1 1 Structure-astringency relationship of anacardic acids from 2 cashew apple (Anacardium occidentale L.) 3 Liana Maria Ramos Mendesa,b, Deborah dos Santos Garrutib, Guilherme Julião Zocolob, 4 Marcelo de Freitas Limac, Edy Sousa de Britob,* 5 6 a Departamento de Engenharia Química, Universidade Federal do Ceará, Fortaleza, 7 Brazil. 8 b Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, Fortaleza, CE, 9 60511-110, Brazil 10 c Universidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências 11 Exatas, Departamento de Química e Ciências Ambientais, São José do Rio Preto, SP, 12 15054-000, Brazil 13 14 15 16 17 *Corresponding author: Edy Sousa de Brito 18 E-mail addresses:
[email protected] (L.M.R. Mendes), 19
[email protected] (D.S. Garruti),
[email protected] (G.J. 20 Zocolo),
[email protected] (M.F. Lima),
[email protected] (E.S. de Brito) 21 2 22 ABSTRACT 23 Cashew apple presents a characteristic astringency. However, the compounds responsible 24 for this characteristic were not described yet. A cashew apple extract was added to a BSA 25 solution and the compounds before and after precipitation were analyzed by UPLC- 26 QTOF/MSE. The extract astringency was measured on a 5-point scale (0: non astringent 27 and 4: extremely astringent). Among the phenolics detected anacardic acids were 28 identified and evaluated for their astringent effect. In the sensorial tests the cashew apple 29 extract was considered very astringent (average of 2.5). A mixture of anacardic acids, had 30 an average of 1.76 (astringent).