Table 8.
Organic acids in cashew apple bagasse and pulps.
| Component | Unit | Value | Country (details) | Reference |
|---|---|---|---|---|
|
Organic acids |
mg/100 g |
|||
| Ascorbic acid | 188 ± 3.81a | Colombia (Regional 8315) | Present study | |
| 204 ± 4.26b | Colombia (Mapiria) | Present study | ||
| N.D. | Brazil (commercial) | [12] | ||
| 901 ± 74.8 | Brazil (artisanal) | [15] | ||
| 20.3 ± 0.02 | Brazil (industrialized) | [15] | ||
| 109–115 | Brazil | [102] | ||
| 189–200 | Brazil (Ceará, commercial) | [104] | ||
| Oxalic acid | 64.2 ± 1.74a | Colombia (Regional 8315) | Present study | |
| 74.9 ± 2.69b | Colombia (Mapiria) | Present study | ||
| Citric acid | 698 ± 60.6a | Colombia (Regional 8315) | Present study | |
| 1385 ± 269.8b | Colombia (Mapiria) | Present study | ||
| Fumaric acid | 58.2 ± 0.38a | Colombia (Regional 8315) | Present study | |
| 28.5 ± 1.03b | Colombia (Mapiria) | Present study | ||
| Lactic acid | 5177 ± 536.1a | Colombia (Regional 8315) | Present study | |
| 4803 ± 370.8a | Colombia (Mapiria) | Present study |
Values are expressed in means ± standard deviation (n = 5).
Data with the same letter are similar statistically in the Tukey test (p < 0.05).
Itaconic, acetic, glyoxylic, and tartaric acids were not detected.
The concentration of organic acids and phenolics is reported per 100 g of dry bagasse.
Commercial cashew apple bagasse and pulps could be processed to improve the characteristics of the final product.