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Isolation, characterization, and determination of 1-O-trans-Cinnamoyl-[bêta]-d-glucopyranose in the epidermis and flesh of developing cashew apple (Anacardium occidentale L.) and four of its genotypes

Michodjehoun-Mestres L., Amraoui W., Brillouet J.M.. 2009. Journal of Agricultural and Food Chemistry, 57 (4) : p. 1377-1382.

1-O-trans-Cinnamoyl-_-D-glucopyranose was purified from cashew apple (Anacardium occidentale L.) juice and unambiguously characterized. Absent at the immature green stage, its concentration bursts at the turning and even more at the mature ripe stage, reaching 6.2 mg/100 g of fresh weight. Whatever the considered cashew apple genotype, this cinnamoyl glucoside ester was preferentially concentrated in the epidermis, which was 4-5 times richer than flesh, reaching 85 mg/100 g of fresh weight for skin of the Brazilian clone EMBRAPA 50. Entire cashew apples contained from 6 to 20 mg of 1-cinnamoylglucose/100 g, a concentration similar to that of red strawberry receptacle. Accumulation of such amounts in this false fruit remains to be explained. (Résumé d'auteur)

Mots-clés : maturité; Épiderme; analyse quantitative; identification; purification; extraction; ester; glucoside; génotype; noix de cajou; anacardium occidentale; brésil; bénin

Thématique : Composition des produits alimentaires; Traitement et conservation des produits alimentaires

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