Comparative evaluation of nutritional composition, functional activity, and sensory profile of cashew apple (Anacardium occidentale L.) from improved clones and local varieties

Abstract

The cashew apple ( Anacardium occidentale L.), the pseudofruit of the cashew tree, is a valuable source of dietary fiber, vitamins, sugars, and bioactive compounds with recognized antioxidant potential. Despite its nutritional and functional properties, its agroindustrial utilization remains limited compared with the cashew nut, resulting in the underutilization of a valuable agricultural resource. Therefore, this study aimed to provide a comparative evaluation of the physicochemical, nutritional, functional, and sensory characteristics of four Colombian cashew apple varieties (Clon Mapiria, Clon Agrosavia Caribe, Criollo Amarillo, and Criollo Rojo). Composite samples representative of each variety were prepared by pooling fruits harvested at commercial maturity from several healthy trees growing under the same agroecological conditions. Physicochemical, proximate, and functional analyses were performed using a Completely Randomized Design (CRD) with three analytical replicates per composite sample. Consumer acceptance was assessed using a nine-point hedonic test. Marked variation was observed among the evaluated varieties in their physicochemical, nutritional, functional, and sensory characteristics. The results indicated that soluble solids ranged from 7.90 to 11.47 °Brix, total phenolic content from 282.95 to 370.89 mg GAE/100 g, and antioxidant capacity from 370.55 to 390.60 mg TE/100 g. Clon Mapiria exhibited the highest soluble solids content and antioxidant capacity, whereas Criollo Amarillo showed the highest total phenolic and condensed tannin contents. Clon Agrosavia Caribe presented the highest flavonoid concentration and the most balanced sensory profile, while Criollo Rojo achieved the highest color acceptability. Overall, the improved clones exhibited higher protein, fiber, and ash contents, whereas the criollo varieties contained higher carbohydrate levels. These findings provide a comparative characterization of four Colombian cashew apple materials, highlighting their complementary potential for different agroindustrial applications. The results contribute to the identification of promising materials for functional food development and the agroindustrial valorization of Colombian cashew apple while emphasizing the need for future studies incorporating independent biological replication to confirm variety-related differences.