Extraction of tannin from cashew kernel testa at acidic pH

被引：0
|
作者：
Nagaraja, K., V [1 ]
Shobha, D. [1 ]
Yogeesha, A. [1 ]
机构：
[1] Natl Res Ctr Cashew, Puttur 574202, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2007年 / 44卷 / 06期
关键词：
cashew kernel testa; tannin; antioxidant;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Refluxing with distilled water (1:4 w/v) at pH I was efficient for the extraction of tannin from cashew kernel testa (CKT). The acidic extract after precipitation of pectin and concentration, is a rich source of tannin with potential antioxidant activity. The antioxidant activity of CKT compared well with that of tea. Antioxidant activity per mg tannin was less in CKT due to higher tannin content compared to tea, which is having lower tannin content.
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页码：636 / 638
页数：3
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