Antioxidant Properties of Cashew Apple Wine (CAW)

Abstract:

In this study, total polyphenols content (TPC) and ascorbic acid content (AAC) in CAW were quantified. Total antioxidant activity, reducing capacity, and free radical scavenging activity of CAW were assayed. The TPC and AAC were 160 mg GAE /100ml and 132 mg/100 ml，respectivity. CAW exhibited effective antioxidant activities in the employed in vitro experiments, including total antioxidant activity, reducing capacity, and free radical scavenging activity, which indicates that phenolic compounds and ascorbic acid may play a key role in the antioxidant function of CAW.

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1645-1651
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1645
• Online since: November 2011
• Authors: Qiu Ping Zhong, Yong Cheng Li
• Keywords: Antioxidant Activity, Cashew Apple Wine, Chelating Activity, Reducing Capacity, Scavenging Activity

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