Mixed beverage involving acetic fermentation of cashews with apple juice and grape juice: assessing antioxidant activity.

Acetic fermentates from fruits and grains are widely consumed but have low commercial value. Combining them with natural juices can enhance flavor and health benefits. This study evaluated the antioxidant activity of beverages made by mixing acetic fermented cashews (rich in vitamin C and phenolics) with apple and grape juices, both known for their antioxidants. Cashew fermentate (15 mL/100 mL), standardised to 4% acidity, was mixed at a ratio of 15:85 (v/v) with commercial apple juice for the formulation of the BMA drink and, similarly, at a ratio of 15:85 (v/v) with commercial grape juice for the formulation of the BMG drink. Stored under refrigeration, the mixtures were analyzed for total phenolic content and antioxidant activity using DPPH and ABTS methods. BMA showed 102.24±0.46 mg L⁻¹ of phenolics and antioxidant values of 1270.92±0.48 μM (DPPH) and 2077.00±0.41 μM (ABTS). BMG had 92.13±0.61 mg L⁻¹ phenolics, with antioxidant values of 1260.92±0.39 μM (DPPH) and 2279.22±0.46 μM (ABTS). Both drinks demonstrated significant antioxidant activity, with variations depending on the analytical method, suggesting their potential as functional beverages and opportunities for regional development through the valorization of cashew pseudofruit.