Cashew tree has two parts of food industry and nutrition interest, i.e the nut
and the juicy apple. This study aimed to carry out a phytochemical characterization, determine the antioxidant properties and evaluate the influence
of temperature on the phytonutrient composition of cashew fruits. The
contents of ascorbic acids, phytates, and tannins, of various pigments were
determined. Antioxidant activities were determined by four methods using
standard methods. The apples presented the best antioxidant activities for
FRAP, SOD, and LPO 98.54 ± 5.48, 834.12 ± 13.47, and 84.9 ± 4.15, respectively; while walnuts showed the best antioxidant activities for free radical
scavenging which was 26.14 ± 3.21. Tannin, phytate, and anthocyanin contents decreased by more than 50% when increasing temperatures between
50 and 100°C. Ascorbic acid tends to disappear completely in fruit at temperatures of 100°C. Extractable lycopene increased by about 25% with
increasing temperature. β-carotene was found to be insensitive to temperature increase. These results provide valuable information that can help in the
control of cashew fruit processing in the food industry. They also provide
important information on the nutraceutical potential of cashew fruit.

Antioxidant activity Antinutritional factor Cashew apple Cashew nut temperature