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

1 Introduction

Cashew (Anacardium occidentale L.) belongs to the family Anacardiaceae, which includes other economically important fruit species such as mango (Mangifera indica) and pistachio (Pistacia vera) (Orduz and Rodríguez, 2022). Native to northeastern Brazil and is widely cultivated in tropical regions around the world, with India, Mozambique, and Brazil among the leading producing countries. Significant advances in genetic improvement and agronomic management, including fertilization, irrigation, and vegetative propagation, have contributed to increased productivity and commercial expansion of the crop (Sindoni et al., 2009).

Cashew is considered a high-value fruit crop due to the growing international demand for its nut. In 2022, world production reached 3,852,868 tons, of which 55.6% was concentrated in Africa, 40% in Asia, and 4.4% in the Americas (FAOSTAT, 2024). In Colombia, cultivation is concentrated in the Caribbean region and the Orinoquía, where both traditional plantations and more recently established clonal orchards contribute to national production (Orduz and Rodríguez, 2022). Improved cashew varieties have been developed through individual phenotypic selection programs, among which the Mapiria (yellow) and Agrosavia Caribe (red) clones stand out. The plant material corresponds to clones obtained from a population of approximately 14,000 Brazilian and Colombian accessions, established in 1988 at the Carimagua Research Center, from which ten superior varieties were selected for cloning (Clímaco Hio et al., 2016).

The cashew pseudofruit accounts for approximately 90% of the total weight of the cashew fruit and, despite its abundance, remains underutilized in most production systems (Oliveira, 2002). Previous studies have demonstrated its potential as a raw material for the production of wine bioethanol, biohydrogen, and food products such as plant-based burgers (Deenanath et al., 2013; Arumugam and Ponnusami, 2015; Lima et al., 2018; Silva et al., 2018; Cevallos-Mendoza et al., 2022; McClements and Grossmann, 2022). Additionally, the fermented bagasse of this pseudofruit has shown a significant increase in total phenolic content, accompanied by elevated antifungal activity and low cytotoxicity, supporting its potential application in the development of pharmaceutical products (Felix et al., 2022). From a functional perspective, it is an important source of bioactive compounds, particularly phenolic acids and flavonoids, which contribute to its antioxidant capacity and have been associated with anti-inflammatory, cardioprotective, and antimicrobial properties (Kamiloglu et al., 2021). These attributes have generated increasing interest in the use of cashew apple as an ingredient for functional foods and nutraceutical products.

Increasing evidence indicates that the physicochemical composition, nutritional quality, functional properties, and sensory characteristics of cashew apple are strongly influenced by genotype, environmental conditions, agronomic practices, and fruit maturity. Consequently, substantial variation has been reported among varieties in sugar and organic acid contents, dietary fiber, mineral composition, phenolic profile, antioxidant capacity, and consumer acceptance. Comparative evaluation of different genetic materials has therefore become essential for identifying varieties with superior technological performance and greater potential for agroindustrial processing and functional food development (Gutiérrez-Paz et al., 2024).

Although several studies have characterized cashew apples cultivated in Brazil, Benin, Côte d'Ivoire, and other tropical regions, information regarding Colombian materials remains limited, particularly for improved clones developed under local environmental conditions. Moreover, previous investigations have generally focused on isolated quality attributes, such as physicochemical composition, nutritional value, bioactive compounds, or sensory characteristics, whereas comprehensive studies integrating these properties within the same comparative evaluation remain scarce. This lack of integrated information limits the identification of varieties with the greatest potential for agroindustrial utilization and functional food development under Colombian production conditions. 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) in order to generate scientific evidence supporting their agroindustrial valorization and their potential use as raw materials for functional food applications.

2 Materials and methods

2.1 Sample selection

Fruit sampling was carried out during the April 2025 harvest season in commercial cashew orchards located in the municipality of Chinú, Córdoba, Colombia. Four cashew apple varieties were evaluated: Clon Mapiria, Clon Agrosavia Caribe, Criollo Amarillo, and Criollo Rojo (Figure 1). The general characteristics of the evaluated varieties are presented in Table 1. For each variety, fruits were manually harvested at commercial maturity from several healthy trees growing under the same agroecological conditions and spaced approximately 10 m apart. Commercial maturity was determined based on external characteristics commonly used as harvest indices for tropical fruits, including uniform epidermal coloration (completely yellow or red, depending on the variety), external appearance, and firm tissue consistency. Only intact fruits free of mechanical damage, disease, or visible signs of deterioration were selected.

