Journal of Applied Biosciences 141: 14343 - 14352
ISSN 1997-5902
Antioxidant and antibacterial activities of cashew (Anacardium occidentale L.) apple juice concentrated
from western three regions of Côte d'Ivoire
* TOURE Naka 1, ATOBLA Koua 2, CISSE Mohamed 3, DABONNE Soumaila 1
1 Laboratory of Biocatalysis and Bioprocessing, Department of Food Science and Technology, University Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
2 Laboratory of Biotechnologies, Department of Biosciences, University Felix Houphouet-Boigny, 22 BP 582 Abidjan 22, Côte d’Ivoire.
3 Laboratory of biochemical and microbiology of biology sciences of Korhogo, l’Université Peleforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire.
Corresponding Author email: tnakan@yahoo.fr
Original submitted in on 24th July 2019. Published online at www.m.elewa.org/journals/ on 30th September 2019 https://dx.doi.org/10.4314/jab.v141i1.1
ABSTRACT
Objectives: The present study was undertaken to determine the antioxidant and antimicrobial activity on bacterial growth of juice extracted from two varieties of Anacardium occidentale (yellow cashew apple and red cashew apple) grown in three western region of Côte d’Ivoire.
Methodology and Results: Cashew apples collected from three regions (Zanzan, Gbêkê and Marahoué) were transported from the plantations located in the villages of the three regions to the laboratory in where the juice extracted was analysed. Seven (7) phenolic acids were characterized by HPLC. The minimum inhibitory concentration (MIC) was determined against: E. coli, S. aureus, Salmonella typhimurium, P.
aeruginosa and Yersinia enterocolitica 4/O:3/VIII. The contents of gallic acid ranged from 2.74 to 33.13 mg/L; 0.83 to 43.12 mg/L for caffeic acid; 1.29 to 4.52 mg/L for quercetin; 3.13 to 8.95 mg/L for p-coumaric and 3.69 to 24.23 mg/L for ferulic acid. However, S. aureus was more sensitive to the extract. Zanzan yellow cashew apple and Zanzan red cashew apple extracts have showed better activities on bacterial.
Conclusions and application of findings: The results of this study showed that red and yellow cashew apple juice of the three agro-ecological zones of Gbêkê, Marahoué and Zanzan is a good source of biomolecules endowed with antioxidant and antibacterial activities. Cashew plants can therefore be used to provide low- cost nutritional and dietary supplement for low income people. Apart from the ecological zone, the color of the apple also influences the composition of phenolic compounds studied apple juice. Cashew apple juice could also be a potential source of compounds with antimicrobial and antioxidant that can contribute to the treatment of health disorders.
Keywords: Anacardium occidentale, cashew apple juice, antibacterial, antioxidant activity, Côte d’Ivoire
INTRODUCTION
Due to the difficulty of combating antimicrobial- resistant microorganism, plants become a low-cost and effective alternative. African flora in general and Côte d’Ivoire in particular, have an important reserve of aromatic, food and medicinal plants. It was demonstrated that medicinal plants play an important role in the African pharmacopoeia (Akin- Osanaiye et al., 2018). Indeed, herbs and spices were used not only for their flavoring powers but also for their medicinal, antiseptic and preservative properties which actions are governed by their antimicrobial and antioxidant components (Almeida-Doria & Regitano-Arcen, 2000). The cashew tree (Anacardium occidentale L) is one such plant with potentials for use as a medicinal plant. This plant is an important plantation crop in contributing to the national economy of Côte d’Ivoire (Adou et al., 2012) It produces various secondary metabolites, which have interesting biological activities. In Indonesia like in Côte d’Ivoire, the plant is used as a purgative (roots), for aphtha (stems and barks), dermatitis and combustion (leaves), as a food and for dermatitis (fruits) and seeds for food (Ogata. 2009). Moreover, an infusion of the barks and leaves is used to relieve a toothache and sore gums, while the young leaves are used for the treatment of dysentery, diarrhoea and piles (Akinpelu, 2001; Ajibesin et al., 2011). In West Africa and South America, people used the leaves infusion in the treatment of gastrointestinal disorders, mouth ulcers and throat problems (Ajileye et al.; 2015). These bioactivities may be attributed to the presence of secondary metabolites (including flavonoids, phenols,
phenolic glycosides, saponins and glycosides) on the plant (Shahidi et al., 2008; De-Fatima et al., 2006, Onuh et al., 2017). Currently, the development of microbial resistance to antibiotics and toxicity of synthetic antioxidants have led researchers to tap into the world of plants and especially medicinal and culinary plants seeking effective natural molecules and without any toxic effect. The medicinal and antimicrobial properties of cashew plant and their component phytochemicals (alkaloids, tannins, flavonoids, phenolics and other compounds) have been investigated (Aiswarya et al., 2011; Ajibesin et al., 2011; Aderiye et al., 2014). In addition, extracts of the leaves and barks of A. occidentale from Benin is active against Escherichia coli, Staphylococcus aureus, S. epidermidis, Pseudomonas aeruginosa, Proteus mirabilis, Micrococcus luteus, P. vulgaris, Streptococcus oralis, Enterococcus faecalis and Candida albicans (Chabi et al., 2014 ; Onuh et al., 2017). Among the plant extracts, cashew apple remains of great interest for the enhancement of plant resources. This fruit has multiple biological activities such as antimicrobial (Gonçalves &
Gobbo, 2012), antioxidant (Daramola, 2013), antitumor (Kubo et al., 1993) and antimutagenic (Melo-Cavalcante et al., 2008). The juice is considered an excellent remedy for sore throat and chronic dysentery (Morton, 1987). The present study was undertaken to determine the antioxidant and inhibitory activity on bacterial growth of juice extracted from two varieties of yellow cashew apple and red cashew apple grown in three western region of Côte d’Ivoire.
MATERIALS AND METHODS
Plant material: Yellow and red Fresh ripe cashew apples were collected from farmer located in the regions of Zanzan (ZRA, ZYA), Gbêkê (GRA, GYA) and Marahoué (MRA, MYA) during the campaign 2016 (Table 1). Those fruits were immediately transported to
the laboratory of biocatalysis and bioprocessing of the department of food science and technology at the University of Nangui Abrogoua and were thoroughly washed with tap water for remove foreign bodies.
Table 1: Cashew apple sources
Abbreviations Sample sources
ZRA Zanzan Red cashew Apple
ZYA Zanzan Yellow cashew Apple
GRA Gbêkê Red cashew Apple
GYA Gbêkê Yellow cashew Apple
MRA Marahoué Red cashew Apple
MYA Marahoué Yellow cashew Apple
Preparation of cashew apple juice extracts : After rinsing the fruits with distilled water and the nut separated, cashew apples were cut into small pieces and ground in a blender (BlenderLB20E, Torrington, USA, 2002), without adding water. The cashew juice (extract) was filtered through sterile muslin and transferred into a sterile bottle, corked and stored under refrigeration at - 20°C for different analysis.
Evaluation of antimicrobial activity
Bacterial strains: Antimicrobial activity was determined against reference strains of following microorganisms: Gram-negative bacteria: E. coli (ATCC 25922), Salmonella typhimurium (ATCC 14028), P.
aeruginosa (ATCC 27853). Yersinia enterocolitica 4/O:3/VIII was isolated from raw pork samples.
Gram-positive bacteria: S. aureus (ATCC 25923):
The ATCC strains used were obtained from the Biobank of Pasteur Institute of Côte d’Ivoire.
The bacteria were culture in brain-heart infusion (BHI) broth (Difco) at 37°C for 24 hours. The microbial suspensions used for susceptibility testing were prepared in sterile saline (0.9% NaCl). Turbidity was adjusted to 0.5 McFarland standard (108 CFU/mL).
Antibacterial activity of cashew apple juice: In order to determine antibacterial efficacy of concentrated cashew apple juice, we performed agar well diffusion assay. The antibacterial efficacy of concentrated cashew apple juice was tested on five bacteria. The test efficiency was performed according to the method of CASFM (2013), using the method of diffusion in solid medium. The effectiveness of the extract was evaluated on the basis of the diameter of the zone of inhibition measured (Guessennd, 2005). Mueller-Hinton Agar (Oxoid, France) in the plates were covered with the test bacteria into sterile Nutrient broth tubes. Then, some wells of 6 mm diameter into agar plates were made.
Thus, 50 µL of the extract were poured into these wells.
Gentamicin (15 µg) and sterile distilled water were used respectively standard antibiotic and negative controls.
The plates were incubated aerobically for 24 h at 37°C and the diameter of the inhibition zones formed around the wells was measured using a ruler (Vivek et al.,
2013). The extract from cashew apple juice has antibacterial activity if there is a zone of inhibition.
Otherwise, it is deemed to be inactive on the bacterial strain tested. All assays were carried out in duplicate for each microorganism.
Analysis of phenolic compounds: The test samples were filtered through Whatman paper No.4, then through a 0.45 microns Millipore membrane (Roth, Karlsruhe, Germany). The phenolic composition of cashew apple juice was analysed by the method of Donovan et al. (1998) on an HPLC system (Shimadzu, France) equipped with a binary pump (LC20A) coupled to a UV-VIS detector (SPD-20A). The column used for this analysis is the hypersyl ODS C18, 250 x 4.6 mm, 5µm (Thero, Runcom, England). The mobile phase consists of 50 mM, pH 2.6 NaH4 (eluent A), a solution of acetonitrile/NaH4H2PO4 (80:20, v/v) (eluent B) and 200 mM o-acid phosphoric acid atpH 1.5 (eluent C).
The flow rate was 0.5 mL/min. Theelution program was carried out as follows: 100% A (0-5min), 92% A, 8% B (5-8 min), 14% B 86% C (8-20 min),16.5% B 83.5% C (20-25 min), 21.5% B 78.5% C (2535min), 50% B 50%
C (35-70 min), 100% A (70-75 min) 100% A (75-80 min). The spears are then identified by comparison of retention times and spectra with authentic reference substances.
Determination of Antioxidant activity of cashew apple juice: The anti-radical activity of cashew apple juice is determined by the method of Choi et al. (2002).
A volume of 2.5 mL of the sample is added to 1 ml of DPPH solution (in 0.135 mM methanol). The tubes were kept for 30 minutes at room temperature and absorbance is read at 415 nm in a spectrophotometer (Shimadzu, Japan) against control. 1ml DPPH solution plus 2.5 mL of methanol extract was used as a sample while the positive controls were 1 mL of DPPH solution plus 2.5 ml of methanol. Methanol (1.0 mL) plus methanolic extract solution (2.5 mL) was used as a blank. Analyses were carried out in triplicate. The percentage inhibition of DPPH Anti-radical activity by the test samples was calculated comparing the results
obtained with those of the control using the following equation:
Antioxidant activity (%) =
[(Abssample – Absblank) / Abscontrol] x100 Abssample : Absorbance of test samples Absblank: Absorbance of blank
Abscontrol : Absorbance of the negative control
Ferrous iron chelation: The chelating ability of the extracts is measured by following inhibition of Fe (II) complex -Ferrozine after sample incubation with the bivalent iron according to the method of Le et al.
(2007). The sample solutions (500 µl) are initially mixed with 100 µl FeCl2 (0.6 mM in distilled water) and 900 µl of methanol. After 5 min, 100 µl of Ferrozine (5 mM in methanol) are added, the mixture is stirred and left to react for 10 minutes at room temperature allowing the complexion of residual iron and the formation of a red chromophore (Fe (II) - Ferrozine) which has a maximum absorption at 562 nm.
Furthermore, the negative control contains all reagents except the sample which is replaced by an equal volume of methanol. The sequestering effect of samples against the iron is expressed as a percentage of chelation with the following equation:
Chelation% =
[(control Abs562 - sample Abs562) / control Abs562] x 100 Statistical analysis: For all experiments conducted, and STATISTICA 7.0 software STATISTICA 7.1 were used for statistical analyses. Analysis of variance (ANOVA) allowed to know if there was a difference between the factors studied. When a difference was observed, the test multiple rows of Newman-Keuls at 5% threshold was adopted to separate averages for the antibacterial and antioxydant activity. The comparison of means was performed according to the Duncan test, with statistical significance set at p < 0.05 for the other results.
RESULTS
The results of the characterization by HPLC of seven phenolic acids were indicated in table 2. The change contents of gallic acid was ranged from 2.74 ± 0.23 ± to 33.13 ± 0.74mg / L; 0.83 ± 0.55 to 43.12 ± 0.45 mg / L for caffeic acid; 1.29 ± 0.57 to 3.40 ± 0.56 mg / L for quercetin and 3.692 ± 2.31 to 24.23 ± 1.01 mg / L for ferulic acid. Catechin and syringic acid were not detected in any of the analyzed juice samples. The compositions in caffeic acid cashew apple juice extracts
from different regions showed significant differences (p
< 0.05). Apart from the ecological zone, the color of the apple also influences the composition of phenolic compounds studied apple juice. The contents of p- coumaric acid and gallic acid appear to be higher for yellow apple juice compared with those obtained red apples. However, a reverse trend is observed for ferulic acid.
Table 2: Contents (mg/L) of some phenolic compounds cashew apple juice Samples
Parameters ZYA GYA MYA ZRA GRA MRA
Catechin nd nd nd nd nd nd
Gallic acid 4.40 ±0.31b 33.13±0.74a 4.95±1.08b 4.55±0.23b 2.85±0.95c 2.74± 0.23c
Syringic acid nd nd nd nd nd nd
Caffeic acid 25.84±3.24b 10.38±0.66d 22.95±2.25b 0.83± 0.55d 43.12± 0.45a 14.12± 1.51c Quercetin 3.40±0.56a 3.11± 0.28a 2.49± 0.92b 4.52± 0.32a 1.29± 0.57c 2.23 ± 0.30b
p-coumaric nd nd 3.13±0,9a nd nd 8.95±1,1b
Ferulic acid 6.34 ±1.04c 24.23± 1.01a 3.692± 2.31d 14.97± 0.52b 7.97± 0.053c 10.49± 0.83b The values in the same line with similar superscripts are not significantly different from each other (p<0.05). These values are expressed as mean ± SEM (n = 3 determinations), nd = no detected
The anti-radical activity: The antioxidant activity of cashew apple juice was ranged from 97.06 ± 6.18 to 152.36 ± 3.98 for apple juice (Table 3). The juice of the yellow variety from the Gbêkê region (GYA) recorded the smallest antioxidant activity (97.06 ± 6.18), while the juice of the red variety from the Zanzan region
(ZRA) has the highest antioxidant activity of (152.36 ± 3.98). Furthermore, variance analysis (ANOVA) showed a significant effect (p < 0.05) of the cultivation area and variety factors on the total polyphenol content. The total polyphenol content of the cashew apple juice vary
significantly (p < 0.05) from one variety to another and for the same range irrespective of the area of cultivation Ferrous iron chelation: The chelating activity of iron cashew apple juice was ranged between 23.26 ± 1.94% and 77.07 ± 1.51% (Table 3). The juice of the
yellow variety from the region Marahoué found the smallest iron chelating activity (23.26 ± 1.94%) while the juice of the red variety from the Zanzan region has activity antioxidant highest (77.07 ± 1.51%) with significant variation by region.
Table 3: Antioxidant activity of cashew apple juice
Parameters ZYA GYA MYA ZRA GRA MRA
ARA (%) 130.61 ±
5.95b 97.06 ± 6,18a 99.76 ± 6.18a 152.36 ± 3,98d
122.73 ± 2.74b
110.10 ± 6.27c ICA (%) 63.59 ± 1.92a 51.397±1.32b 23.26±1.94 77.07±1.51a 74.22±2.46a 49.886±0.81b ICA: Iron Chelating Activity; ARA: Anti-Radical Activity
Antibacterial activity: The absence of bacteria growth around the wells was considered positive for antibacterial activity (Figure 1). The antimicrobial activity expressed as inhibition zone diameters of the cashew apple extract against both Gram-negative bacteria (E. coli, Salmonella typhimurium, P.
aeruginosa and Yersinia enterocolitica 4/O:3/VIII) and Gram-positive bacteria (S. aureus) are showed in Table 4. Thus, S. aureus was more sensitive to the extract.
Greatest inhibition was obtained with ZRA. Similarly, no
change in diameters was observed with gentamicin of GYA, MYA and MRA on the medium inoculated with Yersinia enterocolitica 4/O:3/VIII. In with E. coli, the strongest inhibition zone was obtained with GRA extracts ZYA and MYA. On the medium inoculated with P. aeruginosa ATCC 27853, expressed ZRA greatest inhibition. Whereas in the presence of Salmonella typhimurium ATCC 14 028, the diameters of inhibition of bacterial growth were similar with all extracts tested.
Figure 1: Inhibitory activity of concentrated cashew apple juice against bacteria
T: Control; MRA, MYA, GRA, GYA, ZRA, ZYA: concentrated cashew apple juice samples GYA
GRA
MRA
MYA ZYA ZRA
T
GYA
GRA MRA ZYA MYA
ZRA
T
Pseudomonas aeruginosa Staphylococcus aureus
Table 4: Antibacterial activity of concentrated cashew apple juice again bacteria
Localities
bacterial Agents
Diameter of zone of inhibition (mm) of microorganisms E. coli ATCC
25922
S. aureus ATCC 25923
P. aeruginosa ATCC 27853
Salmonella typhimurium ATCC 14028
Yersinia enterocolitic a 4/O:3/VIII Gentamicin (15 µg) 19.74 ± 0.52a 8.5±00c 20±1.39a 20±0.38a 18±0.26a
Negative control 0 0 0 0 0
Gbêkê GYA 9.43 ± 0.77cd 21.3±0.58bcd 8.7±1.15c 10.7±0.58b 18.7±1.53a GRA 12.12 ± 0.29b 22.3±1.53ab 6.7±0.58cd 11.7±0.58b 13.3±1.53b Zanzan ZYA 12.72 ± 0.55b 22±1.73abc 4.7±1.15d 9.7±1.53b 10.3±0.58c ZRA 13.00 ± 1.00b 23.7±0.53a 11.3±1.15b 11.3±1.15b 12.7±1.15b
Marahoué MYA 9.00 ± 1.00d 19±1c 7.7±0.58c 10.96±0.71b 17.7±0.58a
MRA 10.70 1.15c 19.7±0.58d 6.7±0.58cd 10.60±0.79b 17±1a
Values in the row with same super script are not significantly different (p>0.05)
DISCUSSION
Many researchers have reported that medicinal plants contain various bioactive components that exhibits antioxidant and anti-microbial activities with beneficial health effects (Pellativ et al., 2004; Shahidi et al., 2008;
Onuh et al., 2017). Phenolic acids characterized in this study were also detected in cashew apples of Benin by Michodjehoun-Mestres et al. (2009). The caffeic acid is the most concentrated compound from phenolic acids detected in cashew juice in this study (Adou et al., 2012). The levels are not influenced by the variety and ecological zone well when they differ. Thus the red apple juice is rich in caffeic acid. The second most important compound in the juice samples is gallic acid, the contents are significantly different depending on the variety and growing area. Furthermore the richest samples gallic acid are yellow apples with a content of 33.13 mg / L. These levels are higher than those found by Adou et al. (2012) who were 16.3 mg / L. Both compounds have antibacterial effect. Indeed, gallic acid is a natural compound known for its antimicrobial and antiviral effects. Jayaraman et al. (2010) and Chabi et al. (2014) demonstrated that the gallic acid has antimicrobial activity against various bacteria such as S.
aureus, E. coli and P. aeruginosa. Different results were obtained concerning the study of the antimicrobial properties of caffeic acid. The study by Zhao et al.
(2011), isolated from Salvia miltiorrhiza caffeic acid is effective against S. aureus with MIC> 200 microorganism / mL, and against E. coli with MIC of 100 mg / mL. For ferulic acid, it is present in all juice samples with a predominance of red juice. The biologically active compounds with antioxidant properties belonging to the flavonoids include quercetin, naringin and catechin. Red apple juice has recorded the
highest concentrations of quercetin. Gökmen et al.
(2007) reported against by 59.5 mg / L quercetin in the cashew apple juice. As for the amounts of p-coumaric, they are very low and vary from 3.13 to 8.95 mg / L.
The sharp anti-radical activity is associated with the deleterious role of free radicals in food and biological systems (Gulçin et al., 2010). DPPH method used in the present study is the same proceeding commune in which the antioxidant activity of the sample studied is estimated by the degree of discoloration of the DPPH solution. This purple color, easy to use, has a high sensitivity allows rapid analysis of the antioxidant activity of a large number of samples and gives reproducible results (Gulçin et al., 2010). The results obtained with this test show that the extracts of ZYA and ZRA have the value activity antioxidants very high which results in excellent radical scavenging effects.
Comparing these values with those of standard antioxidants, show that both extracts are active. These results suggest that the extracts contain scavengers of free radicals acting as primary antioxidants. The action of these antioxidants is believed to be due to their ability to donate hydrogen atoms or electrons derived mainly from the hydroxyl of the A ring flavonoids (Le et al., 2007). The ZYA and ZRA extracts are rich in polyphenols as extracts from the region Marahoué and their ability to scavenge radicals is higher. This shows that there is a correlation between polyphenol content and antioxidant activity of the extracts ZYA and ZRA, and may indicate that polyphenols are responsible for this activity. This correlation has been reported by several authors. Falleh et al. (2008) showed that there is a very significant correlation between the polyphenol content (total polyphenols, flavonoids and condensed
tannins) and activity of DPPH radicals of the methanol extract of Cynara cardunculus, a plant of the Asteraceae. Flavonoids and phenolic acids are more effective in trapping free radicals after removal by moderate or hydrophilic solvents (Albano & Miguel, 2010). The significant difference of the chelating activity of the cone extracts could be due to their complex nature because they contain many chelators of iron, with different affinities, in competition with the ferrosine.
