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Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum

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Abstract

Changes in physico-chemical qualities (pH, total acidity, total and reducing sugar, total phenolic and vitamin C), astringency compounds (condensed and hydrolysable tannin), antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical] and flavor volatile compounds in Lactobacillus plantarum-fermented cashew-apple-juice (CAJ) and 11.4 °Bx concentrated-cashew-apple-juice (CCAJ) was investigated. Total phenolics remained unchanged throughout fermentation period, whereas condensed tannins increased and hydrolysable tannins decreased indicating reduced astringency compounds. Antioxidant activity based on both DPPH and ABTS radical scavenging activities marginally declined in some stages but overall were sustained during fermentation. Although the DPPH· radical based antioxidant activity of fermented CAJ was greater than that of fermented 11.4 °Bx CCAJ, a higher ABTS·+ radical scavenging activity was found in fermented 11.4 °Bx CCAJ, reflecting higher water soluble antioxidants. Results also indicated that DPPH· radical scavenging activity was positively correlated to vitamin-C and condensed tannins but not hydrolysable tannins. ABTS·+ radical scavenging activity was also positively correlated to condensed tannins and not hydrolysable tannins. The vitamin-C that increased during initial 12 h fermentation, decreased from 2516 to 2150 mg AAE/L at the end of 72 h fermentation. Fermented CAJ had a remarkable sweet aroma with a fruity note of two major compounds; 3-methyl-1-butanol (14.20 × 107) and 2,6-dimethyl-4-heptanol (14.76 × 107). The high phytochemicals and volatile compounds in fermented CAJ indicated that it could serve as a functional beverage with potential health benefits with reduced astringency due to lower hydrolysable tannins.

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Acknowledgements

This work was supported by the Royal Golden Jubilee Ph.D. Program (PHD/0186/2553), and National Research University Project of Thailand. The cashew apple was kindly provided by Heritage Grower Corporation Ltd.

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Authors and Affiliations

  1. School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, 49 Teintalay 25 Rd., Thakam, Bangkhuntein, Bangkok, 10150, Thailand

    Ratchadaporn Kaprasob, Orapin Kerdchoechuen & Natta Laohakunjit

  2. Faculty of Applied Science, King Mongkut’s University of Technology North Bangkok, 1518 Pracharat 1 Rd., Wongsawang, Bangsue, Bangkok, 10800, Thailand

    Benjawan Thumthanaruk

  3. Department of Plant Sciences, North Dakota State University, Fargo, ND, 58108, USA

    Kalidas Shetty

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  1. Ratchadaporn Kaprasob
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  2. Orapin Kerdchoechuen
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  3. Natta Laohakunjit
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  4. Benjawan Thumthanaruk
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  5. Kalidas Shetty
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Correspondence to Orapin Kerdchoechuen.

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Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N. et al. Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum. J Food Sci Technol 55, 3979–3990 (2018). https://doi.org/10.1007/s13197-018-3323-7

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  • DOI: https://doi.org/10.1007/s13197-018-3323-7

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