The main objective of this study was to investigate the influence of cultivation areas and analysis sites (in situ and laboratory) on the physicochemical composition of cashew apples. To this end, cashew apples collected from three regions (Bélier, Kabadougou, and Gontougo) were analyzed: one part of the cashew apples was analyzed on site and the other part was transported to the laboratory where the extracted juice was analyzed. The biochemical analyses focused on pH, titratable acidity, soluble dry extract, and vitamin C. The results showed that all the apple juices were acidic with a pH ranging from 3.35 to 3.93. The titratable acidity varied from 59.50 to 97.67; the sugar contents varied between 09.30°Brix and 13.00°Brix. Vitamin C was also present with contents ranging from 145.57 mg/100mL to 205.50 mg/100mL. Analysis of variance showed significantly different means from one region to another and from one analysis site to another.

Cashew apple, was a false fruit of cashew tree. It was not valorized because of its astringency. In the purpose of valorization of this fruit in juice, this study showed the impact of coupling of crossflow microfiltration and vacuum concentration on the juice quality. Crossflow microfiltration tests were carried out on the raw cashew apple juice followed by its concentration by vacuum concentration at different temperatures (40, 60 and 80 ° C). Different juices (clarified and concentrated) obtained were characterized and compared to the raw one. The results showed that the crossflow microfiltration eliminated tannins and therefore astringency. It was not affected the nutritional value of the juice. Concerning the vacuum evaporation, it was not influenced on titrable acidity, whatever the temperature. However, it affected the vitamin C content, color and flavor profile of the juice. This process increased losses of vitamin C depending the temperature. Regarding color, we noted that, juices concentrated has a high absorbance between 400 and 480 nm. More the temperature of vaccum evaporation was high more the absorbance was important. Finally, the flavor profile of concentrated juice obtained by vacuum evaporation was modified from the clarified juice obtained by crossflow microfiltration.