Valorization of Cashew Nut (Anacardium occidentale L.) Testa as a Source of Phenolic Compounds with α-Glucosidase and α-Amylase Inhibitory Properties

Sruthi, P. and Madhava Naidu, M. (2025) Valorization of Cashew Nut (Anacardium occidentale L.) Testa as a Source of Phenolic Compounds with α-Glucosidase and α-Amylase Inhibitory Properties. Journal of Waste and Biomass Valorization. pp. 1-13.

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Abstract

Purpose Cashew nut testa (CNT) is an underutilized cashew by-product. This agro-industrial by-product has the potential for valorization. This study evaluates the novel potential of antioxidant, α-amylase, and α-glucosidase inhibitory activities of cashew nut testa polyphenols through bioassay-guided fractionation. Methods The antioxidant, α-glucosidase, and α-amylase enzyme inhibitory properties of crude and various phenolic frac- tions of cashew nut testa were evaluated in this study. Chromatographic separation and in-vitro bioassays directed the iden- tification of the most active fraction. Results The crude ethanolic extract showed higher antioxidant activity from DPPH* (IC50 15.50 ± 0.67 µg mL− 1) and ABTS* (IC50 40.20 ± 2.40 µg mL− 1) assays. Among the column fractions, fraction 7 is the most potent fraction with superior antioxidant activity. Characterization was done by TLC, HPTLC, and HPLC, indicating the presence of flavonoids. Cashew nut testa phenolics showed potential inhibition towards α-amylase and α-glucosidase. Conclusion Polyphenols recovered from this agro-industrial by-product had antioxidant, α-amylase, and α-glucosidase inhibitory properties. Flavonoids, especially (+)-catechin, (-)-epicatechin, epigallocatechin, and catechin gallate, are the primary polyphenols responsible for the antioxidant, α-glucosidase and α-amylase inhibitory properties of cashew nut testa. This study suggests the potential valorization of this agro-industrial by-product as a source of antioxidants and a natural source of polyphenols to manage hyperglycaemia.

Item Type:	Article
Uncontrolled Keywords:	Nut · By-product · Polyphenol · Agri-food waste · Value addition
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Jun 2025 06:25
Last Modified:	25 Jun 2025 06:25
URI:	http://ir.cftri.res.in/id/eprint/19606

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