Drying temperature-dependent profile of bioactive compounds and prediction of antioxidant capacity of cashew apple pomace using coupled Gaussian Process Regression and Support Vector Regression (GPR-SVR) model.

Crude extracts from cashew apple pomace (CAP) dried at different temperatures were used in High-Pressure Liquid Chromatography to quantify total alkaloids content (TAC), total flavanoids content (TFC), total saponin content (TSC) and total phenolics content (TPC). Diphenyl-1-picrylhydrazyl (DPPH) was used to determine the antioxidant capacity (AOC) of CAP. Fourier-Transformed Infrared Spectroscopy-Attenuated Total Reflectance (FTIR-ATR) was used to identify the functional groups present in the pomace.