The activity of chelating metal ions is also attributed to some flavonoids (Le et al., 2007) and phenolic acids (Capecka et al., 2005). Flavonoids exert antioxidant effects as by the chelation of metal ions. The chelation of iron by ferrous cashew apple extracts was assessed in this study by the method of the ferrosine. The latter forms a complex with the Fe2+ ions free. This is the reason why a decrease in absorbance of the complex Fe2+-ferrosine indicates the presence of antioxidants chelators (Le et al., 2007). In fact, the reaction is affected by both the formation constants of both complexes: antioxidant-Fe2+ and ferrosine-Fe2+ and therefore by the competition between the two chelators.
Thus, a low chelating be seriously underestimated at a quantitative determination. However, this reaction is used to test the determination of the chelating activity of an antioxidant (Le et al., 2007). In this study, there was variability in the size of the zone of inhibition according to the type of extract and bacterial strain. Concentrated cashew apple juice presented inhibitory activity against pathogenic bacteria. Inhibitory activity was observed on these bacteria (S. aureus, Y. enterocolitica, E. coli, Salmonella and Pseudomonas aeruginosa). These results are supports with the studies reported on mechanisms of antimicrobial action of phytochemical against enteric pathogen (Laxmanaswami & Urooj, 2018). The highest inhibitory activity was observed for S. aureus and Y. enterocolitica respectively between Gram positive and Gram negative. S. aureus is a Gram- positive opportunistic human pathogen. Hypersensitivity of Staphylococcus aureus ATCC strain is due to the absence of its outer membrane. According to Balentine
et al. (2006), the external environmental changes such as temperature, pH has an impact on the sensitivity of Gram (+) bacteria. However, Staphylococcus aureus is one of the most important bacteria isolated from patients and is a cause of infections acquired in the community involving skin infections and sepsis (Chakraborty et al., 2011). Satish et al. (2008) proved that aqueous leaf extract A. occidentale has inhibitory activity against S. aureus. Atobla et al. (2017) reported that Yersinia enterocolitica 4/O:3 is the most frequently responsible for human infections worldwide in pork consumption. Pigs are the main reservoir of bioserotype 4/O:3 strains (Drummond et al., 2012).
Infections are the most dangerous in immunocom promised patients with a septicemic mortality rate which can reach 50% (Atobla et al., 2017). Thus in this study, the cashew apple juice concentrate has shown inhibitory activity against Y.enterocolitica 4/O: 3 isolated previously from the raw pork. According to this study results, the red and yellow cashew apple concentrate juice showed significant inhibitory activity against S.
aureus ATCC 25923, Yersinia enterocolitica 4/O:3/VIII.
In addition, Yersinia enterocolitica strain 4/O:3/VIII and Escherichia coli ATCC 14028 and Salmonella are moderately sensitive strains red and yellow apple juice.
Pseudomonas aeruginosa strain proves more resistant to all samples except the red juice Zanzan. The antimicrobial potency of plant extracts depends on their chemical compositions. Plants contain many compounds having an antimicrobial action. These constituents include phenolic compounds, flavonoids, essential oils and triterpenoids (Rojas et al., 1992).
Among these constituents, the polyphenols are known to be toxic and have targeted the envelopes of microorganisms such as the cytoplasmic membrane and the wall. This effect is related to their free hydroxyl group which allows good dissolution in the medium (Cowan, 1999). Finally, the activity of an extract is probably due to the presence of synergy between a number of components, which, when separated individually become inactive (Sarker et al., 2005).
CONCLUSION
The results of this study showed that red and yellow cashew apple juice of the three agro-ecological zones of Gbêkê, Marahoué and Zanzan is a good source of biomolecules endowed with antioxidant and antibacterial activities. It can therefore be used as
antibacterial and antioxidant to prevent or treat certain diseases. The use of cashew juice extract will have the added advantage of promoting value addition, reduce waste generation and environmental pollution.
ACKNOWLEDGEMENTS
We thank Dr DJE Kouakou Martin for his advice.
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