@article{jfnr202412103,
author={{Koui, Esaie Willy and Soro, Doudjo and Agbo, Edith Pascale and Mabia, Gerardin Asengo and Assidjo, Nogbou Emmanuel and Yao, Kouassi Benjamin},
title={Physical, Biochemical, and Mineral Characterization of Wine Produced from Cashew Apple Enriched with <i>Hibiscus sabdariffa</i> Calyxes},
journal={Journal of Food and Nutrition Research},
volume={12},
number={10},
pages={420--423},
year={2024},
url={https://pubs.sciepub.com/jfnr/12/10/3},
issn={2333-1240},
abstract={In C?te d'Ivoire, most cashew apples remain unprocessed due to their astringency and certain taboos. These taboos suggest that consuming cashew apples with milk is considered incompatible. This study aims to characterize cashew apple wine enriched with <i>Hibiscus</i> <i>sabdariffa</i> calyxes. Three formulations incorporating <i>Hibiscus</i> calyxes were assessed for their physical, biochemical, and mineral composition. Color intensity analysis using a spectrometer revealed that wine formulations 1 and 2 exhibited superior color intensity at 6.109 and 6.531 nm, with polyphenolic compound content ranging from 0.940 ¡À 0.086 to 1.06 ¡À 0.529 g EAG.L<SUP>-1</SUP>. Antioxidant activity, as determined by ABTS inhibition rate, ranged from 31.86% to 38.42%. Inductively coupled plasma analysis indicated a variety of minerals, with potassium (2548.494 to 2962.914 mg/L), sodium (1153.265 to 1260.049 mg/L), and calcium (1649.299 to 1749.172 mg/L) being the most abundant. No heavy metals, such as lead or cadmium, were detected. The resulting cashew apple wine formulations exhibited a diverse nutritional profile.},
doi={10.12691/jfnr-12-10-3}
publisher={Science and Education Publishing}
}