Results showed that the tannin, vitamin C and polyphenol contents of cashew apple juice decreased from 470 ± 0.02 mg/100 ml, 334 ± 3.7 mg/100 ml and 1873 ± 5.2 mg/100 ml at green (X) to 130 ± 0.01 mg/100 ml, 176 ± 3.1 mg/100ml and 280 ± 3.5 mg/100ml at over-ripe (CM), respectively.