Effects Of Extraction Conditions On Total Catechin Content Of Extracts From Cashew Nut Testa (Anacardium Occidentale L.) Using Enzyme-Assisted Extraction Method

Abstract

The objective of this study was to examine appropriate extraction conditions of enzyme-assisted extraction method on total catechin content of extracts from cashew nut testa (Anacardium occidentale L.), including sample-water ratio, enzyme concentration, incubation temperature and incubation time. The results showed that under appropriate conditions involving sample-water ratio of 1:30 (w/v), enzyme concentration of 2% (v/w), incubation temperature of 50°C and incubation time of 60 minutes, total catechin content of 15.69±0.94 g CE/100 g dry basis, total phenolic content of 20.39±0.35 g GAE/100 g dry basis, and total flavonoid content of 18.52±1.08 g RE/100 g dry basis were obtained from cashew nut testa. The antioxidant capacity of the extracts were 15.41±0.26 % DPPH scavenging.