US EPA

5218529 

Journal Article 

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

Liaotrakoon, W; Namhong, T; Yu, CH; Chen, HH 

2016 

23 

3 

986-991 

WOS:000423027500011 

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 degrees 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 (similar to 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 alpha-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. (C) All Rights Reserved 

Cashew nut oil; Fatty acid profile; Quality; Roasting; Tocopherol