Physico-chemical characterization of cashew apple juice (Anacardium occidentale, L.) from Yamoussoukro (Côte d’Ivoire)

Abstract

In this study the changes in physico-chemical properties of the juice of two apples varieties (yellow and red) from Yamoussoukro were analyzed. The overall objective of this study is a better understanding of the composition of cashew apple for a better use of it. Thus, the vitamin C content varies between 370.9 and 480.3 mg/100 g ; total sugars ranged from 162.7 to 168.1 g/L. Concentrations (g/L) of glucose, fructose and sucrose vary respectively between 47.2 to 65.8, 100.7 to 110.3 and 2.5 to 5.3. At the level of organic acids, citric acid leads with levels (μg/ml) ranged from 290.7 and 1092.1, followed by tartaric acid 497.5 to 693.3; from acetic acid 48.2 to 266.5, from oxalic acid 197.8 to 204.3 and finally to fumaric acid. The pH of the juice is between 4.37 to 4.5, titratable acidity between 0.5 to 0.85 %, the total soluble solids content between 10.2 to 10.9 °Brix; dry matter between 7.80 -10.0 % and ash from 1.31 to 1.88 %. The protein content varies from 0.51 to 0.53 g/100 g and key amino acids in order of size are leucine, cysteine and asparagine. Except the pH, color and maturity of apples influenced (p<0.05) significantly the parameters analyzed.