Anacardium Plants: Chemical,Nutritional Composition and Biotechnological Applications

Biomolecules

Benabdallah Amina¹  Zubaida Yousaf²  William C. Cho³  Beraat Özçelik⁴  Mine Gültekin-Özgüven⁴  Mustafa Sevindik⁵  Celale Kırkın⁶  Ali Mahmoud Muddathir⁷  Zeliha Selamoglu⁸  Miquel Martorell⁹  Natália Martins^1,10  Arun Kumar Jugran^1,11  Joara Nalyda Pereira Carneiro^1,12  Maria Flaviana Bezerra Morais-Braga^1,12  Henrique Douglas Melo Coutinho^1,13  Camila Fonseca Bezerra^1,14  Teresinha Gonçalves da Silva^1,14  Hari Prasad Devkota^1,15  Lorene Armstrong^1,16  Bahare Salehi^1,17  Javad Sharifi-Rad^1,18 

[1] Department of Agronomy, SAPVESA Laboratory, Nature and Life Sciences Faculty, University Chadli BENDJEDID, El-Tarf 36000, Algeria;Department of Botany, Lahore College for Women University, Jail Road, Lahore 54000, Pakistan;Department of Clinical Oncology, Queen Elizabeth Hospital, Hong Kong SAR, China;Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey;Department of Food Processing, Bahçe Vocational School, Osmaniye Korkut Ata University, 80500 Osmaniye, Turkey;Department of Gastronomy and Culinary Arts, School of Applied Sciences, Özyeğin University, Çekmeköy, 34794 Istanbul, Turkey;Department of Horticulture, Faculty of Agriculture, University of Khartoum, Shambat 13314, Khartoum North, Sudan;Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Campus, Nigde, Turkey;Department of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepción, Concepcion, Chile;Faculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal;Govind Ballabh Pant National Institute of Himalayan Environment and Sustainable Development, Garhwal Regional Centre, Srinagar-246 174, Uttarakhand, India;Laboratory of Applied Mycology of Cariri, Department of Biological Sciences, Cariri Regional University, Crato, Ceará–Brazil;Laboratory of Microbiology and Molecular Biology, Department of Biological Chemistry, Regional University of Cariri, Crato, Brazil;Laboratory of Planning and Synthesis of Drugs, Department of Antibiotics, Federal University of Pernambuco, Recife, Pernambuco, Brazil;School of Pharmacy, Kumamoto University, 5-1 Oe-honmachi, Chuo-ku, Kumamoto 862-0973, Japan;State University of Ponta Grossa, Departament of Pharmaceutical Sciences, Ponta Grossa, Paraná, Brazil;Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam 44340847, Iran;Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol 61615-585, Iran;

关键词: Anacardium;    cashew nut;    antioxidant;    antimicrobial;    industrial applications;    food preservative;   

DOI  :  10.3390/biom9090465

来源: DOAJ

【 摘 要 】

Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich secondary metabolites in their leaf and shoot powder, fruits and other parts that have shown diverse applications. This review describes the habitat and cultivation of Anacardium species, phytochemical and nutritional composition, and their industrial food applications. Besides, we also discuss the secondary metabolites present in Anacardium plants which display great antioxidant and antimicrobial effects. These make the use of Anacardium species in the food industry an interesting approach to the development of green foods.

【 授权许可】

Unknown