Application of response surface methodology in the characterization and sensorial analysis of Anacardium humile liqueur

Abstract

Anacardium humile, known as “cajuzinho-do-cerrado,” is a native Brazilian Cerrado fruit similar to the cashew but less studied, particularly its phenolic compound content and profile. This study used a factorial design to examine how A. humile concentration and maturation time affect the liqueur's physicochemical attributes, phenolic content, antioxidant capacity, and sensory appeal. The liqueurs exhibited low antioxidant capacities as determined by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity assay (DPPH), ferric ion reducing antioxidant power (FRAP), and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid). This is likely attributable to a reduction in phenolic compounds within the liqueurs compared to A. humile. The phenolic compound profile of A. humile showed 11 compounds, comprising 5 flavonols, 3 hydroxycinnamic acids, and 2 hydrolyzable tannins. Treatment 8 (500 g of A. humile and 17 days of maturation) showed the highest value for phenolic compound content. However, with regard to sensory analysis, this was the darkest liqueur and the least accepted test, while Treatment 5 (147.5 g of A. humile and 10 days of maturation) was one of the most accepted and chosen as the best liqueur due to the highest antioxidant capacity by FRAP and DPPH methods. The fusion of technology and factorial design proved efficacious in formulating functional liqueurs.

Keywords

• Phenolic compounds
• Cajuzinho-do-cerrado
• Antioxidant capacity
• Factorial design