Title of article
Antioxidant properties and chemical composition of technical Cashew Nut Shell Liquid (tCNSL)
Author/Authors
Andrade، نويسنده , , Teresinha de Jesus Aguiar dos Santos and Araْjo، نويسنده , , Bruno Quirino and Citَ، نويسنده , , Antonia Maria das Graças Lopes and da Silva، نويسنده , , Juliana and Saffi، نويسنده , , Jenifer and Richter، نويسنده , , Marc François and Ferraz، نويسنده , , Alexandre de Barros Falcمo، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2011
Pages
5
From page
1044
To page
1048
Abstract
The present study analysed the antioxidant activity of the technical Cashew Nut Shell Liquid (tCNSL) using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay and the xanthine oxidase assay, as well as in vivo evaluation by Saccharomyces cerevisiae assay. Also, the chemical composition of tCNSL was determined by gas chromatography–mass spectrometry (GC–MS), revealing the presence of cardanols (40.26%), cardols (29.95%), phytosterol (10.68%), triacontanes (4.66%) and anacardic acid (1.79%). The DPPH-based assay results showed that tCNSL 1000 μg/ml reduced the radical level by 88.9%, and the scavenging of hydroxyl radicals in the xanthine oxidase assay indicated significant antioxidant activity (IC50 = 702 μg/ml). In addition, tCNSL exerts an important protective effect against oxidative stress in yeast when used in 100–500 μg/ml concentration range, when exposed to paraquat or H2O2, indicating an in vivo antioxidant effect.
Keywords
antioxidant activity , DPPH , Xanthine oxidase , Saccharomyces cerevisae , Gas chromatography , Technical Cashew Nut Shell Liquid (tCNSL) , industrial
Journal title
Food Chemistry
Serial Year
2011
Journal title
Food Chemistry
Record number
1964263
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