Table 1.

Profile of bioactive compounds from cashew apple pomace and their antioxidant capacity at different drying temperatures.

Drying temperature (°C)	TAC (mg/g sample)	TFC (mg/g sample)	TSC (mg/g sample)	TPC (mg/g sample)	DPPH inhibition (%)
60	36.3 ± 0.1	16.61 ± 0.09	8.76 ± 0.52	91.63 ± 0.48	32.15 ± 0.43
65	35.83 ± 0.05	14.2 ± 1	6.81 ± 0.03	89 ± 1	31.8 ± 0.1
70	32.1 ± 0.3	10.6 ± 0.9	10.03 ± 0.03	87.11 ± 0.37	30 ± 1
75	28.9 ± 0.1	10.1 ± 0.6	12.13 ± 0.34	82 ± 2	29 ± 1
80	25.53 ± 0.05	9.6 ± 0.2	13.44 ± 0.76	78 ± 1	27 ± 1
85	23.78 ± 0.06	8.54 ± 0.11	15.75 ± 0.05	77 ± 1	26.7 ± 0.2
90	21 ± 1	7.6 ± 0.5	16.65 ± 0.86	72 ± 1	24.14 ± 0.19
95	18.1 ± 0.2	6.6 ± 0.7	18.81 ± 0.27	70.32 ± 0.48	22 ± 1
100	16.3 ± 0.2	6.9 ± 1	21.42 ± 0.45	66 ± 1	21 ± 1

Mean value for n number of test ($\mathrm{n}=3$) and standard deviation.