Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase.

ABSTRACT: The effects of ultrasound processing parameters on the extraction of antioxidative enzymes and a toxicity assessment of cashew apple bagasse puree were investigated. Ultrasound directly affects the formation of reactive oxygen species such as H₂O₂, and consequently, superoxide dismutase, catalase, and ascorbate peroxidase activities. S.O.D. activity increased up to 280% after U.S. processing at 75 W/cm², 1:3 bagasse: water ratio, and 10 min compared to non-processed bagasse. Therefore, the effect of ultrasound in delaying browning could be correlated to the enhanced antioxidant enzyme activity and decrease in peroxidase activity. At center point conditions (226 W/cm², 1:3 bagasse: water ratio; 6 min), a decrease of 20% and 50% on POD and PPO acti

SUBMITTER: Fonteles T 

PROVIDER: S-EPMC9455690 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature