ArticleHeliyon2022
Chemical composition and bioactive compounds of cashew (
Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 62 citations in OpenAlex.
- Potential Relevance of Amazonian Diet Components in Parkinson's Disease: An Integrative Review with Multivariate Analysis.Nutrients · 2026Review
- Protective Effects of Cashew Apple Bagasse and Its Hydroethanolic Extract Against Fatty Liver in Rats.Antioxidants (Basel, Switzerland) · 2026Article
- Influence of Cashew Agro-Industrial By-Product (Anacardium occidentale) and Cashew Tree Gum on the Properties of Sponge Cakes: A Fat Replacement Approach.Journal of food science · 2026Article
- Article
- Systematic Characterization of Antioxidant Shielding Capacity Against Oxidative Stress of Aerial Part Extracts ofAntioxidants (Basel, Switzerland) · 2025Article
- Essential Oil from the Leaves of the Dwarf Cashew Tree (Foods (Basel, Switzerland) · 2025Article
- Article
- Cashew Apple Pomace: Chemical Composition and Applications in Functional Food Product Development-A Review.Food science & nutrition · 2025Review
- Inhibitory effects of cashew Anacardium occidentale L. kernel, apple, and shell extracts on lipid accumulation and adipogenesis in 3T3-L1 adipocytes.Scientific reports · 2025Article
- Functional compounds in tropical fruit processing by-products and intrinsic factors affecting their composition: A review.Current research in food science · 2025Review
- Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe.Food science & nutrition · 2024Article
- Sustainable ruminant nutrition in West Africa by in vitro characterization of cashew apple by-products.Heliyon · 2024Article
- Metabolomics distinguishes different grades ofHeliyon · 2024Article
- Fractionation, identification of chemical constituents, and biological properties of cashew (Food science & nutrition · 2023Article
- Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties,Food chemistry. Molecular sciences · 2022Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cashew nut production generates large amounts of cashew apple as residue. In Colombia, cashew cultivation is increasing together with the concerns on residue management. The objective of this study was to provide the first chemical, physical and thermal decomposition characterization of cashew apple from Colombian varieties harvested in Vichada, Colombia. This characterization was focused to identify the important bioactive and natural compounds that can be further valorized in the formulation of food, nutraceuticals, and pharmacological products. The results obtained in this study are helpful to portray the cashew apple as a potential by-product due to its renewable nature and valuable composition, instead of seeing it just as an agricultural residue. For that, cashew apples of Regional 8315 and
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Registered trials
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