Impact of roasting on the changes in composition and quality of cashew nut (Anacardium occidentale) oil


Citation

Liaotrakoon W., . and Namhong T., . and Yu C. H., . and Chen H. H., . Impact of roasting on the changes in composition and quality of cashew nut (Anacardium occidentale) oil. pp. 986-991. ISSN 2231-7546

Abstract

Oils from cashew nut were extracted by an oil cold-extraction with petroleum ether and then their properties were investigated as affected by roasting process at 150 O C for 30 and 60 min. The oil yield of roasted cashew nut oil (30.67-31.67) was significantly higher compared to unroasted oil (27.33). The roasting process significantly caused a color development in the oil. The oil mainly consists of monounsaturated fatty acids (64 of total fatty acids) followed by saturated and polyunsaturated fatty acids respectively. The predominant monounsaturated fatty acid present in both unroasted and roasted oils was oleic acid (63.61-64.12) whilst linoleic acid (16.19-17.19 ) was the most abundant polyunsaturated fatty acid with a lesser amount of linolenic acid. The primary saturated fatty acids identified in the oils were palmitic acid (11.68-12.27) and stearic acid (6.15-7.38) respectively. The crystallization and melting temperatures of all oil samples were comparable values in relevance with their fatty acid composition. The reduction in - tocopherol of roasted oil compared to raw oil was found. The results of the study indicated that the cashew nut kernels constitute a viable source of certain health-beneficial compounds whereas roasting caused significant losses of bioactive compounds in cashew nut oil.


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Abstract

Oils from cashew nut were extracted by an oil cold-extraction with petroleum ether and then their properties were investigated as affected by roasting process at 150 O C for 30 and 60 min. The oil yield of roasted cashew nut oil (30.67-31.67) was significantly higher compared to unroasted oil (27.33). The roasting process significantly caused a color development in the oil. The oil mainly consists of monounsaturated fatty acids (64 of total fatty acids) followed by saturated and polyunsaturated fatty acids respectively. The predominant monounsaturated fatty acid present in both unroasted and roasted oils was oleic acid (63.61-64.12) whilst linoleic acid (16.19-17.19 ) was the most abundant polyunsaturated fatty acid with a lesser amount of linolenic acid. The primary saturated fatty acids identified in the oils were palmitic acid (11.68-12.27) and stearic acid (6.15-7.38) respectively. The crystallization and melting temperatures of all oil samples were comparable values in relevance with their fatty acid composition. The reduction in - tocopherol of roasted oil compared to raw oil was found. The results of the study indicated that the cashew nut kernels constitute a viable source of certain health-beneficial compounds whereas roasting caused significant losses of bioactive compounds in cashew nut oil.

Additional Metadata

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Item Type: Article
AGROVOC Term: Anacardium occidentale
AGROVOC Term: Roasting
AGROVOC Term: Quality
AGROVOC Term: Fatty acids
AGROVOC Term: Tocopherols
AGROVOC Term: Linoleic acid
AGROVOC Term: Palmitic acid
AGROVOC Term: Stearic acid
AGROVOC Term: Crystallization
AGROVOC Term: Chemical composition
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22726

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