TABLE 1. General description of the cashew apple varieties evaluated in this study.

No voucher specimens were deposited because all evaluated materials corresponded to cultivated commercial varieties maintained in agricultural production orchards. The identity of the improved clones (Clon Mapiria and Clon Agrosavia Caribe) and the local varieties (Criollo Amarillo and Criollo Rojo) was confirmed in the field using official varietal records together with the morphological descriptors routinely employed by technical personnel responsible for orchard management.

To obtain a representative sample of each variety and minimize the effect of individual tree variability, fruits collected from different trees were pooled and homogenized to form a composite sample. Subsequently, three analytical replicates were obtained from each composite sample and used for physicochemical, proximate, and functional analyses. Because each variety was represented by a single composite sample, physicochemical, proximate, and functional results should be interpreted as descriptive observations of the analyzed materials rather than as population-level estimates. Therefore, the analytical replicates were used to assess analytical variability and not as independent biological replicates.

Subsequently, the fruits were subjected to a cleaning and disinfection process to remove surface dirt, field residues, and reduce the microbial load present on the surface. They were initially washed with potable water and then disinfected by immersion in a 150 ppm sodium hypochlorite solution for 10 min, a procedure commonly used in postharvest management of fruits to improve product safety. Finally, samples were drained to remove excess surface water and stored under refrigeration at 8 °C for sensory evaluation and at −20 °C for physicochemical, proximate, and functional analyses. Sample extraction and analytical determinations were performed on the same day of processing in order to minimize quality changes and degradation of bioactive compounds.

2.2 Physicochemical and proximate characterization of the cashew apple varieties

Physicochemical characterization was performed by determining morphological and chemical parameters associated with fruit quality. Laboratory analyses were conducted using a Completely Randomized Design (CRD), in which the four evaluated varieties constituted the experimental treatments. Three analytical replicates were performed for each composite sample prepared as described in Section 2.1. Physical characteristics were first evaluated by measuring the diameter and length of the pseudofruits using a digital Vernier caliper, with values recorded in millimeters. These measurements allowed for the description of size and morphological variability among the evaluated varieties. Subsequently, physicochemical parameters of the pseudofruit juice were determined, as they are closely related to fruit quality and sensory acceptance. Total soluble solids (TSS), expressed as °Brix, were determined by digital refractometry using an ATAGO refractometer (Japan), previously calibrated with distilled water at room temperature. This parameter allows estimation of the soluble sugar content present in the fruit. Titratable acidity (TA) was determined by titration of the juice with a 0.1 N sodium hydroxide (NaOH) solution until the neutralization endpoint, with results expressed as grams of citric acid per 100 mL of juice. pH was measured using a digital pH meter (HANNA Instruments, model HI221), previously calibrated with standard buffer solutions.

Proximate composition was determined to evaluate the nutritional profile of the pseudofruits through quantification of the main macronutrients. Moisture, crude protein, fat, ash, crude fiber, and carbohydrate contents were analyzed following the official methods of the Association of Official Analytical Chemists (AOAC, 2023). Moisture content was determined by the AOAC 950.46B method, using oven drying at 105 °C until constant weight. Crude protein was quantified by the AOAC 981.10 (Kjeldahl) method, determining total nitrogen and applying the conversion factor 6.25 to express results as protein percentage. Total fat content was determined by solvent extraction using the Soxhlet method (AOAC 920.39). Ash content was obtained by incineration of the sample in a muffle furnace at 550 °C, according to AOAC 920.153 method, allowing quantification of total mineral content. Crude fiber was determined by acid and alkaline digestion of the sample following AOAC 962.09 method. Finally, carbohydrate content was estimated by difference, subtracting from 100% the sum of the percentages of moisture, protein, fat, ash, and fiber.

