Although cashew apple juice has been highly consumed in Brazil and several studies on its nutritional value have been published, no studies on the determination of folate contents in this juice were found in the literature. Several analytic techniques can be employed for the folate determination in foods. In this study, the microbiological assay using Lactobacillus casei was employed. Enzyme treatment and ultrasound waves were tested as pretreatment. The use of standards of folic acid and folate were also evaluated. The results showed that the enzyme treatment cannot be replaced by ultrasound treatment. The consumption of 200 mL of in natura cashew apple juice corresponds to a folate intake of 500 µg, which is higher than the recommended daily intake for adults.
cashew apple juice; folate; enzyme treatment; ultrasound; Lactobacillus casei
