Cariogenic and Erosive Potential of Industrialized Cashew Juice

Objective : To evaluate the cariogenic and erosive potential of industrialized cashew juice. Methods: Twenty-seven cashew juice samples of three different brands (n = 9) were analyzed for the following physicochemical parameters: pH, titratable acidity (TA), ascorbic acid, total soluble solids (TSS), TSS/TA ratio and reducing, non-reducing and total sugars. Assays were performed in triplicate and data were processed using ANOVA and Tukey test, considering α = 5%. Results: All samples showed pH values below 5.5, highlighting Da Fruta® brand, with mean value of 3.6 (p 0.05), there was no difference among groups for the amount of ascorbic acid (19.41 ± 3.46 g / 100 mL, p> 0.05), and TSS / TA ratio (35.05 ± 7.10, p> 0.05). Carrefour juices showed higher amounts of TSS (12.52 ± 0.31 g / 100 mL). For reducing, non-reducing and total sugars, mean values of 9.31 ± 0.97, 1.28 ± 1.01 and 10.59 ± 1.73 g / 100 mL, respectively, were found, with no differences among groups (p > 0.05). Conclusion: The industrialized cashew juices evaluated had low pH and considerable amount of sugars and acids, providing them cariogenic and erosive potential.

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