2.3 Functional characterization of the varieties

Fresh cashew pseudofruits were washed, manually processed, and homogenized using a laboratory blender. The resulting pulp was filtered to obtain the juice, which was subsequently centrifuged at 5000 rpm for 5 min using a Hermle Z206A centrifuge (Hermle Labortechnik GmbH, Wehingen, Germany). The supernatant was collected and used as the extract for the determination of total phenolic compounds, flavonoids, condensed tannins, and antioxidant capacity. The obtained extract was appropriately diluted according to the requirements of each analytical assay prior to quantification. Total phenolic content was determined by the Folin-Ciocalteu colorimetric method described by Singleton and Rossi (1965), with some modifications. A mixture of 300 µL of extract, 300 µL of Folin-Ciocalteu reagent, and 2,400 µL of 7.5% sodium carbonate was prepared. Samples were diluted (30 µL of extract in 10 mL of distilled water) and incubated for 10 min at room temperature. Quantification was performed using a calibration curve prepared with gallic acid as standard, and results were expressed as milligrams of gallic acid equivalents per 100 g of fresh fruit (mg GAE/100 g). Total flavonoid content was determined according to Marinova et al. (2005), with some modifications. For the analysis, 300 µL of sample was mixed with 90 µL of 5% (w/v) sodium nitrite (NaNO₂) and 90 µL of 10% (w/v) aluminum chloride (AlCl₃). Subsequently, 600 µL of 1 N sodium hydroxide (NaOH) and 1920 µL of distilled water were added. The mixture was homogenized and allowed to react for 15 min at room temperature. Absorbance was measured at 510 nm using a UV-Vis spectrophotometer. Flavonoid content was quantified using a catechin calibration curve and expressed as milligrams of catechin equivalents per 100 g of fresh fruit (mg CE/100 g).

Condensed tannin content was determined by the vanillin-sulfuric acid colorimetric method described by Broadhurst and Jones (1978), with some modifications. For the analysis, 690 µL of sample was mixed with 2010 µL of vanillin reagent solution (1 g/100 mL dissolved in 70% sulfuric acid). The mixture was homogenized and allowed to react for 15 min at room temperature before absorbance was measured at 500 nm using a UV-Vis spectrophotometer. Results were expressed as mg CE/100 g of fresh fruit. Antioxidant capacity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay according to Brand-Williams et al. (1995), with some modifications. A Trolox standard solution (2 mg in 10 mL of 85% methanol) was used to construct a calibration curve in the range of 0–200 ppm. The DPPH reagent was prepared at a concentration of 28 ppm in 85% methanol and protected from light to prevent degradation. The solution was sonicated for 20 min to ensure complete dissolution. For the assay, 120 µL of extract was mixed with 3,480 µL of DPPH solution, vortexed for 1 min, and incubated in darkness for 40 min at room temperature. Absorbance was measured at 520 nm using a UV-Vis spectrophotometer. Antioxidant capacity was determined from the Trolox calibration curve and expressed as milligrams of Trolox equivalents per 100 g of fresh fruit (mg TE/100 g).

2.4 Sensory evaluation

Consumer acceptance of the four cashew apple varieties was evaluated using an affective sensory test based on a nine-point hedonic scale, following the methodology described by Stone and Sidel (2004). A total of 100 untrained consumers, including students, academic staff, and administrative personnel from the University of Córdoba, voluntarily participated in the evaluation. Participants were regular consumers of fresh fruits and provided informed consent prior to the study.

Fresh cashew apples were washed, disinfected, and stored under refrigeration (8 °C) until the day of evaluation. Before serving, the fruits were allowed to reach room temperature and were cut into uniform pieces of approximately 20–25 g. Each sample was identified using a random three-digit code and presented following a randomized serving order to minimize presentation bias. Mineral water was provided to participants for palate cleansing between samples.

The sensory evaluation was conducted under controlled conditions in individual sensory booths with adequate lighting and ventilation. Consumers evaluated the attributes of color, aroma, flavor, texture, and overall acceptability using a nine-point hedonic scale, where 1 = “dislike extremely” and 9 = “like extremely” (Meilgaard et al., 1999). This evaluation was carried out in compliance with the provisions of Law 1,581 of 2012 and in accordance with Decree 1,377 of 2013 regarding the processing of personal data. The research was supported by Resolution 0742 of 2023 of the Ethics Committee of the Universidad de Córdoba (Colombia).

2.5 Statistical analysis

Statistical analyses were performed using SAS software (Version Studio; SAS Institute Inc., Cary, NC, USA). The physicochemical, proximate, and functional laboratory analyses were conducted using a Completely Randomized Design (CRD), in which the four cashew apple varieties (Clon Mapiria, Clon Agrosavia Caribe, Criollo Amarillo, and Criollo Rojo) constituted the experimental treatments. Each variety was represented by the composite sample described in Section 2.1. Three analytical replicates were performed for each composite sample, and the results are presented as mean ± standard deviation. Because each variety was represented by a single composite sample, the obtained data constitute a descriptive characterization of the evaluated materials and should not be interpreted as inferential estimates of biological population variability. Sensory evaluation data obtained from the 100 consumers were analyzed using one-way analysis of variance (ANOVA). When significant differences were detected, treatment means were compared using Tukey’s multiple comparison test at a significance level of p ≤ 0.05.

3 Results

3.1 Physicochemical and proximate characterization of cashew pseudofruits

Differences were observed among the evaluated samples for all physicochemical parameters (Table 2), indicating variability among the analyzed composite samples. Clon Mapiria exhibited the highest soluble solids content (11.47 °Brix) and pH (5.07), along with the lowest titratable acidity (0.79 g citric acid/100 mL), suggesting a sweeter and less acidic profile. In contrast, Criollo Rojo presented the highest acidity (1.27 g/100 mL) and lower pH values (∼4.52), indicating a more acidic profile. Morphological differences were also evident. Clon Mapiria showed the smallest fruit size, whereas Criollo Amarillo exhibited the largest dimensions. Soluble solids ranged from 7.90 to 11.47 °Brix, reflecting variation in soluble solids among the analyzed samples, while pH (4.52–5.07) and titratable acidity (0.79–1.27 g/100 mL) suggested variability in organic acid content among the analyzed samples.

TABLE 2. Physicochemical characteristics of cashew pseudofruit varieties.

The proximate composition results (Table 3) showed variation among the evaluated composite samples for most parameters, whereas moisture content was relatively similar across samples. Moisture content remained stable (∼85%) across all samples. Clon Mapiria showed higher protein and ash contents, whereas the Criollo Amarillo sample exhibited the highest carbohydrate level. Lipid content was low in all samples (<1%) but varied slightly among varieties. Overall, the evaluated composite samples exhibited differences in their nutritional composition. The clone samples generally showed higher protein, fiber, and ash values, whereas the criollo samples tended to present higher carbohydrate contents. These observations should be interpreted as descriptive characteristics of the analyzed materials.

TABLE 3. Proximate composition of cashew pseudofruit varieties (g/100 g).

3.2 Functional properties

Variation was observed among the evaluated composite samples for all functional parameters (Figure 2). Total phenolics ranged from 282.95 to 370.89 mg GAE/100 g, with Criollo Amarillo showing the highest values. Flavonoids were highest in Clon Agrosavia Caribe and Criollo Amarillo, whereas condensed tannins also peaked in Criollo Amarillo. Antioxidant capacity ranged from 370.55 to 390.60 mg TE/100 g, with Clon Mapiria showing the highest activity. The sample exhibiting the highest antioxidant capacity was not the one with the highest total phenolic content, suggesting that other antioxidant compounds or interactions among bioactive constituents may also contribute to the observed activity.

3.3 Sensory evaluation

Significant differences (p ≤ 0.05) were found for color, flavor, and astringency (Table 4). Criollo Rojo obtained the highest color scores, while Clon Agrosavia Caribe showed the highest flavor acceptability. Criollo Amarillo presented lower flavor scores, likely associated with its higher phenolic and tannin content. No significant differences were observed for aroma, texture, or overall impression. However, Clon Agrosavia Caribe exhibited the most balanced sensory profile.

TABLE 4. Sensory characterization of cashew pseudofruit varieties.

Different letters within the same row indicate significant differences according to the Tukey test (p ≤ 0.05).

The relatively high coefficients of variation are typical of consumer-based sensory evaluations due to the subjective nature of hedonic responses. Nevertheless, significant differences in color, flavor, and astringency indicate clear sensory distinctions among the evaluated varieties.

4 Discussion

4.1 Physicochemical and proximate characterization of cashew pseudofruits

The evaluated cashew pseudofruit composite samples exhibited differences in their physical and physicochemical characteristics, suggesting variability among the analyzed materials. Variations in fruit size, soluble solids, pH, and titratable acidity are consistent with previous reports indicating that these parameters are affected by genetic background, environmental conditions, and physiological maturity at harvest (Cruz et al., 2022; Attemba et al., 2023). In particular, the observed variation in soluble solids and acidity may reflect differences in sugar accumulation and organic acid composition among the analyzed samples, which may directly influence flavor perception and suitability for processing. The proximate composition also showed variability among the evaluated samples. Although moisture content remained relatively stable among varieties, protein, ash, and ether extract contents showed differences among the analyzed samples, indicating variations in nutrient accumulation and mineral composition. Similar variability has been reported in cashew apples from different agroecological regions, suggesting that genetic background and cultivation environment may contribute to differences in nutritional composition (Zié et al., 2023; Attemba et al., 2023). These differences are relevant because they may affect the nutritional value and potential industrial applications of the pseudofruit.

