRÍCH LY CÁC HỢP CHẤT CÓ HOẠT TÍNH SINH HỌC TỪ QUẢ ĐIỀU (Anacardium occidentale L.) VÀ SẢN XUẤT BỘT SẤY PHUN TỪ DỊCH CHIẾT THU ĐƯỢC

Abstract

Cashew apples contain many underutilized phenolic compounds and antioxidants, which are by-products of the cashew nut processing industry. The objective of this study was to determine the appropriate extraction condition to obtain the highest total catechin content (TCC) and total phenolic content (TPC) of the extracts using ultrasound- and enzyme-assisted extraction methods, and to produce instant powder from the extract operating spray drying technique. The results showed that the appropriate extraction conditions were a sample-water ratio of 1:30 (w/v), ultrasonic extraction time of 60 min, enzyme concentration of 3% (v/w), and incubation time of 90 min. Under appropriate conditions, the TCC, and TPC of the extract were 1.06 ± 0.05 mg CE/g sample (db) and 5.64 ± 0.18 mg GAE/g sample (db). The cashew apple instant powder had a solubility of 41.1 ± 1.8%, TPC of (1.55 ± 0.05) mg GAE/g powder (db), total catechin content of 0.76 ± 0.03 mg CE/g powder (db), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity of 41.1 ± 0.2%. As a result, instant powder could be used as a functional food because of its high health benefits.