Abstract
Nowadays, cashew tree is grown around the world including Viet Nam. The cashew fruit includes cashew nut, the part with the highest economic value, the pulp of the cashew fruit pulp containing essential nutrients and minerals. In addition, the fruit pulp also contains compounds with antioxidant activities that are beneficial for health. This study focused on the parameters optimization in the hydrolysis process using pectinase by the Response Surface Method (RSM). Four parameters of the hydrolysis process were investigated including pH (3.4 ÷ 4.6), temperature (35 ÷ 55oC), enzyme concentration (0 ÷ 0.5% v/w), hydrolysis time (30 ÷ 150 minutes). The results showed that, at the optimal hydrolysis conditions of pH = 4.1, temperature = 41.2oC, enzyme concentration = 0.36% (v/w) and hydrolysis time at 88 minutes, the antioxidant activity by DPPH reached the highest content of 5145.81 (μM TEAC - Troloxequivalent antioxidant capacity). The research results open up a new application direction for the variety of products from the cashew fruit containing antioxidant compounds which are beneficial for health.
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