Particularly noteworthy were the differences observed in crude fiber and carbohydrate contents. The clone varieties, especially Clon Mapiria, exhibited higher fiber levels, suggesting a greater proportion of structural polysaccharides and cell wall components. In contrast, the criollo varieties showed higher carbohydrate contents, indicating a greater accumulation of soluble sugars and energy-yielding compounds. Similar variability in fiber and carbohydrate fractions has been reported among cashew varieties from different agroecological regions, where these components have been reported to vary according to genetic background and environmental conditions (Dakuyo et al., 2022; Zié et al., 2023). These compositional differences may influence both technological performance and consumer perception depending on the intended application of the raw material. Overall, compositional variability was observed among the evaluated composite samples in their physicochemical and nutritional characteristics. From an agroindustrial perspective, varieties with higher carbohydrate content may be more suitable for fermented products, juices, or sweetened formulations, whereas varieties with higher fiber and mineral contents may offer advantages for the development of functional foods and value-added ingredients. These observations provide preliminary information that may assist in the selection of promising cashew materials for agroindustrial utilization and diversification of pseudofruit-derived products.

4.2 Functional properties

The evaluated samples exhibited variation in total phenolic compounds, flavonoids, and condensed tannins, indicating differences in the functional characteristics of the analyzed materials. In general, Criollo Amarillo showed the highest phenolic and tannin contents, whereas Clon Agrosavia Caribe was characterized by a higher flavonoid concentration. Similar variability has been reported in cashew apples cultivated in different agroecological regions, where the accumulation of bioactive compounds has been associated with genetic background, environmental conditions, and fruit maturity stage (Cruz et al., 2022; Attemba et al., 2023; Zié et al., 2023; Gutiérrez-Paz et al., 2024). Phenolic compounds, particularly flavonoids and tannins, are recognized as major contributors to antioxidant activity and have been associated with anti-inflammatory, antimicrobial, and cardioprotective effects, increasing the interest in cashew apple as a potential source of functional ingredients (Kamiloglu et al., 2021; Al Kafi et al., 2025).

Antioxidant capacity also varied among the evaluated composite samples, with Clon Mapiria showing the highest activity despite not exhibiting the highest phenolic or flavonoid contents. This finding suggests that antioxidant activity is not determined exclusively by the concentration of phenolic compounds but also by the presence, composition, and interaction of other antioxidants within the fruit matrix. Although vitamin C was not quantified in the present study, previous investigations have consistently identified ascorbic acid as one of the major contributors to the antioxidant activity of cashew pseudofruit, which may partially explain the superior antioxidant performance observed in Clon Mapiria (Gordon et al., 2012). Furthermore, recent studies have highlighted that antioxidant responses in fruits result from synergistic interactions among phenolic compounds, vitamin C, carotenoids, and other metabolites rather than from the concentration of individual compounds alone (Gutiérrez-Paz et al., 2024; Al Kafi et al., 2025). Therefore, the elevated antioxidant capacity observed in Clon Mapiria may reflect a differentiated bioactive profile that deserves further investigation. From an agroindustrial and nutritional perspective, the evaluated samples exhibited distinct functional attributes that may be exploited according to the intended application. Criollo Amarillo appears particularly promising as a source of phenolic compounds and tannins for the development of antioxidant-rich ingredients, although its potential impact on astringency should be considered. In contrast, Clon Mapiria showed the highest antioxidant capacity, suggesting potential for nutraceutical and functional food applications. Clon Agrosavia Caribe combined elevated flavonoid content with lower tannin levels, representing a favorable balance between functionality and potential sensory acceptance. Similar differences in nutritional and phytochemical quality have been reported in horticultural crops, highlighting the importance of selecting plant materials according to the targeted end use (Sharmin et al., 2025; Al Kafi et al., 2025). Overall, these observations highlight the functional diversity observed among the analyzed materials and provide preliminary information that may support the selection of promising cashew pseudofruit materials for agroindustrial and functional food applications.

