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The effect of cookie’s baking temperature on extractable and non-extractable polyphenols of
cashew apple cookies

1 Kari Amirah*, Mohamad Juhaida Nizaha, Mohd Maidin Nurmahani
1
1

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus,
Terengganu, Malaysia.

*Corresponding author: amirahk1030@gmail.com

Abstract:

The cashew apple (Anacardium occidentale L.) is a by-product of cashew nut industry. Cashew apple
has a rich source of antioxidant compounds, mainly polyphenols. Most studies were focusing on the
extractable polyphenols (EPP) while the non-extractable polyphenols (NEPP), which can only be
extracted after acid or alkali digestion were always neglected or discarded as waste. Therefore, this
study evaluated the effect of baking temperature on the amount of EPP and NEPP of cashew apple
cookies. Cashew apple powder was incorporated into cookies at 15% level and presented as cashew
apple cookies (CAC). The data of experiments of polyphenols determination and antioxidant activities
were compared to the control cookies (CC) and raw cashew apple powder (CAP). Results showed that
CAC was significantly higher in antioxidant contents and activities, than those in CC for both EPP and
NEPP. Additionally, the cookie’s baking temperature has limited the polyphenols content in EPP but a
large increase of cashew apple powder in cookies (CAPC) was recorded in NEPP content. Meanwhile,
antioxidant activities of EPP were gradually decrease in FRAP but significantly increase in DPPH and
ABTS assay. The opposite trend was also observed in antioxidant activity of NEPP whereby baking
temperature has reduced amounts of DPPH in CAPC and increased in FRAP and ABTS assay. Hence,
incorporation of cashew apple powder into food products can potentially result in increasing antioxidant
content mainly from polyphenols due to its effect on baking properties.

Keywords: Cashew apple cookies, Baking temperature, Antioxidants, Extractable polyphenols (EPP)
and Non-extractable polyphenols (NEPP)