4.3 Sensory evaluation

The sensory evaluation revealed significant differences among the evaluated varieties for color, flavor, and astringency, indicating that variety exerts an important influence on consumer perception of cashew pseudofruit. In general, varieties with more attractive color attributes received higher acceptance scores, which is consistent with the recognized role of visual appearance in shaping consumer preferences for fresh fruits and fruit-derived products (Pathare et al., 2013). Flavor differences were likely associated with variations in the balance between soluble sugars, organic acids, and phenolic compounds. In particular, the lower flavor acceptance observed in Criollo Amarillo may be related to its higher phenolic and tannin contents, since these compounds are frequently associated with bitterness and astringency, which can negatively affect sensory perception (Lesschaeve and Noble, 2005; Osakabe et al., 2024). Furthermore, recent studies have highlighted that bioactive compounds contribute not only to the functional value of fruits but also to their sensory characteristics, directly influencing consumer preference and acceptance (Fabela-Morón, 2024).

In contrast, aroma, texture, and overall impression showed limited variation among varieties, suggesting that these attributes were less affected by genetic differences under the evaluated conditions. The relatively uniform aroma scores may indicate similar volatile profiles among varieties, whereas the absence of marked texture differences is consistent with the high moisture content observed in all varieties. Although astringency is generally associated with tannin concentration, the relationship was not completely linear, supporting previous findings that astringency perception depends not only on tannin concentration but also on their chemical structure and interactions with salivary proteins (Lesschaeve and Noble, 2005; Osakabe et al., 2024). This observation reinforces the complexity of sensory responses and the importance of considering multiple compositional factors when evaluating fruit acceptability. From an agroindustrial and nutritional perspective, the sensory results highlight important differences in the potential suitability of the evaluated varieties for food applications. Clon Agrosavia Caribe exhibited the most balanced sensory profile, combining favorable flavor acceptance with relatively low perceived astringency while maintaining desirable functional characteristics. In contrast, varieties with higher phenolic and tannin contents may offer greater functional potential but could require processing strategies aimed at reducing astringency and improving consumer acceptance. Overall, these findings indicate that both functional and sensory attributes should be considered simultaneously when selecting cashew varieties for the development of value-added food products. Similar observations have been reported for fruits rich in bioactive compounds, where consumer acceptance depends on the interaction between sensory attributes and phytochemical composition rather than on a single quality parameter (Fabela-Morón, 2024).

4.4 Study limitations

A limitation of the present study is that the evaluated samples were obtained from composite fruit lots representing each variety, and the analytical replicates were derived from these pooled samples. Consequently, the results provide a descriptive characterization of the analyzed composite samples under the evaluated conditions but do not allow assessment of biological variability within varieties or formal statistical inference at the population level. Future studies should incorporate a larger number of independent biological replicates, stratified sampling within the tree canopy, and multi-season evaluations to better understand the effects of environmental and physiological factors on the physicochemical, functional, and sensory properties of cashew apples.

In addition, although cashew pseudofruit is recognized as an important source of vitamin C and essential minerals, these components were beyond the scope of the present study. Future research should incorporate their determination to provide a more comprehensive nutritional characterization of Colombian cashew apple varieties.

5 Conclusion

The evaluated Colombian cashew pseudofruit varieties exhibited differences in their physicochemical, nutritional, functional, and sensory characteristics, demonstrating the important role of variety in determining fruit quality. The observed characteristics suggest distinct quality profiles with potential relevance for food processing, functional ingredient development, and consumer acceptance. Overall, the findings provide preliminary information for the identification of promising cashew materials according to specific agroindustrial purposes and support the valorization of cashew pseudofruit as a promising raw material for the development of innovative and value-added food products. Further studies including independent biological replication are required to confirm genotype-related differences among Colombian cashew materials.

Generative AI statement

The author(s) declared that generative AI was not used in the creation of this manuscript.

Any alternative text (alt text) provided alongside figures in this article has been generated by Frontiers with the support of artificial intelligence and reasonable efforts have been made to ensure accuracy, including review by the authors wherever possible. If you identify any issues, please contact us.

Publisher’s note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Footnotes

Edited by: Nazimah Hamid, Auckland University of Technology, New Zealand

Reviewed by: Thiambi Netshiluvhi, Department of Science and Technology, South Africa

Abdullah Al Kafi, International University of Business Agriculture and Technology, Bangladesh